Inspection Report

Business Name
Black Rock Coffee Bar

Business Address
3015 N DYSART RD AVONDALE AZ 85392

Permit Number
FD-73648

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
7/25/2024

Grade
B

Priority Violation
1

Inspection Status
Completed

Violations

Violation #: 2

Description: Certified Food Protection Manager

Comments:

2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: No Certified Food Protection Manager on site at tine of inspection. Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Provide a CFPM on site during operation hours. Corrective Action: Correct prior to next routine inspection.

Violation #: 10

Repeat Violation

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

6-301.12 - Priority Foundation: 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. Addl Notes: No hand drying provisions found at front preparation area hand sink. Predefined Comment: PIC provided hand drying provision (i.e. paper towels) for handwash sinks at time of inspection. Corrective Action: Corrected at time of inspection. **3rd Consecutive Violation

6-301.11 - Priority Foundation: 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. Addl Notes: No hand cleanser found at front preparation area hand sink. Provide hand cleanser (i.e. - soap) at hand sinks used by food employees. Predefined Comment: PIC provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection. **2nd Consecutive Violation

6-301.14 - Core: Handwashing Signage. 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. Addl Notes: No hand washing signage found at front serving area hand sink. Provide hand washing signage at all hand sinks used by food employees. Corrective Action: Correct prior to next routine inspection.

Violation #: 41

Description: Wiping Cloths; Properly Used and Stored

Comments:

4-101.16 - Core: Sponges Use Limitation Addl Notes: Sponge found in three compartment sink area. Sponges are not to come in contact with in-use food contact surfaces. Discontinue use of sponge and use proper cleaning equipment for food contact surfaces. Corrective Action: Correct prior to next routine inspection.

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

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

Addl Notes: Mop sink faucet equipped with an AVB with an adjustable/shut-off type spray nozzle attached to a hose. If you wish to maintain a hose attached with a shut-off type spray nozzle under continuous pressure, an approved testable continuous pressure vacuum breaker must be installed. Disassemble unapproved connection. PIC removed spray nozzle at time of inspection. Corrective Action: Corrected at time of inspection.

Comments/Details

Predefined Comment: No County legal action will result from this inspection.
Provided following MCESD handout(s) via email:
--Time as a Public Health Control: Procedures and Records (i.e. - "milks" for drinks)
--Legal 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.
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.