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
Food Routine Inspection
Inspection Date
5/7/2025
Grade
Not Participating
Priority Violation
3
Inspection Status
Re-inspection required

Violations

Violation #: 1

Description: Person in Charge Present, Demonstrates Knowledge, and Performs Duties

Comments:

2-102.11(A-B) and (C)(1), (4)-(16) - Priority Foundation: Demonstration; Demonstration of Knowledge Addl Notes: The person in charge was not able to answer questions regarding employee illness and foodborne illness risk factor violations were observed at the time of the inspection. Corrective Action: Corrected at time of inspection.

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: Correct prior to re-inspection.

Violation #: 10

Repeat Violation

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. 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/4573/AMC-Toolbox: Handwashing. Addl Notes: Observed the front handwashing sink completely blocked by a wire rack and several drink mixer containers. Items were moved at the time of inspection. Access must be kept to handwashing sinks at all times. Third repeated violation. Corrective Action: Corrected at time of inspection.

Violation #: 11

Description: Food Obtained from Approved Source

Comments:

PRIORITY VIOLATION-3-201.11 (A-B) - Priority: Compliance with Food Law; Approved Source. 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/4619/AMC-Toolbox---Approved-Source.

Addl Notes: Observed a cooked pork and cooked vegetables in a back cooler and on the menu. Per operator, they were made at their home. All food storage and preparation must occur in the permitted kitchen. Items were embargoed. See attached Embargo form. Corrective Action: Corrected at time of inspection.

Violation #: 21

Description: Proper Hot Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(1) - Priority: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding.

Addl Notes: Observed butter at 108 Deg F. and pork at 120 Deg. F. in hot holding unit. Per operator it had been in the unit since the morning. Items were embargoed. See attached embargo form. Corrective Action: Corrected at time of inspection.

Violation #: 28

Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored

Comments:

PRIORITY VIOLATION-7-204.12 - Priority: Chemicals for Washing, Treatment, Storage and Processing Fruits and Vegetables, Criteria

Addl Notes: Observed a chemical cleaner spray bottle stored on a shelf next to bags of food. Keep all chemicals stored away from food and/or food contact surfaces. The cleaner was moved to another location at the time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 36

Description: Thermometers Provided and Accurate

Comments:

4-302.12 - Priority Foundation: Food Temperature Measuring Devices Addl Notes: No probing thermometer present at the time of inspection. Provide prior to the Re-Inspection. Corrective Action: Correct prior to re-inspection.

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 will need to be upgraded to an E&D, Class 4 permit to continue selling these products.

A Re-Inspection will occur on 5/15/2025.
Report was emailed. Predefined Comment: Any substance(s) added to food must be GRAS (Generally Recognized as Safe) and/or used consistent with all legal requirements. The permit holder is responsible for ensuring that their menu items comply. Education was provided on the addition of food additives and dietary supplements during the inspection. For additional information, please refer to the ADHS Kava and Other Dietary Supplement Products Letter at https://www.azdhs.gov/preparedness/epidemiology-disease-control/food-safety-environmental-services/index.php.

"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.