Inspection Report

Business Name
Tesota
Business Address
300 W CAMELBACK RD PHOENIX AZ 85013
Permit Number
FD-24-01764
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Advisory Inspection
Inspection Date
3/20/2024
Grade
Priority Violation
0
Inspection Status
Completed

Comments/Details

New owner inspection conducted with owner. Permit not approved. Restaurant is not yet open. Owner stated they plan to open at beginning of May 2024.

Verified establishment has a 100-gallon water heater. Owner stated they are having issues with the hot water at all sinks. Advised Owner to ensure water temperature at all kitchen sinks are between 100 - 110 degrees F prior to OC inspection.

Emailed inspection report to Jared Porter

Please correct the following prior to OC Inspection:

1. Relocate Reduced Pressure Principle Zone Assembly (RPZ) backflow preventer connected to reverse osmosis (RO) system. Ensure RPZ is located between water source and RO system. Ensure only stainless steel or pex type materials are installed downstream of RPZ.
2. Fill in pits in flooring by hot water heater.
3. Install coved base around mop sink mop sink.
4. Reseal around handwashing sink in employee restroom.
5. Seal top of cove base in beer walk-in refrigerator.
6. Provide indirect drain line at 3-compartment sink with hub drain. Ensure there is a one inch air gap between drain line and hub drain.
7. Fill in worn grout in floor tiles at dishwashing machine.
8. Install handwashing sink within 25ft of ice machine. Ensure handwashing sink is unobstructed.
9. Trim drain lines at prep sink to one inch above floor sink.
10. Seal coved base and gaps near ceiling in walk-in refrigerator.
11. Install/replace ASSE 1022 dual check backflow preventers between water source and coffee brewers
12. Replace flex drain lines at beverage station to rigid drain lines. Ensure one inch air gap between drain lines and floor sink.
13. Install splash guard around handwashing sink in beverage/server area.
14. Relocate coffee espresso machine at beverage service or install sneeze guard that at least 60 inches above floor.
15. Seal cracks and fill in exposed flooring at bar area.
16. Install RPZ backflow preventers between water source and each glass rinser behind bar.
17. Reseal, trim, paint around base of chase lines behind bar. Paint with semi-gloss or high gloss paint.
18. Install cove base around floor/wall juncture at bar.

No County legal action will result from this inspection.

"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.