Inspection Report

Business Name
Sombrero LLC

Business Address
501 E MONROE AVE BUCKEYE AZ 85326

Permit Number
FD-73942

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Review Inspection

Inspection Date
1/29/2024

Grade

Priority Violation
0

Inspection Status
Completed

Comments/Details

Visit per owners request. Owner would like to install a dish washer in the kitchen under the three compartment sink. It is a single rack stationary dishwasher.
The water heater used .63 gallons per cycle and runs a 2 min cycle. This is a high temperature dishwasher that has an internal booster. Please follow up on the items below:
1). The flex line of the dishwasher will need to transition into a rigid drain line. Mount along the wall and lead to the floor sink, maintain gravity flow where possible and a 1 inch air gap.
It is okay to keep some hose slack so you can pull the dishwasher out when you need it.
2). Please install a splash guard on the side of the mop sink so if you spill water it will not run between the dishwasher and the mop sink curb.
3). Remove all laser film from the unit.
4). If it is a high temperature dishwasher (could not find the exact model on line Fagor COP-504W B DD- Did not find the model B DD, the first part only shows it is a high temperature) then provide some test strips that change color when they reach 160 degrees in temperature.
For the ice machine on the soda fountain:
5). Please install a gasket under the unit.
6). Please install a rigid drain line and lead to the floor sink with an air gap at the sink.

Please provide hot water per specifications on front of dishwasher. Water heater installed is 55 Gallon.

No plan submittal will be required for the installation.
No County legal action will result from this inspection.
Printed on site.

"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.