Inspection Report

Business Name
Pita Jungle Dana Park

Business Address
1652 S VAL VISTA DR MESA AZ 85204

Permit Number
FD-24-00417

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
3/5/2024

Grade

Priority Violation
1

Inspection Status
Completed

Violations

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

Priority Foundation-5-203.11, Pf: Handwashing Sinks-Numbers and Capacities. For a permanent

fix to this violation, check out these simple tools in our Active Managerial Control

Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing.

1) Provide an NSF/ANSI hand sink with splash guards on both sides connected to hot and

cold water near the 2-compartment prep sink. Drain lines must be hard piped and drain

directly or to a floor sink.

2) Provide an NSF/ANSI hand sink with splash guards on both sides connected to hot and

cold water in the front kitchen. Drain lines must be hard piped and drain directly or to a

floor sink.

Correct By: Correct Prior To Reinspection

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

PRIORITY VIOLATION-5-203.14, P: Backflow Prevention Device, When Required

1) Provide an ASSE 1013 RPZ backflow device upstream of the misting system. Provide a

funnel drain below the relief valve of the RPZ and drain to a floor sink.

2) Replace the dual check valve (ASSE 1022) backflow preventers if they haven’t been

replaced within a year. Provide the invoice. Dual check valves are located behind the iced

tea brewers. Ensure each brewer that is connected to a water line has an ASSE 1022

backflow device.

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

1) Repair the 3-compartment sink drain lines, dishwasher drain lines and the drain

line behind the bag n box. Observed water leaking onto the floor from these areas.

2) Switch the hot and cold-water lines for the back hand sink. Hot must be on the

left and cold on the right.

3) Provide rigid drain lines for the steam table and route to a floor sink. Or

replace the steam table for a self-contained steam table.

4) Provide an evaporator pan for the low boy reach in cooler. Or route condensate

drain line to the nearest floor sink.

5) Lift all drain lines up out of the floor sink and provide a 1-inch air gap between

the end of the drain line and floor sink.

6) Test and certify the RPZ backflow devices. Provide the test reports.

7) Provide a hard pipe for the kegerator system with a 1-inch air gap above the floor

sink.

8) Repair the hot water flow at the hand sink within the bar.

Correct By: Correct Prior To Reinspection

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

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

1) Permanately seal the bar roll up window or provide an air curtain with a micro

switch.

2) Reseal areas of the floor that are worn. Do not use epoxy paint.

3) Provide high temperature silver colored silicone to the gaps of the hood.

4) Provide brighter lighting throughout the kitchen.

5) Replace the rusted shelving throughout the establishment.

6) Provide a 3/8” siliconized grout cove base to the wall and floor juncture of both

restrooms.

7) Provide grate covers for the floor sinks.

8) Repaint the ceiling above the front kitchen and mop sink/water heater room a light

color. Black ceilings are not approved.

9) Provide an access panel or seal in the hole within the water heater room.

10) Detail clean the floors, walls, ceilings, vents, equipment, and under all

equipment throughout the establishment.

Correct By: Correct Prior To Reinspection

Comments/Details

OC Inspection conducted with Matthey W. and Stephanie N. Establishment was open and operating at the time of inspection. Inspection report emailed to Stephanie N.

Correct all items within the report prior to reinspection on 4/2/2024.

This establishment is not participating in the award program at this time and had 1 Priority, 1 Priority Foundation violations on this inspection.

This establishment/operation has demonstrated sufficient compliance to proceed with the issuance of the permit. To complete the permitting process, issuance of this permit, and begin operation, the applicant must first submit payment of the annual operating permit fee to the Department’s Administrative Services. Fees paid up to this inspection approval do not include the annual operating permit fee. PAYMENT with a credit/debit card can be made via phone at 602-506-6824, Option 2.
Per MCEHC Chapter I, Regs 4 & 5, no person shall conduct an operation or operate an establishment for which a permit is required without holding the necessary and valid permit to do so. Payment with a credit/debit card can be made on-line via select Pay a Fee at esd.maricopa.gov. Please note that if you select payment via online, the annual operating permit fee invoice may take up to 7 business days to post online. Also, checks and money orders are accepted via US Mail. If you select payment via US Mail, for further instructions please refer to the printed invoice. No operating permit is valid, until the permit fee is received by the Department. It is the responsibility of the permit holder/owner to notify MCESD if there are contact/ billing address changes.

The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) to permittees in the coming months. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.

If you are unsure whether your email address is accurate, you may:

• Contact your inspector using the phone number or email on your last inspection report to review, or

• Contact the Department using the email addresses below,

o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)
o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)
o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)
o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)

Note: If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request- Form-181 or call 602-506-6824.

Please contact the Department to schedule a follow-up inspection at (602) 506 - 6980 once violations have been corrected. Please be advised that the New Business Permit Application fee includes one initial inspection and one follow-up inspection. Additional fees will be assessed for any additional follow-up plan review inspections.

No County legal action will result from this inspection.

Award: Not Participating,Signer: Stephanie N.

"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.