Inspection Report

Business Name
Vybe

Business Address
2301 S STEARMAN DR CHANDLER AZ 85286

Permit Number
FD-58621

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
6/3/2024

Grade
Not Participating

Priority Violation
3

Inspection Status
Completed

Violations

Violation #: 8

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 rinse dishes and clean sink near dish machine, removed gloves, then proceed to put on new gloves and make customer's order without washing hands. Discussed proper hand washing with PIC. Hands must be washed after handling dirty dishes or when changing tasks that contaminate the hands before handling food for customer orders. Employee washed hands for 20 seconds at the time of inspection before continuing to prepare customer's order.

Correct By: Corrected At Time Of Inspection

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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 cart blocking and dirty mop head in the hand wash sink near the ice machine in the kitchen. Employee removed items away from the hand wash sink at time of inspection. A handwashing sink must be maintained so that it is always accessible for employee use and may not be used for purposes other than handwashing.

Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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 no soap at the hand wash sink near the dish machine. Also observed no soap at the hand wash sink at the bar. Employee supplied hand wash sink with soap at time. Each hand washing sink must be provided with a supply of hand cleaning liquid, powder, or bar soap.

Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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 no hand drying provisions at hand wash sink near ice machine in the kitchen. Also observed no hand drying provisions at the hand wash sink in the bar area. Employee re-stocked paper towels at hand wash sinks at time of inspection. Each handwashing sink must be provided with hand drying provisions at all times.

Correct By: Corrected At Time Of Inspection

Violation #: 22

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 sushi rice sitting out at room temperature on top of sushi roller machine in the kitchen with an internal temperature range of 72F-75F. Per employee, the sushi rice was from the night before (6/2/24) and should have been stored in the prep cooler at the end of the day. Employee voluntarily discarded and embargo sushi rice at time of inspection. Also observed garlic in oil sitting out at room temperature across from stove with an internal temperature of 74F. Per employee, the food item was made 2 hours prior to inspection. Employee moved garlic in oil to prep cooler at time of inspection. All TCS food must be maintained at 41°F or less, at all times.

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 cooked pasta with a prepared date of 5/25/24 stored in the reach in cooler in the kitchen. Employee voluntarily discarded and embargoed pasta at time of inspection. Discussed date marking procedures with the PIC. All RTE/TCS foods must be date marked within 24 hours of preparation and sold or discarded after 7 days (including the day it was made as day 1).

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 knife stored in between prep coolers in the kitchen. Discussed proper storage methods for utensils between uses at the time of inspection. Employee moved knife to dish machine. Utensils in-use must be held dry and where all surfaces will be washed/rinsed/sanitized every 4 hours.

Correct By: Corrected At Time Of Inspection

Comments/Details

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

*Discussed creating a time as a control policy for the sushi rice and send to inspector for review (guidance document was provided at time) or the establishment may apply for a variance for sushi rice with Department, cleaning of the sushi roller machine must be wash, rinse, sanitized every 4 hours, and labelling sinks in bar area (one as dump sink and one as hand wash sink).

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.

No County legal action will result from this inspection.
Report emailed at time of inspection.

Award: Not Participating,Embargo Lbs: 20,Food Manager Licenses: 1,Review Complete: CHECKED,Review Notes: QA--- TEW,Signer: Jennifer Aldridge

"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.