Inspection Report

Business Name
Stand Up Live & Copper Blues

Business Address
50 W JEFFERSON ST PHOENIX AZ 85003

Permit Number
FD-36849

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
1/30/2025

Grade
Not Participating

Priority Violation
3

Inspection Status
Completed

Violations

Violation #: 16

Repeat Violation

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

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: Observed main chemical dish machine test at 10ppm of chlorine sanitizer. Per person-in-charge (PIC), dish machine has been in use but was determined it had not been primed. Dish machine was primed and tested at 50ppm of chlorine sanitizer at time of inspection. Observed both bar dish machines test at 0ppm of chlorine sanitizer. PIC primed dish machines and ran multiple times at time of inspection. Dish machines tested between 0ppm and 10ppm of chlorine sanitizer at time of inspection. PIC closed off both bar dish machines and stated dishware will be relocated to main dish machine until repairs can be made. 2ND CONSECUTIVE VIOLATION. Corrective Action: Corrected at time of inspection.

Violation #: 22

Repeat Violation

Description: Proper Cold Holding Temperatures

Comments:

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: Observed cut cucumbers, cut tomatoes, relish with cooked corn, and parmesan cheese measured 44*F-46*F in tabletop prep cooler located at pizza station. Ambient temperature of unit observed at 44*F. Observed grilled onions, grilled jalapenos, cut tomatoes, cut lettuce, and cooked chicken wings measured 49*F in tabletop prep cooler and lower reach-in unit near pizza station. Ambient temperature of unit observed at 48*F. PIC stated food items were brought out of walk-in less than thirty minutes prior. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Establishment observed to have adequate cold holding capacities. PIC stated observed cold holding equipment will not be in use to store TCS foods until repairs can be made. 2ND CONSECUTIVE VIOLATION. Corrective Action: Corrected at time of inspection.

Violation #: 39

Description: Contamination Prevented during Food Preparation, Storage and Display

Comments:

3-305.11 - Core: Food Storage - Preventing Contamination from the Premises Addl Notes: Observed employee fill ice container with ice located on floor. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Ice containers were placed on rack located 6 inches above the ground at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

PRIORITY VIOLATION-5-202.13 - Priority: Backflow Prevention, Air Gap

Addl Notes: Observed hose attachment connected to mop sink faucet with atmospheric vacuum breaker extended below flood rim of sink and rest in sink basin. PIC moved end of hose above flood rim of mop sink at time of inspection. Non-testable anti-siphon vacuum breaker devices are designed to protect potable water supplies from the back siphonage of non-health hazard cross-connections and low flow, non-continuous pressure installations. Discussed with PIC removing the hose from the faucet when it is not in use to ensure an air gap is present. An air gap on all water supply lines must be present. Correction Action: Corrected at time of inspection.

5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Observed hand sink faucet loose from base of sink located in far corner at large indoor bar. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Comments/Details

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.