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
2/5/2024

Grade
Not Participating

Priority Violation
3

Inspection Status
Completed

Violations

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 two packages of banana leaves in the walk in refrigerator with a white fuzzy material coating the leaves; employee indicated that these leaves are used to garnish beverages for 36 Below. Also observed 2 cases of strawberries in the walk-in refrigerator with white fuzzy material coating the strawberries. Person in charge informed that the establishment must ensure all foods in the establishment are safe, unadulterated with any microorganisms/chemicals/physical contaminates, and are honestly presented. The establishment must ensure any foods that maybe unsafe, adulterated, or dishonestly presented are promptly removed from the establishment to ensure they are not sold/served to customers but also to prevent the spread of contamination to other foods stored in the same space. Employee discarded of all of the foods listed above.

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

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-501.114, P: 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.>>>Observed employees washing glassware in the dishwasher in the café/bar area; after the dish washer was finished running 0 ppm of chlorine was observed on the glassware. It was determine that the chlorine concentrate was depleted. An employee attached a new chlorine concentrate to the machine but after several runs of the machine 0 ppm of chlorine was still observed. Employee indicated they would put in a service call for the machine and was their dishes in the dishwasher in the downstairs kitchen. Chlorine sanitizer must have a concentration of 50 - 100 ppm; anything lower than 50 ppm may not be effective for cleaning and anything above 100 ppm may leave toxic residuals on food contact surfaces and equipment.

Correct By: Corrected At Time Of Inspection

Violation #: 23

Description: Proper Date Marking and Disposition

Comments:

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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 the following ready to eat time/temperature controlled for safety foods labeled with the following opened, prepared, or opened and thawed dates: cooked carnitas (1/26), pico de gallo (1/18), beer cheese (1/21), feta cheese (no date; 12/29), canned green chilis (1/18), canned chick peas (no date), apple sauce (12/28), and cranberry sauce (12/22). Employee indicated that the dates were either correct or they maybe incorrect but they did not know the true date they were opened, prepared, or opened and thawed. Employee willingly discarded all of the foods listed above. Person in charge was informed that ready to eat time/temperature controlled for safety foods may have harmful bacteria that grow at refrigeration temperatures and after 7 days may cause foodborne illness; foods that are ready to eat time/temperature controlled for safety that are stored in the establishment for more than 24 hours must be labelled with their opened, prepared, or opened and thawed date to ensure they are discarded/sold within 7 days (day 1 being the day they were opened, prepared, or opened and thawed).

Correct By: Corrected At Time Of Inspection

Violation #: 43

Description: In-Use Utensils; Properly Stored

Comments:

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage>>>Observed ice scoop stored directly on top of ice machine. Discussed with the person in charge keeping all in-use utensils in clean/cleanable locations to ensure they are not contaminated with dirt, grime, food debris from their storage location. Person in charge indicated they would find a new location for the scoop and placed the scoops in the dish pit to be washed, rinsed, and sanitized.

Correct By: Corrected At Time Of Inspection

Violation #: 52

Description: Sewage and Waste Water Properly Disposed

Comments:

Core-5-403.12, C: Other Liquid Wastes and Rainwater>>>Observed ice well for cafe/bar discharging into a bucket at time of inspection; there was a 1 inch air gap between the bucket and the ice well and no liquid was observed flowing from the bucket at time of inspection. Discussed with person in charge that waste discharged from ice well must drain indirectly to a floor sink. Provide rigid drain line (flexible tubing may be sleeved to rigid pipe) for ice well and route to drain at floor sink. Ensure adequate slope is maintained in drain line to allow wastewater to properly drain and provide a minimum 1 inch air gap for drain line above flood rim of floor sink prior to next routine inspection.

Correct By: Correct Prior To Next Routine Inspection

Comments/Details

This establishment is not participating in the award program at this time and had 3 Priority, 0 Priority Foundation violations on this inspection.

Inspection conducted concurrently with complaint response CC-24-00819.

Discussed: vomit/fecal accident clean up procedure requirement

A pattern of non-compliance for Priority violation #11, 3-101.11, P: Safe, Unadulterated and Honestly Presented. has been noted during this inspection. The person in charge accepted the opportunity to attend the Department’s Active Managerial Control Class. All pertinent establishment personnel should attend. Person-in-charge signed up for Thu, Feb 15, 2024 8:45 AM - 11:00 AM MST. Failure to correct repeat violations may result in legal action.

A copy of the inspection report was emailed.

No County legal action will result from this inspection.

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,Food Manager Licenses: 1,Request Notes: Hold for review,Request Review: CHECKED,Review Complete: CHECKED,Review Notes: QA,Signer: Abigail Lembre

"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.