Inspection Report
Sergio's Kitchen
710 W ELLIOT RD TEMPE AZ 85284
FD-24-02479
Food Establishment - Eating & Drinking
Food Routine Inspection
4/5/2024
0
Completed
Comments/Details
OC inspection was conducted with the owner, Sergio Mendez. The establishment is not open and operating and is cleaning up the facility, equipment, re-organize and re-arrange shelving, equipment and repair facility/ equipment as needed.
Permit is not approved.
Please address the following items prior to the re-inspection in 2 weeks:
1. Anchor/ stabilize the drainpipe from the cold drop in at the far left of the front service area so it will slope to drain properly. Certain section of the pipe is sagging.
2. Ensure there is a minimum 1” air gap from the end of the pipe to the floor sink / hub drain.
3. Provide a larger hub drain for the front food service area.
4. Provide side splash guards on the hand sink at the front service area. Splashguards must be at the height of the faucet and length o f the sink. Flexi-glass or stainless steel is acceptable.
5. Ensure all cooking equipment must be 6 inches under the hood.
6. If the establishment install a dishwasher, then an 80-gallon tank water heater is required.
7. Any equipment with direct water connection must have a backflow preventer installed at the water connection point of the equipment.
8. Replace the sprayer arm nozzle cover at the sprayer arm near the prep sink.
9. Replace / refinish the chrome plated shelving inside the walk-in cooler with plastic coated shelves.
10. Replace all dimmed/ burnt lights throughout.
11. Detail clean the facility from ceiling, walls, floor and equipment prior to using them.
12. Enclose the pony wall at the front service area. Provide 3/8” radius cove base after installing wall panels.
13. Provide an open front toilet seat for the employee’s restroom.
14. All exterior doors and restrooms’ doors must be self-closing.
No County legal action will result from this inspection.
Auto emailed the report to the owner.
Manager / person in charge must be a certified food protection manager (CFPM). Please obtain and maintain on site for inspection purpose. Please be advised that the person in charge must be a CFPM and presence on site at all operational hours. Food handlers must maintain food handler’s certifications.
Please contact the Department at 602-506-6824 to schedule the next inspection. Currently allow 7-15 business days to schedule.
This establishment is not participating in the award program at this time and had 0 Priority, 0 Priority Foundation violations on this inspection.
Award: Not Participating,Signer: Sergio Mendez
"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.
| 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.