Inspection Report

Business Name
Tea Fresho
Business Address
2473 S HIGLEY RD GILBERT AZ 85295
Permit Number
FD-82858
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Re-Inspection
Inspection Date
5/15/2025
Grade
R
Priority Violation
0
Inspection Status
Re-Inspection Completed

Violations

Violation #: 2

Repeat Violation

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: The person in charge was not able to provide a Food Service Manager Certification (CFSM). A person in charge with a valid CFSM must be present at all hours of the operation. Repeated violation. Corrective Action: Provide proof of signing up for a CFSM class with-in 10 days. Repeat violation.

Violation #: 36

Description: Thermometers Provided and Accurate

Comments:

4-302.12 - Priority Foundation: Food Temperature Measuring Devices Addl Notes: No accurate probing thermometer present at the time of inspection. The operator provided a probing thermometer that was over 20 Deg. F. off being accurate when calibrated in ice water. The unit could not be re-calibrated. Provide a receipt of purchase of a probing thermometer capable of measuring temperatures from at least freezing to 165 Deg. F. with-in 10 Days. Corrective Action: Correct prior to re-inspection. Repeat violation.

Comments/Details


Predefined Comment: No County legal action will result from this inspection.
This establishment is currently classified as an Eating and Drinking, Class 2 permit which is approved for selling drinks. The establishment is currently selling bbq pork, grilled chicken, carne asada, pork rolls, and a runny egg which is beyond the scope of an E&D, Class 2 permit. The permit is being upgraded to an E&D, Class 4.

"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.