Inspection Report

Business Name
CURRY N' CRUST
Business Address
555 N SCOTTSDALE RD TEMPE AZ 85288
Permit Number
FD-24-02105
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
6/7/2024
Grade
Priority Violation
0
Inspection Status
Completed

Comments/Details

OC re-inspection for a Class 3 10+ E&D was conducted with manager Rajat S. by appointment. The establishment was open and operating at time of inspection.

Please address the following items prior to the next OC re-inspection within 15 days:
1) Observed an ASSE 1015 double check backflow preventer installed for the soda system. This is not approved. Please install an ASSE 1013 reduced pressure backflow preventer. Certify and provide a test report. Ensure no copper or copper alloys are downstream of the backflow preventer.
2) Provide a splash guard to the right of the kitchen handwash sink to prevent contaminating the prep sink.
3) Observed beverage and dessert items that packaged and retailed for consumer grab and go without labels. Please provide labels that contain the common name of the product and all associated ingredients.
4) Provide FRP or similar to the interior walls of the walk-in freezer.
5) Provide missing FRP trim at the walls near the walk-in cooler entrance.
6) Provide a metal cove base (3/8 inch minimum) to the floor/wall junctures of the interior and exterior of the walk-in freezer.
7) Fill all wall holes throughout the facility, as needed, with silicone.
8) Recaulk the sink fixtures to the walls, as needed, with silicone.

Please be advised that the New Business Permit Application fee includes one initial inspection and one follow-up inspection. Additional fees will be assessed for any additional follow-up plan review inspections.

MCESD inspection report was delivered via email.

No County legal action will result from this inspection.



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"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.