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
3/1/2024
Grade
Priority Violation
0
Inspection Status
Completed

Comments/Details

E&D, class 4 10+

Construction inspection was conducted with the owner, Jason H. and GC. construction is 98% completed.

The establishment can use the bar to train front of the house staff.

Please address the following items prior to the final construction inspection:

1. provide test reports for the testable backflow preventers.
2. Provide anchor to the sprayer arm at the pre-rinse sink of the dishwashing area, so the sprayer is at least 1” above the flood rim of the dish trough.
3. Provide several coats of marine grade sealant on the wooden surface of the butcher block countertop.
4. Trim off exposed screws on countertop substrate.
5. Provide rigid drainpipes for the drains from the soda guns holders. Flex hoses are not acceptable as they cannot maintain proper slopping.
6. Provide 1” air gap from the finished floor for all drainpipes from ice bins, ice machine, soda guns’ holders, water filters’ overflow lines, ice machine, drain trough, 3-comp sink, food prep sink, dump sink, condensation drainpipes, etc.
7. Exterior and restrooms’ doors must be self-closing via self-closer or self-closing hinges.
8. Provide door sweep and weather stripping at all exterior doors.
9. Rodent proof all exterior pipe penetrations into / outside of the building.
10. Caulk and seal all gaps, cracks, and penetrations that has the thickness of a business card throughout. This includes trims at mop sink and in dishwashing areas also.
11. Provide corner guards on corners.

No County legal action will result from this inspection.

Auto 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.
A B B B B B B B C C C C C C D D
Priority 0 0 0 0 0 1 1 1 0 1 1 2 2 2 2 3
Priority Foundation 0 1 2 3 4 0 1 2 5 3 4 0 1 2 3 0

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