Inspection Report

Business Name
Tap That Downtown

Business Address
909 N 5TH ST PHOENIX AZ 85004

Permit Number
FD-79392

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
1/30/2025

Grade
Not Participating

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: At time of inspection no Certified Food Protection Manager is present. During open hours of operation a Manager with a Certified Food Protection Manager certificate is needed Corrective Action: Correct prior to next routine 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 multiple tcs food items throughout the establishment expired after 7 days open. Cooked beef inside main walk in from 1/21; today is 1/30; expired on 1/26; also observed two door upright refrigerator by back door with open container of Mozzarella Cheese from 1/20; expired on 1/26; today is 1/30; also observed open Marinara sauce from 1/4; expired on 1/10; today is 1/30; also container cooked cut beef from 1/21 expired on 1/27; today is 1/30. Notified employee; employee discarded all expired foods. Notified Person In Charge (PIC). =========A food shall be discarded if: It exceeds the 7 days at 41ᵒF. Corrective Action: Corrected at time of inspection.

Violation #: 48

Description: Warewashing Facilities, Installed, Maintained, Used, Test Strips

Comments:

4-302.14 - Priority Foundation: Sanitizing Solutions, Testing Devices. 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. Addl Notes: Establishment is using Quat ammonia at three compartment sink. At time of inspection Quat test strips are water damaged with black organic matter on all sides of test strips. Notified employee. Notified Person In Charge (PIC). PIC will order new test strips. =======Proper test kit is not present to measure chemical sanitizer concentration for the sanitizer that is being used. Corrective Action: Corrected at time of inspection.

Violation #: 49

Description: Non-Food-Contact Surfaces Clean

Comments:

4-602.13 - Core: Nonfood Contact Surfaces Addl Notes: Observed heavy black organic matter and grease on back of main flat top unit and sides of fryers and flat top. Establishment was educated previously on areas to clean on previous inspection. ======Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Violation #: 56

Description: Adequate Ventilation and Lighting; Designated Areas Used

Comments:

6-303.11 - Core: Intensity-Lighting Addl Notes: Observed three out of four missing light bulbs inside main hood system. Please ensure all light bulbs are shatter proof or shatter proof protected. ====At least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Corrective Action: Correct prior to next routine inspection.

Comments/Details

Predefined Comment: No County legal action will result from this inspection.
Reviewed and discussed: chemical storage procedures.
Recommend: repairing/replacing main oven.
Recommend: repairing low two door refrigerator.

"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.