Inspection Report

Business Name
Artisan Ice LLC

Business Address
1719 W UNIVERSITY DR TEMPE AZ 85281

Permit Number
FD-24-02031

Permit Type
Food Establishment - Ice Manufacturing

Inspection Purpose
Food Review Inspection

Inspection Date
4/25/2024

Grade

Priority Violation
0

Inspection Status
Completed

Comments/Details

Equipment inspection conducted with owners, Curtis and manager, Daniel.

At the time of this inspection, this project was about 90% complete.

Inspection report was emailed to owner.

Prior to final:
1. Provide NSF approved hand wash sink centrally located in production area. May be directly drained as discussed.
2. Provide FRP (at minimum) on walls behind mop sink, hand wash sink, 3 compartment sink and behind ice machines.
3. Seal holes on walls to the left of water heater.
4. Flash gaps at wall junctures of walk-ins with a washable material (stainless, FRP, etc).
5. Repair/reattach scrim sheeting of ceiling in production area.
6. Remove any dead legs in the water lines as discussed.
7. Provide dunnage racks or shelving in walk-ins to keep product off of floor.
8. Provide paper towel dispenser at hand wash in walk-ins.
9. Paint walls in production area with semi or high gloss to paint to 8ft.
10. Seal gaps in base of walk-in. Interior and exterior.
11. Provide labels for ice bags with name, address, contact information, and net weight.
12. Label delivery truck with name of business.
13. Provide water line schematic for swamp coolers to verify that a cross connections in not occurring.
14. Provide standard operating procedures for the following:
a. Cleaning procedures for production floor
b. Cleaning procedures for production equipment.
c. Procedure for cleaning pumps.
15. Provide a flow chart/process for ice production.
16. Relocate fill hose bib so that it is further from hand wash sink.
17. Remove any unnecessary equipment.
18. Repair slow drain in hand wash sink in restroom
19. Provide u-shaped toilets seats in restrooms.
20. Provide information of where bathroom exhaust vent to.

Please be advised-Due to current state of permit with county, the annual permit fee will need to be paid prior to facility operating after final inspection.

Please also ensure you have read your Responsibilities to Qualify for a Permit document and are in compliance with all requirements before final inspection.

No county legal action will result from the inspection.

Award: Not Participating,Review Complete: CHECKED,Review Notes: RA-Annie,Signer: DB

"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.