Inspection Report

Business Name
Pacific Rim and Bento

Business Address
1720 W SOUTHERN AVE MESA AZ 85202

Permit Number
FD-24-02388

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
5/21/2024

Grade

Priority Violation
0

Inspection Status
Completed

Comments/Details

OC re-inspection for a Class 4 10+ E&D permit was conducted with owner Blaise A. without an appointment. The establishment is still approved to operate.

Please address the following items prior to the next OC re-inspection within 15 days:
1) Finish the drain for the new back area handwash sink. Ensure soap and paper towels are installed at the handwash sink.
2) Rewrap the condenser lines in the walk-in cooler with new black foam.
3) Provide 1" minimum air gap above the floor sink flood rim for the three sink drain.
4) Provide a 3/8 inch minimum cove base to the kitchen, restroom, and front service areas, as needed. Utilize rubber cove base or used silicone grout and provide a finger or tool cove.
5) Relocate all cooking equipment within 6" of the vent hood sides.
6) Provide proper labels to the packaged sushi and bento box products located at the refrigerated display case. The labels must include the common name of the food products, address of the facility, date mark when produced, and all ingredients.

Discussed glove use for sushi rolling at time of inspection.

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.

"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.