Inspection Report

Business Name
Cafe Arizona
Business Address
1700 W WASHINGTON ST PHOENIX AZ 85007
Permit Number
FD-55302
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
4/29/2025
Grade
Not Participating
Priority Violation
0
Inspection Status
Re-inspection required

Violations

Violation #: 32

Description: Variance Obtained for Specialized Processing Methods

Comments:

Observed cold brew coffee in progress stored at room temperature (70*F).

Cold brew process for room temperature requires a variance with Environmental Services. The following options are available to stay in compliance with Cold Brew.

1.Apply for a Cold Brew variance with Environmental Services

Or

2. Keep product at 41*F or below for maximum of 7-days.

Operator was instructed to temporarily discontinue Cold brew process until applied and approved for variance or stay within parameters of 41*F for maximum of 7days.

Operator was instructed to discontinue and discard product since this is no longer safe for consumption. Operator proceeded to discard ~5lbs of cold brew at time of inspection. A re-inspection will be conducted to verify cold brew process is discontinued or kept at 41*F or below for a maximum of 7days.

8-103.11 - Priority Foundation: Documentation of Proposed Variance and Justification Addl Notes: Corrective Action: Correct prior to re-inspection.

Comments/Details


Predefined Comment: No County legal action will result from this inspection.
Operator stated that cold brew coffee will be maintained at 41*F or below for a maximum of 7days. A re-inspection will be conducted within 10days to verify updated cold brew process.

"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.