Inspection Report
Sergio's Kitchen
710 W ELLIOT RD TEMPE AZ 85284
FD-24-02479
Food Establishment - Eating & Drinking
Food Review Inspection
4/23/2024
0
Completed
Comments/Details
Construction inspection was conducted with the owner, Sergio Mendez. The establishment is not open and operating.
Conducted walk-through to go over items that owner has been corrected since the initial inspection.
Please address all items noted in the report before the re-inspection on 5/14/24:
1. Please ensure all drainpipes must be rigid and indirectly discharge to the nearest floor sink with minimum 1” air gap from the finished floor or flood rim of the hub drain.
2. Discussed with owner, that the hand sink at the other end of the cookline was a hand sink based on the layout of the facility. If the owner would like to make that sink into a food prep sink, then the drainpipe must be indirectly discharge to the sewer via a hub/ funnel drain.
3. Provide cover for the condenser unit inside the walk-in cooler.
4. Provide gasket at the end of the walk-in cooler.
5. Provide 1” air gap from the flood rim of the funnel drain at the front service area.
6. Provide washable ceiling tiles above the front service area.
7. All cold/ hot holding equipment must be on at the re-inspection.
8. Provide cleanout / pipe/ drain cover for the previous urinal.
9. Provide soap and paper towels at all hand sinks.
10. Provie sanitizer and test strips for the sanitizer.
11. Detail clean inside/ outside of cold/ hot/ dry storage spaces before stocking/ using.
12. All cooking equipment must be 6 inches inside the hood.
13. Provide side protections that cover the entire width of the self-service salsa bar. Flexiglass is acceptable. Make sure the corners and edges are rounded.
14. Caulk and seal all gaps, cracks and penetrations throughout. This includes inside walk-ins, under the hood, at front service area.
15. Ensure all small wares are commercial grade. Do not use professional or household equipment.
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.
| 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.