Inspection Report
Eastmark High School
9560 E RAY RD MESA AZ 85212
FD-66157
Food Establishment - Eating & Drinking
Food Routine Inspection
5/1/2024
Not Participating
1
Completed
Violations
Violation #: 36
Description: Thermometers Provided and Accurate
Comments:
:
Violation #: 48
Description: Warewashing Facilities, Installed, Maintained, Used, Test Strips
Comments:
Priority Foundation-4-204.115, Pf: Warewashing Machines, Temperature Measuring Devices. 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. ------ Establishment does not have a temperature measuring device to monitor dish sanitizing temperatures in the high temp dishwasher. Discussed that a temperature measuring device is required to ensure sanitizing temps are being reached inside the dish machine (160*F per data plate on the dish machine). Discussed obtaining a min/max thermometer or temperature stickers and checking regularly to ensure normal operation. Discussed obtaining chlorine test strips before re-inspection on 5/10/2024.
Correct By: Correct Prior To Reinspection
Violation #: 51
Description: Plumbing Installed; Proper Backflow Devices
Comments:
PRIORITY VIOLATION-5-202.11 (A), P: Approved System ------ No airgap observed on the soap and sanitizer dispenser without benefit of a backflow or physical air gap. PIC stated the dispensers were changed approximately 2 months prior. An approved 1055A backflow prevention device must be installed to all chemical dispensers throughout establishment prior to reinspection on 5/10/2024. PIC stated they would place a work order on the units today.
Correct By: Corrected At Time Of Inspection
Comments/Details
A re-inspection will take place on 5/10/2024 to ensure priority foundation violations #46 and priority violation #49 have been corrected. In lieu of re-inspection, the PIC may email the district inspector proof of correction via electronic means.
Core-2-102.12(A), C: Certified Food Protection Manager ------ No certified food protection manager certificate available on site. The manager stated they are in the process of taking the exam. Establishment has two other CFMs who were not onsite at the time of inspection. Discussed that a CFM must always be available onsite to answer food safety questions for employees. Discussed that an additional CFM may be required to ensure a CFM is always available. Obtain a certificate and ensure a CFM is always available prior to the next routine inspection.
A copy of the report was emailed to the manager.
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,Embargo Lbs: 0,Food Manager Licenses: 2,Review Complete: CHECKED,Review Notes: QA-RLC ,Signer: Adrianne Vondran
"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.