Inspection Report
Grub Collective
2013 E CEDAR ST TEMPE AZ 85281
FD-54714
Food Establishment - Food Production
Food Routine Inspection
10/27/2023
A
0
Completed
Violations
Violation #: 38
Repeat Violation
Description: Insects, Rodents and Animals not Present
Comments:
Core-6-202.15, C: Outer Openings, Protected>>>Observed outside light coming around all 3 of the exit doors in the establishment. Discussed with person in charge either replacing the doors or getting weather stripping for the doors to ensure there are no gaps between the door and the door frame to prevent pest from entering the building.
Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. The presence of insects and rodents is minimized by protecting outer openings to the food establishment.
Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd
Violation #: 49
Repeat Violation
Description: Non-Food-Contact Surfaces Clean
Comments:
Core-4-602.13, C: Nonfood Contact Surfaces>>>Observed a build up of grime, food debris, and dust/dirt on the ovens, prep tables holding the flat top, and on the wheeling racks provided by the shared kitchen. Person in charge indicated they are exploring new ways to keep up with cleaning in the shared kitchen.
The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests.
Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 4th
Violation #: 55
Description: Physical Facilities Installed, Maintained, and Clean
Comments:
Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods>>>Observed metal plate on floor near mop sink significantly rusted and sunken in; also observed some gapping around the sheet. Discussed with person in charge getting a new sheet of metal that is not rusted and fits snuggly to prevent pests from going in and out of it. *1ST CONSECUTIVE VIOLATION*
Core-6-501.12, C: Cleaning, Frequency and Restrictions>>>Observed a build up of grime, food debris, oil, and water on the walls and floors around the cooking area and the dish pit area. Also observed a light accumulation of dust and dirt around the floors where the walls meet the floors in the general food prep room. Person in charge indicated they are exploring new ways to keep up with cleaning in the shared kitchen.
Establishment must be cleaned at a frequency that precludes the buildup of grime, food debris, and trash. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. Primary cleaning should be done at times when foods are in protected storage and when food is not being served or prepared.*2ND CONSECUTIVE VIOLATION*
Correct By: Correct Prior To Next Routine Inspection
Comments/Details
*Observed chemical dispenser dispensing quaternary ammonia at a concentration of 0 ppm. Person in charge put a sign up indicating occupants of shared kitchen must hand measure the sanitizer and ensure it is between 150 - 400 ppm. Person in charge indicated they would have the system serviced.
Discussed: communal vomit/fecal accident clean up procedure/kit for occupants of shared kitchen (guidance document emailed)
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: A,Signer: Andy Patterson
"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.
| 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.