Inspection Report

Business Name
SALS SMOKE
Business Address
9009 N 103RD AVE SUN CITY AZ 85351
Permit Number
FD-24-02214
Permit Type
Food Establishment - Retail Food
Inspection Purpose
Food Routine Inspection
Inspection Date
4/17/2024
Grade
Priority Violation
2
Inspection Status
Completed

Violations

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

PRIORITY VIOLATION-5-203.14, P: Backflow Prevention Device, When Required;

1. There is currently no backflow device installed for the water supply line to the soda fountain carbonator. Provide a certified, drinking water safe, RPZ backflow prevention device for the water supply line to the soda fountain carbonator. All piping and fittings on the downstream side of this device must be plastic or stainless steel, no copper or brass. Also provide a funnel drain assembly beneath the device. Provide the test certification for this device.

2. There is currently no backflow device installed for the water supply line to the RO water machine in the front of the store. Provide a certified, drinking water safe, RPZ backflow prevention device for the water supply line to this water machine. All piping and fittings on the downstream side of this device must be plastic or stainless steel, no copper or brass. Provide the test certification for this device.

PRIORITY VIOLATION-5-205.15 (A), P: System Maintained in Good Repair; According to Law;

1. The faucet for the three compartment sink does not currently have hot and cold water available. Repair the faucet on the three compartment sink so that hot and cold water are available.

2. There is currently a flex drain hose installed without a proper P-Trap for the restroom hand sink Provide a hard pipe drain line with a proper P-trap for the restroom hand sink.

Core-5-203.13, C: Service Sink;

1. There is currently no mop sink installed in this facility. Provide a mop sink in the restroom with hot and cold water available and a hard pipe drain line with a proper P-trap installed.

Correct By: Correct Prior To Reinspection

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability

1. Repair the loose FRP on the walls behind the current prep sink that will be removed. Reattach the FRP to the walls with FRP adhesive, do not use nails or screws. Do not paint any FRP.

2. Repair the tile on the damaged floor around the floor sink below the prep sink that will be removed.

3. Replace the damaged vinyl cove base at the floor wall junctures beneath the prep sink that will be removed, beneath the three compartment sink and in the room behind the soda fountain.

4. Provide smooth, durable, washable ceiling tiles above the soda fountain and above the soda syrup rack and surrounding area.

Correct By: Correct Prior To Reinspection

Comments/Details

OC Inspection - Retail Food Class 2
This inspection was conducted with the owner.
A PDF copy of this inspection report was emailed to Salwan P. at the time of this inspection.

You are hereby notified that you are operating this establishment in violation of the MCEHC. Per Chapter 1, Regulation 4(a) “No person shall conduct an operation or operate an establishment for which a permit is required without holding the necessary and valid permit to do so, unless otherwise specified in this Environmental Health Code.” County legal action may result due to violations observed during this inspection.

Contact the Department to schedule a follow-up inspection at 602-526-6139 once violations have been corrected. 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.



Award: Not Participating,Signer: Salwan P.

"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.