Inspection Report
Cafe Zupas
3420 E BASELINE RD MESA AZ 85204
FD-26362
Food Establishment - Eating & Drinking
Food Routine Inspection
2/4/2025
D
3
Re-inspection required
Violations
Violation #: 10
Description: Adequate Handwashing Sinks, Properly Supplied and Accessible
Comments:
Predefined Comment: Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing.
6-301.12 - Priority Foundation: Hand Drying Provision. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox: Handwashing. Addl Notes: at the food prep. back room, hand washing station, paper towel dispenser is in disrepair. please repair the paper towel dispenser re-inspection scheduled. discussed with manager on duty. Corrective Action: Correct prior to re-inspection.
5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox: Handwashing. Addl Notes: at the front foodservice hand washing station, observed food pans placed inside the hand washing sink. informed facility manager. please keep hand washing stations available and accessible for employee hand washing . manager removed pans. Corrective Action: Corrected at time of inspection.
Violation #: 16
Description: Food-Contact Surfaces: Cleaned and Sanitized
Comments:
Predefined Comment: Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels.
PRIORITY VIOLATION-4-501.114 (A-E) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces.
Addl Notes: facility has automatic dishwasher. and manual multi quat sanitizer dispenser at the final warewashing 3 compartment. checked for sanitizer residual. noted at 0 ppm. informed manager. per manager, both equipment are currently not working. discussed the importance of adequate sanitizer for warewashing. showed staff how to measure sanitizer. manager prepared 3 compartment final basin as wash rinse, and sanitizer to ensure manual warewashing being properly conducted. re-inspection scheduled for 2-5-2025. manager placed a service call for chemical repair company. Corrective Action: Correct prior to re-inspection.
Violation #: 21
Description: Proper Hot Holding Temperatures
Comments:
Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above.
PRIORITY VIOLATION-3-501.16(A)(1) - Priority: Time/Temperature Control for Safety Food, Hot Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4614/AMC-Toolbox---Hot-Holding.
Addl Notes: observed 1st bins of soup , temperature at 109-111 deg f . no water in the steam table. discussed with manager the minimum hot holding for on site prepared/served tcs food. manager refilled steam table. soups were reheated to 165 deg f . please monitor hot holding for tcs food. Corrective Action: Corrected at time of inspection.
Violation #: 22
Description: Proper Cold Holding Temperatures
Comments:
Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below.
PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you.https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding.
Addl Notes: at the front service sandwich station, checked tcs food temperatures, sliced turkey, sliced deli meats, cut tomatoes. cut lettuce. all food at 52-54 deg f . checked the food pans (deli meats located under the reach-in cooler, all temperatures at 52 deg f . showed manager. manager removed food. please monitor cold holding for on site prepared tcs food. see embargo Corrective Action: Corrected at time of inspection.
Violation #: 33
Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control
Comments:
Predefined Comment: Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below.
4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Addl Notes: sandwich station in the front service area , at 52-53 deg f . informed manager to repair or replace. re-inspection scheduled for equipment. please monitor equipment cold holding temperatures. Corrective Action: Correct prior to re-inspection.
Violation #: 41
Description: Wiping Cloths; Properly Used and Stored
Comments:
Predefined Comment: All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection.
3-304.14 - Core: Wiping Cloths, Use Limitation Addl Notes: observed wet wiping cloth left on the food prep/service stations. checked all red sanitizer designated buckets. noted at 0ppm. discussed the frequency of changing and checking the sanitizer solution. one of the shift leaders removed all towel buckets. manually prepared 200 ppm quat ammonia. Corrective Action: Corrected at time of inspection.
Violation #: 49
Description: Non-Food-Contact Surfaces Clean
Comments:
Predefined Comment: Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
4-602.13 - Core: Nonfood Contact Surfaces Addl Notes: the facility warewashing 3 compartment basin, was exhibiting soiled , accumulation of organic debris in all 3 basins and drying boards, showed manager on duty. frequency of cleaning reviewed, manager removed all debris. all cleaned at the time of inspection. Corrective Action: Corrected at time of inspection.
Comments/Details
Predefined Comment: 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.
| 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.