Inspection Report

Business Name
Avasa

Business Address
6430 S MCCLINTOCK DR TEMPE AZ 85283

Permit Number
FD-24-02130

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Advisory Inspection

Inspection Date
4/30/2024

Grade

Priority Violation
0

Inspection Status
Completed

Comments/Details

E&D, class 4 10+

OC inspection was conducted with the owner and partners, Akhil Y. The establishment is not open and operating and is repairing the facility to meet current code.

Permit is not approved.

Please address the following items for permit approval:
1. Remove the chemical dispenser located inside the water heater room. It is installed downstream of the atmospheric vacuum breaker (ASSE 1001), this creates a cross connection. Provide a spill resistant vacuum breaker (ASSE 1056) for the water connection if wanting to keep the same set up.
2. Provide a vented dual check valve (ASSE 1022) at the water connection point of the tea machine.
3. Provide a drain cup for the vent port of the reduced pressure zone assembly of the soda carbonator. Drainpipe must be rigid and indirectly discharge to the nearest floor sink with minimum 1” air gap from the finished floor.
4. Provide a hand sink in the servers’ area. Sink must have hot and cold water and side splashguards.
5. Provide side splashguard on the right side of the hand sink next to the slicer and prep sink.
6. Repair the hand sink in the bar to ensure it must have hot and cold water.
7. Hot water must be at 120*F since the establishment has a dishwasher.
8. Maintain soap and paper towels at all hand sinks. This includes hand sinks inside restrooms.
9. All drainpipe and shelving must be at least 6 inches off the floor.
10. Provide minimum 1” air gap for drainpipes from food prep sink, 3-comp sink, dump sink, ice bins, condensation pipe, vent ports of backflow preventers.
11. Provide strainer for each floor sink.
12. Provide door sweeps, weather stripping at exterior door.
13. Provide self-closer or self-closing hinges on restrooms’ door.
14. Provide stainless steel/ tiles backsplash on the wall of the mop sink outside the back door.
15. Provide several coats of marine grade sealant on the surface of the concrete curb of the outdoor mop sink area. Water must bead up on the surface of the concrete.
16. Caulk and seal all gaps, cracks and penetrations throughout. This includes under the hood, inside walk-in cooler, at the countertop and diewall junctures in the bar, and where needed.
17. Push back all missing/ exposed ceiling tiles back in place.
18. Provide additional lighting, replace burnt/ dimmed lights inside the kitchen. Lighting must be 50-foot candle in food / drink prep areas.
19. Re-wrap the condenser pipes inside the walk-in units.

Report is auto mailed to owner.

A copy of the inspection rights is attached to the report.

No County legal action will result from this inspection.

Please contact the Department at 602-506-6824 to schedule the next inspection. Currently allow 7-15 business days to schedule.

"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.