Inspection Report

Business Name
Sip Coffee & Beer

Business Address
3620 E INDIAN SCHOOL RD PHOENIX AZ 85018

Permit Number
FD-45345

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
9/26/2023

Grade
Not Participating

Priority Violation
4

Inspection Status
Completed

Violations

Violation #: 8

Repeat Violation

Description: Hands Clean and Properly Washed

Comments:

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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 employee rub eye with bare hands and then put away clean dishes without washing hands. Also observed employee enter bathroom, replace paper towels at dispenser in restroom, and then make drink and scoop ice for customer at coffee bar. Hands must be washed whenever contamination could occur to prevent spread of pathogens. Employee washed hands at time of inspection.

Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

Violation #: 13

Repeat Violation

Description: Food in Good Condition, Safe and Unadulterated

Comments:

PRIORITY VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented. 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/4619/AMC-Toolbox---Approved-Source.

Observed large bag of fresh mint leaves in beverage fridge at upstairs bar with a black slimy organic matter substance and a white fuzzy organic matter substance. PIC discarded item at time of inspection. Food items must be safe and unadulterated.

Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Violation #: 22

Repeat Violation

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: 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.

Observed opened containers of almond milk at 48-55*F in small, glass front fridge under pastry case of coffee bar. Unit observed at 44*F. PIC stated milk had been in unit since opening, approximately 4 hours prior to inspection. Observed yogurt parfaits at 47-51*F in tall beverage fridge next to front door. Unit observed at 47-48*F. PIC stated parfaits were put into fridge yesterday. PIC discarded all items at time of inspection. Establishment has adequate other cold holding for scope of business and PIC agrees not to use units for TCS foods until serviced and verified holding at or below 41*F. TCS foods must be kept at or below 41*F to prevent growth of pathogens.

Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained

Observed leak from head of handwashing sink downstairs. Also observed leak from plumbing lines on ceiling next to dishwasher downstairs that appear to be from beer lines upstairs. Repair leaks and maintain in good repair.

3rd Consecutive Violation

Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-5-203.14, P: Backflow Prevention Device, When Required

Observed reverse osmosis (RO) water filter system by three comp sink downstairs with no testable backflow prevention device upstream from filter system. Install an approved testable backflow prevention device, such as an Reduced Pressure Zone (RPZ) ASSE 1013 upstream (supply side) of RO system. Provide RPZ (ASSE 1013) for RO system. No copper or brass (including fittings) is approved downstream of RPZ. Ensure all piping and fittings are plastic or stainless steel downstream from RPZ. Reinspection to occur on Monday, 10/2.

Correct Prior To Reinspection

Correct By: Correct Prior To Reinspection

Violation #: 56

Description: Adequate Ventilation and Lighting; Designated Areas Used

Comments:

Core-4-301.14, C: Ventilation Hood Systems, Adequacy

Establishment cooks grease laden foods including raw pork chorizo, eggs, heating cooked bacon, and oiled potatoes on counter top griddle and counter top induction burners in kitchen downstairs where no fume hood is present. Observed employee cook one potato and egg burrito and observed room to get noticeably smokier. Cook grease laden foods in ovens as approved or install a hood approved by building authority and MCESD plan review requirements.

Correct By: Correct Prior To Next Routine Inspection

Comments/Details

A reinspection will take place on Monday, 10/2, for installation of RPZ.

Of note: Discussed that cover of floor drain downstairs with sump pump should be replaced and kept in better condition to keep area smooth and easily cleanable. Salt that falls into floor drain can affect the working capacity of the sump pump. // Discussed that handwashing sink in bar downstairs was equipped with a colander and utensils are within 3 inches of the handwashing basin. Install a splash guard to protect utensils from hand sink splashes (or move utensils) and ensure that designated hand sink is only used for handwashing. // Obtain splash guard for left side of hand sink in coffee/upstairs bar area as open top ice bin is within 6 inches of hand sink.

A pattern of non-compliance for Priority violation #[6], [2-301.14] and #[20], [3-501.16(A)(2)and(B)] has been noted during this inspection. The person in charge accepted the opportunity to attend the Department’s Active Managerial Control Class. PIC was registered for virtual AMC class to take place on Wednesday, October 11th.

A pattern of non-compliance is developing for Priority violation #[11], [3-101.11], which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action.

This establishment is not participating in the award program at this time and had 4 Priority, 0 Priority Foundation violations on this inspection.
Due to the violations noted on this inspection report, County legal action may result from this inspection.
Report emailed to PIC.

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: Not Participating,Email Sent: CHECKED,Embargo Lbs: 8,Food Manager Licenses: 1,Request Notes: Hold for Review,Review Complete: CHECKED,Review Notes: QA-CR,Signer: Josh Kate

"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.