Inspection Report

Business Name
Nekter Juice Bar

Business Address
4340 E INDIAN SCHOOL RD PHOENIX AZ 85018

Permit Number
FD-38515

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
3/14/2024

Grade
B

Priority Violation
1

Inspection Status
Completed

Violations

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

Priority Foundation-5-202.12 (A), Pf: Handwashing Sinks, Installation; Proper Temperature, Mixing Faucet. 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.-----Observed faucet missing from hand wash sink by prep sink. Hand sink was inoperable. Per PIC, establishment is aware of broken faucet and parts have been ordered. Hand sinks must be maintained in good repair. Repair prior to re-inspection on 3/22/2024.

Correct By: Correct Prior To Reinspection

Violation #: 24

Description: Time as a Public Health Control: Procedures and Records

Comments:

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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/4125/Food-SafetyOperator-Resources.-----Observed spinach and kale on shelving by juice machine at 68-70'F. Per PIC and policy, establishment uses time as a control and product was placed out of temperature at 7 AM. Per PIC, establishment records times on laminated paper. Last date for time as a control recorded on log sheet was 2/15. PIC recorded time and date on log sheet for spinach/kale observed. Discussed importance of maintaining time as a control logs with PIC.

Correct By: Corrected At Time Of Inspection

Violation #: 28

Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored

Comments:

PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals-----Observed tub of liquid sitting on ground with juice portioner/scoop submerged in tub. PIC stated portioner/scoop was being sanitized in chlorine. Observed chlorine concentration over 200+ ppm. PIC removed from sanitizer and replaced with quat sanitizer. Discussed importance of proper sanitizer levels with the PIC and cleaning process (wash, rinse, and sanitize) with PIC. Discussed with PIC if chlorine sanitizer is used for sanitizing food contact surfaces, chlorine test strips is required.

Correct By: Corrected At Time Of Inspection

Violation #: 41

Description: Wiping Cloths; Properly Used and Stored

Comments:

Core-3-304.14, C: Wiping Cloths, Use Limitation-----Observed 0 ppm quat sanitizer in sanitizer buckets throughout establishment. PIC changed out sanitizer buckets at time of inspection. Sanitizer buckets measured at 200-400 ppm after changing. Discussed importance of maintaining sanitizer concentrations in sanitizer buckets with PIC.

Violation #: 53

Description: Toilet Facilities: Properly Constructed, Supplied, Clean

Comments:

Core-5-501.17, C: Toilet Room Receptacle, Covered-----Observed no covered receptacle in unisex bathroom. Covered receptacles are required in all unisex and female bathrooms. Provide prior to next routine inspection.

Correct By: Correct Prior To Next Routine Inspection

Comments/Details

This establishment received a(n) B Grade and had 1 Priority, 2 Priority Foundation violations on this inspection.
No County legal action will result from this inspection.
Report emailed.

Conducted with Badge #309.

Core-2-102.12(A), C: Certified Food Protection Manager-----Observed no Certified Food Protection Manager (CFPM) onsite during inspection. Establishment prepares and handles open TCS foods. Establishment is required to have a CFM onsite during all hours of operation. Correct prior to next routine inspection. Repeat. This is the 5th consecutive violation.

OF NOTE:
Discussed the following items:
1. Discussed cleaning procedures for juicer. Juicer is used for juicing TCS foods including spinach and kale. Juicer must be cleaned (washed, rinsed, and sanitized) every 4 hours when in use.
2. Discussed facility repair items including replacing missing light shielding over prep table, re-caulking sink fixtures to wall, replacing rusted shelving/table in front of house, and providing self-closer for bathroom door.
3. Discussed operational items including storing food 6 inches off floor and use of scoops with handles for bulk food items.

On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We
need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.
If you are unsure whether your email address is accurate, you may:
??Contact your inspector using the phone number or email on your last inspection report to review, or
??Contact the Department using the email addresses below,
o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)
o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)
o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)
o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)
If you need to update your email address and/or other contact information, please submit an administrative change request form at
the below website:
https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.

Award: B,Signer: Angel Pastrana

"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.