Inspection Report

Business Name
Peppermill Restaurant

Business Address
7660 S MCCLINTOCK DR TEMPE AZ 85284

Permit Number
FD-73737

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
4/10/2024

Grade
Not Participating

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 10

Repeat Violation

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

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 paper towels at back hand wash sink by warewashing area. PIC provided paper towels at the time of inspection. A hand drying provision must always be available at all hand wash sinks to allow for proper hand washing. Repeat violation. This is the second consecutive violation.

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 hand wash sink at bar being used as dump sink. Observed strainer in hand sink and rinsing dishes in hand wash sink. Strainer was removed from hand sink and rinsing of dishes at hand sink was discontinued at time of inspection. Hand wash sinks may only be used for hand washing.

Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Violation #: 20

Repeat Violation

Description: Proper Cooling Time and Temperatures

Comments:

PRIORITY VIOLATION-3-501.14, P: Cooling. 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/4617/AMC-Toolbox---Cooling.-----Observed hot pickled red onions at 74-76'F in top portion of food prep tables. Per PIC, the onions were prepared 2-3 hours prior to inspection. The onions were reheated to 165’F to restart the cooling process at the time of inspection. Discussed proper cooling and cooling methods with the PIC. All items should be cooled in uncovered, shallow pans in the back reach-in refrigerator, by using an ice bath, or another effective means. Cooked foods must be cooled from 135'F-70'F in the first 2 hours and from 70'F-41'F in the next 4 hours for a total of 6 hours. Repeat violation. This is the second consecutive violation.

Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Violation #: 25

Description: Consumer Advisory Provided for Raw or Undercooked Food

Comments:

Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. 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 no consumer advisory present on the menu and observed the establishment serving undercooked/raw animal foods per customer orders. Menu items include steak tartare, various cuts of beef steaks, lamb, and burgers. A consumer advisory must be present on the menu and must contain a disclosure statement and reminders next to each item that may be served raw, undercooked, or not otherwise processed to eliminate pathogens. Correct prior to re-inspection on 4/18/2024.

Correct By: Corrected At Time Of Inspection

Violation #: 41

Description: Wiping Cloths; Properly Used and Stored

Comments:

Core-3-304.14, C: Wiping Cloths, Use Limitation-----Observed wiping cloth buckets with 0 ppm quat. Observed bulk quat dispenser for chemical machine at 3-compartment sink to have no sanitizer. Quat sanitizer requires 200-400 ppm quat. Establishment had no quat sanitizer onsite at time of inspection. PIC set up sanitizer buckets and 3-compartment sink with chlorine sanitizer at proper concentrations at time of inspection. PIC will utilize chlorine sanitizer until additional quat is obtained from supplier. Chlorine sanitizer requires 50-100 ppm or per manufacture requirements.

Correct By: Corrected At Time Of Inspection

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

PRIORITY VIOLATION-5-203.14, P: Backflow Prevention Device, When Required-----Observed reverse osmosis system installed at bar with no backflow prevention device. All water connections require an approved backflow prevention device. All RO systems must have an approved reduced pressure zone assembly (RPZ) backflow device meeting ASSE 1013 standards installed upstream from RO system. RPZ backflow devices must be certified after installation. Provide approved backflow prevention device or remove RO system prior to re-inspection on 4/18/2024.

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained-----Observed leak from 3-compartment sink faucet. All plumbing must be maintained in good repair. Repair prior to next routine inspection.

Correct By: Correct Prior To Reinspection

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods-----Observed holes in walls throughout bar area with wall cuts. Repair any holes in walls and provide approved cleanable surfaces prior to next routine inspection.

Correct By: Correct Prior To Next Routine Inspection

Comments/Details

This establishment is not participating in the award program at this time and had 2 Priority, 3 Priority Foundation violations on this inspection.
No County legal action will result from this inspection.
Report emailed.
Inspection conducted with RS# 652.

OF NOTE: Discussed cooling and reheating process for short ribs. Discussed ensuring foods are either held cold or properly reheated.
Discussed requirements for ROP with PIC and removing any unused equipment. Discussed not overfilling pans in prep table above fill line.

A pattern of non-compliance is developing for Priority violation # [18], [3-501.14], which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action.

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

Request Review: CHECKED,Request Notes: On hold for Jaime,Award: Not Participating,Signer: Nico Pavone,Review Complete: CHECKED

"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.