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
9/4/2024
Grade
Not Participating
Priority Violation
2
Inspection Status
Completed

Violations

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

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 pepperoni, salami, various cheeses, pickled onions, and various in-house made sauces at 50-52'F in prep table closet to bar. Observed ambient air temperature of cooler to be 48-50'F. PIC stated items were placed in cooler less than 4 hours prior to inspection. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. 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. Corrective Action: Corrected at time of inspection.

Violation #: 23

Description: Proper Date Marking and Disposition

Comments:

PRIORITY VIOLATION-3-501.18 - Priority: 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.

Addl Notes: Observed in main prep table: cooked polenta, cooked pasta, and cooked gnocchi with discard date of 9/3/2024; and cooked quinoa with discard date of 8/23/2024. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 51

Repeat Violation

Description: Plumbing Installed; Proper Backflow Devices

Comments:

5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained-----Observed leak from 3-compartment sink faucet, main cook line hand sink, and prep sink. All plumbing must be maintained in good repair. Repeat violation. This is the 2nd consecutive violation. Corrective Action: Correct prior to next routine inspection.

Violation #: 55

Repeat Violation

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: 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. Repeat violation. This is the 2nd consecutive violation. Corrective Action: Correct prior to next routine inspection.

Comments/Details


No County legal action will result from this inspection.
Discussed backflow requirements with the PIC. PIC provided RPZ backflow device for ice machine and stated plumber improperly installed. Discussed options with PIC for providing backflow protection for reverse osmosis (RO) system. Discussed options including:
1) Relocate backflow device to be installed upstream of RO system. RO system is supplied from water line under handwashing sink. Connection from hand wash sink must be run to RPZ, and from RPZ to RO system. RPZ must isolate RO system. No copper or copper alloys may be used downstream from backflow device.
2) Ice machine as currently installed does not require RPZ. PIC could leave RPZ installed where it currently is. Water for ice machine would need to be installed from upstream side of RPZ. Downstream water line could be routed to supply RO system and provide isolation.

Discussed with PIC that RO system requires isolation through an approved testable backflow device with no copper/copper alloys downstream of backflow device. Also discussed ROP requirements (no products may be held over 48 hours in ROP without approved variance). Discussed cleaning frequency for equipment. Discussed approved chemicals. Discussed time as a control for garlic and oil.

"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.
A B B B B B B B C C C C C C D D
Priority 0 0 0 0 0 1 1 1 0 1 1 2 2 2 2 3
Priority Foundation 0 1 2 3 4 0 1 2 5 3 4 0 1 2 3 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.