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
2/27/2024

Grade

Priority Violation
0

Inspection Status
Completed

Comments/Details

E&D, class 4 10+

This inspection was scheduled as an equipment inspection for stock and train. Conducted walk-through with the owner, Rosa H. Construction in the kitchen is about 90% completion.
Dishwasher and refrigerators are being installed. Will come back later to confirm the equipment’s temperature and facility’s items in order to conduct stocking and training the staff. One of the restrooms will need to be functional for staff use.
Front service bar/ coffee bar is still being work on.
Person in charge must be a certified food protection manager (CFPM). Maricopa County requires the person in charge must be a CFPM and at the site during all operational hours. Maintain CFPM and food handler certifications on file for inspection purpose.

Please address the following items prior to the equipment inspection:

1. Hot water must be at 120*F or higher and available at point of service within 45 seconds. Tempered water at lavatories or hand sinks must be at 95*F or higher.
2. All cold holding equipment must be able to maintain cold time/ temperature control for public health safety foods at 41*F or below. Recommend setting the fridges and walk-in cooler at 36-37*F. Freezers must be able to maintain frozen foods frozen.
3. All hot holding equipment must be able to maintain hot time/ temperature control for public health safety foods at 135*F or higher. Recommend setting for hot holding units at 150*F or above.
4. Provide soap, paper towels at hand sinks and lavatories.
5. Provide dishwashing soap, sanitizer and sanitizer test strips.
6. Conduct construction clean before trade person leaving the site.
7. Food employees must clean exterior and interior of equipment prior to stocking and using the equipment.
8. Seal the kitchen entrance to separate the kitchen work zone with construction in the dinning area.
9. Staff shall enter the restroom by side door and not through the pass-through between dinning area and kitchen area.

No County legal action will result from this inspection.

Emailed the report to the owner.

"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.