Inspection Report

Business Name
Mon Cheri Charcuterie

Business Address
7014 E 1ST AVE SCOTTSDALE AZ 85251

Permit Number
FD-24-00076

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
3/13/2024

Grade

Priority Violation
0

Inspection Status
Completed

Violations

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained

Please correct the following items by next routine inspection:

1. Mount Reduced Pressure Principle Zone Assembly (RPZ) backflow preventers for glass rinsers, behind inside and outside bar at least six inches above floor.

2. Trim rigid drain lines and provide a one inch air gap between lines and floor sinks at inside and outside bars.

Correct By: Correct Prior To Next Routine Inspection

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods

Correct the following items by next routine inspection:

1. Install self closing mechanism for employee restroom door in kitchen, or post sign stating door must remain closed at all times. Train employees to ensure door is closed even when not in use.

2. Replace/repair weather stripping around front kitchen door to ensure door closes tightly and no light shines through.

Correct By: Correct Prior To Next Routine Inspection

Comments/Details

Upon re-inspection, most violations have been corrected. Please correct the remaining items by the next routine inspection.

Per final menu, restaurant will advance prepping 3 or more food items. Permit class will change from a class 3 to a class 4. Additionally, Chef stated all menu proteins will be fully cooked; no menu items will be served undercooked. Recommend revising menu to add statement that proteins are only fully cooked.

All doors have self-closing mechanisms. Manager stated all doors will remain closed during operations.

Emailed inspection report.

No County legal action will result from this inspection.

Award: Re-Inspection,Signer: Eric Nugent

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation: Major violation that directly contributes to increasing the risk of foodborne illness or injury (e.g. Food employees do not properly wash hands when required).
Priority Foundation Violation: Minor violation that does not directly contribute to an increased risk of foodborne illness but failure to correct this violation may lead to the occurrence of a priority violation. For example, hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly washing hands when required).
Core Violation: Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program: All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.

Grading System The matrix below is used to grade food inspections under the voluntary grading system.
Violation Category	Grade A	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade C	Grade C	Grade C	Grade C	Grade C	Grade C	Grade D	Grade D
Priority	0	0	0	0	0	1	1	1	0	1	1	2	2	2	more than 2	more than 3
Priority Foundation	0	1	2	3	4	0	1	2	5	3	4	0	1	2	more than 3	more than 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.