Inspection Report

Business Name
Caribbean Palm Restaurant & Bar

Business Address
2515 N SCOTTSDALE RD SCOTTSDALE AZ 85257

Permit Number
FD-75955

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
3/8/2024

Grade
Not Participating

Priority Violation
1

Inspection Status
Completed

Violations

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

Core-4-602.12, C: Cooking and Baking Equipment. 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/4574/AMC-Toolbox---Food-Contact-Surfaces.>>Observed cooking equipment at the grill line encrusted with organic matter. Food contact surfaces shall be cleaned to sight and touch>>Clean cooking equipment thoroughly.>>Correct prior to routine inspection

Correct By: Correct Prior To Next Routine Inspection

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 Jerk Chicken sitting on grill with a temperature of 83F.>>Food that is intended to be cooled shall be cooled 135F-70F within 2 hours, then 70F-41F within 4 hours.>>Person In Charge rapidly re-cooled Jerk Chicken in the walk in cooler.>>Corrected at the time of the inspection. 2nd repeat violation

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

Violation #: 37

Description: Food Properly Labeled; Original Container

Comments:

Core-3-302.12, C: Food Storage Containers Identified with Common Name of Food>>Observed at the entrance prep table condiments bottles not labeled with the food product mustard and coconut milk.>>Food that are not in the original container shall be labeled with the common name of the food product.>>Label containers with the common name of food product.>>Correct prior to next routine inspection

Correct By: Correct Prior To Next Routine Inspection

Violation #: 45

Description: Single-Use/Single-Service Articles; Properly Stored, Used

Comments:

Core-4-903.11(A) and (C), C: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing; Single-Use/Single-Service Items>>Observed single service containers above prep table across from grill line exposed to dust from the vent.>>Single service articles shall be stored in a manner to protect it splash, dust and other forms of contamination. >>Invert single service containers.>>Correct prior to routine inspection

Correct By: Correct Prior To Next Routine Inspection

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

Core-6-201.13, C: Floor and Wall Junctures, Coved, and Enclosed or Sealed.>>Observed cove base molding separating from the wall next to the grill line.>>Facility shall be maintained in good condition to allow for proper cleaning.>>Repair cove base molding.>>Correct prior to next routine inspection.

Core-6-501.114, C: Maintaining Premises, Unnecessary Items and Litter>>Observed throughout the facility unused cooking equipment in piles on the facility floor.>>Facility shall be maintained free of unnecessary items and liter to allow for the proper cleaning of the facility.>>Remove unused item from facility.>>Correct prior to next routine inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions>>Observed the facility with soil accumulation underneath the grill, reach in cooler units and the freezer next to grill line.>>Facility shall be cleaned with a frequency that prevents the accumulation of soil and debris.>>Clean facility>>Correct prior to next routine inspection

Comments/Details

This establishment is not participating in the award program at this time and had 1 Priority, 0 Priority Foundation violations on this inspection.

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.

Per PIC the facility is planning to remodel the kitchen. PIC was informed to contact Plan Review before remodel is too occur.

No County legal action will result from this inspection.

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.

Award: Not Participating,Food Manager Licenses: 1,Review Complete: CHECKED,Review Notes: DC - AC - Legal comment,Signer: Lesford Mckenzie

"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.