Inspection Report

Business Name
LUSH CAFE AND LOUNGE LLC

Business Address
7470 S PRIEST DR TEMPE AZ 85283

Permit Number
FD-24-00581

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Review Inspection

Inspection Date
2/22/2024

Grade

Priority Violation
0

Inspection Status
Completed

Comments/Details

E&D, class 4 10+

Plumbing inspection was conducted with the owners, Rosa & Jason and contractors. Plumbing rough-in had been completed.

The owner would like to stock and train. Schedule for the next inspection on 2/27/24.

Please address the following items prior to the next inspection:
1. Provide an additional tankless water heater to meet the hot water demand in the facility. Please see hot water calculator.
2. Provide an additional water stub-out with angle stop at the mop sink for chemical dispenser.
3. Provide a faucet with hot and cold water for the mop sink with built in backflow preventer (ASSE 1001).
4. Provide a vented dual check valve (ASSE 1022) at the water connection point of each coffee/ tea brewer.
5. Provide a reduced pressure zone (RPZ) assembly (ASSE 1013) at the water connection point of the glass rinsers and at the water connection of the mister system.
6. Provide a RPZ at the water connection point of the soda carbonator and one at the connection point of the RO system. Conduits and fittings after these RPZs must be PEX or stainless steel. Do not use copper or brass alloys downstream of these RPZs.
7. Provide a drain cup for each RPZ device. Drainpipe must be rigid and indirectly discharge to a floor sink with minimum 1” air gap from the finished floor.
8. Certify all testable backflow preventers and provide report.
9. Provide separate drainpipes from 3-comp sink, pre-rinse sink, dishwasher, hand sink and food prep sink.
10. Provide rigid drainpipes for all drainpipes.
11. Brace drainpipes along the walls with metal brackets, slope to drain at ¼” per foot.
12. Route hand sink at the ware washing area to the drain connection in the wall.
13. Provide side splash guards on hand sink that is next to the dump sink or ice bins.
14. Provide drainpipes for drip trays, drain trough, soda gun holders, ice bins, etc.
15. Finish the bottom wall and provide cove base for the wall adjacent to the walk-in cooler or flash it off from top to bottom.
16. Provide 3/8” radius metal cove base against metal wall panels or curb up the 3/8” radius cove base with epoxy.
17. Provide epoxy grout or siliconized grout on floor tiles in wet areas: at the bar, in restrooms, etc.
18. Seal all gaps, cracks and penetrations throughout.
19. Provide escutcheon plates around pipe penetrations.
20. Provide rodent seal around exterior pipe penetrations.
21. Provide air curtain with micro-switch at the delivery door.
22. Provide urinal screen in between urinals.
23. Provide 3/8” radius cove base at walls and floor junctures of the restrooms and bar.
24. Provide light color ceilings. Black color ceiling is not acceptable.
25. Re-wrap the condenser pipes inside the walk-in freezer.
26. Provide missing plugs inside the walk-in units.
27. Seal around pipes, conduits, light fixtures, thermometer, fire sprinklers inside the walk-in units with low temperature silicone.
28. Seal gaps at hood and wall junctures with high temp silicone.
29. Provide fixed separation between the kitchen and front of the house during training if construction is still going in the front of the house in order to use the kitchen for training purpose.
No County legal action will result from this inspection.

Emailed the report to the owner.

Contact the Department at 602-506-6824 to schedule the next inspection. Allow 7-15 business days to schedule.

"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.