Inspection Report
Black Rock Coffee Bar
1132 S GILBERT RD MESA AZ 85204
FD-71010
Food Establishment - Eating & Drinking
Food Routine Inspection
2/7/2025
Not Participating
1
Completed
Violations
Violation #: 22
Description: Proper Cold Holding Temperatures
Comments:
Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below.
PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: 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.
Addl Notes: observed multiple gallons of open milk containers left without refrigeration. milk temperatures from 53-64 deg f . discussed the temperature requirements with on site staff. staff in charge discarded all open perishable jugs. please ensure rte/tcs is kept at 41 deg f Corrective Action: Corrected at time of inspection.
Violation #: 28
Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored
Comments:
Predefined Comment: All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection.
7-202.11 - Priority Foundation: Restriction-Presence and Use Addl Notes: observed spray cans of insecticides in the warewashing area. please utilize a certified pest control service . staff discarded cans. corrected Corrective Action: Corrected at time of inspection.
Violation #: 35
Description: Approved Thawing Methods Used
Comments:
Predefined Comment: All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process.
3-501.12 - Core: Time/Temperature Control for Safety Food, Slacking Addl Notes: observed pints packaged sweet cream, and creamer bottles left on the food counters. per staff on duty, delivered in the morning frozen, they were left out to thaw, product temperature taken. noted at 64 deg f . proper thawing in the refrigerate or cold running water discussed with staff. all discarded by staff. please monito proper thawing daily. Corrective Action: Corrected at time of inspection.
Violation #: 38
Description: Insects, Rodents and Animals not Present
Comments:
6-501.111 (A-B, D) - Core: Controlling Pests; Monitoring Addl Notes: observed numerous bees inside the food establishments, near and on the food counters, food packages and facility drive thru window inside panel as well as the facility front door glass inside panel. please ensure removal. please consult with the facility certified pest control company for strategies/solution. Corrective Action: Correct prior to next routine inspection.
Violation #: 41
Description: Wiping Cloths; Properly Used and Stored
Comments:
Predefined Comment: All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection.
3-304.14 - Core: Wiping Cloths, Use Limitation Addl Notes: soiled wet wiping cloth left on the food prep. stations, and atop beverage prep. stations. checked sanitizer solution in the bucket. noted at 0 ppm. discussed with manager wet wiping cloth . all soiled towels removed. fresh sanitizer at 50 ppm established. corrected Corrective Action: Corrected at time of inspection.
Violation #: 43
Description: In-Use Utensils; Properly Stored
Comments:
Predefined Comment: In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection.
3-304.12 - Core: In-Use Utensils, Between-Use Storage Addl Notes: observed facility has filled ice bins for inside and drive through area. the ice scoop handles were immersed in the ice. showed staff on duty. please keep ice scoop handles out of ice to minimize contamination. Corrective Action: Corrected at time of inspection.
Violation #: 45
Description: Single-Use/Single-Service Articles; Properly Stored, Used
Comments:
4-903.11 (A) and (C) - Core: Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing; Single-Use/Single-Service Items Addl Notes: observed open boxes of drink lids placed on the wet concrete floor, directly under the handwashing station. please use a designated shelf for storing single service drink related containers to minimize contamination. showed staff Corrective Action: Corrected at time of inspection. staff relocated all. Corrective Action: Corrected at time of inspection.
Comments/Details
Predefined Comment: 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.
| 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.