Inspection Report

Business Name
American Discount Foods
Business Address
1360 W SOUTHERN AVE MESA AZ 85202
Permit Number
FD-26823
Permit Type
Food Establishment - Damaged Food
Inspection Purpose
Food Routine Inspection
Inspection Date
1/17/2025
Grade
A
Priority Violation
0
Inspection Status
Completed

Violations

Violation #: 38

Repeat Violation

Description: Insects, Rodents and Animals not Present

Comments:

*Second consecutive repeat violation*

6-202.15 - Core: Outer Openings, Protected Addl Notes: Observed a light gap under the back door near the bulk food cooler entrance. PIC addressed the light gap at the loading dock and adjacent door noted on the previous routine inspection. Advised PIC to replace weather stripping to eliminate pest entry points prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Comments/Details


No County legal action will result from this inspection.
Observed an ROP (Reduced Oxygen Packaging) machine in the processing room. PIC stated occasionally ROP packages puncture and will be re-sealed onsite. Advised PIC a variance is required for ROP processing. Advised PIC to discontinuing ROP unless a variance is applied for and approved. See: https://esd.maricopa.gov/3978/Food-Variances

PIC discussed replacing the vegetable cooler on the sales floor with a new unit and misting system. Discussed misting systems require an ASSE 1013 RPZ (reduced pressure zone) backflow. Discussed a remodel is not required to replace cooler, but a remodel will be required if making changes to plumbing connections including adding a misting system/RPZ. If a misting system will be added, please apply online for a remodel at: https://maricopacountyaz-energovweb.tylerhost.net/apps/selfservice#/applicationAssistant?sectionName=All&showTemplates=false&caseTypes=104

"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.