Inspection Report

Business Name
Mandi House
Business Address
1639 E APACHE BLVD TEMPE AZ 85281
Permit Number
FD-55274
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
8/21/2024
Grade
Not Participating
Priority Violation
2
Inspection Status
Re-inspection required

Violations

Violation #: 49

Repeat Violation

Description: Non-Food-Contact Surfaces Clean

Comments:

4-602.13 - Core: Nonfood Contact Surfaces Addl Notes: Observed a heavy accumulation of grime of stoves, racks, and other pieces of equipment in the 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. A regular cleaning schedule should be established and followed to maintain the non-food contact surfaces of equipment in a clean and sanitary manner. Person in charge indicated someone would come today to deep clean the establishment. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (5TH CONSECUTIVE)

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

PRIORITY VIOLATION-5-205.15 (A) - Priority: System Maintained in Good Repair; According to Law

Addl Notes: Observed discharge piping for the hand sink in the kitchen leaking when hand sink is turned on. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to re-inspection on 08/26/24.

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

Addl Notes: Observed a bidet attached to the water supply line for the establishment's 2 toilets. The bidet is a shut off style water sprayer attached to a hose that allows for the sprayer to rest on the floor or in the basin of the toilet. Person in charge informed that due to lack of air gap for sprayer and it being a shut off style sprayer they must install a high hazard back flow device such as a RPZ (ASSE 1013) or a spill proof back flow preventer (ASSE 1056). Corrective Action: Correct prior to re-inspection or 08/26/24.

Violation #: 55

Repeat Violation

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Observed an accumulation of grime under the refrigerated prep units in the kitchen. Establishment must be cleaned at a frequency that precludes the buildup of grime in the kitchen. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Person in charge indicated someone would come today to deep clean the establishment. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (5TH CONSECUTIVE)

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.
A B B B B B B B C C C C C C D D
Priority 0 0 0 0 0 1 1 1 0 1 1 2 2 2 2 3
Priority Foundation 0 1 2 3 4 0 1 2 5 3 4 0 1 2 3 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.