Inspection Report

Business Name
Carioca Shell

Business Address
34951 N LAKE PLEASANT PKWY PEORIA AZ 85383

Permit Number
FD-87283

Permit Type
Food Establishment - Retail Food

Inspection Purpose
Food Review Inspection

Inspection Date
12/7/2023

Grade

Priority Violation
0

Inspection Status
Completed

Comments/Details

Equipment Inspection - Retail Food Class 2
This inspection was conducted with the on site manager.
A PDF copy of this inspection report was emailed to Howard M. and Theresa B. at the time of this inspection.
County legal action may result from this inspection.

Complete the following prior to final permit approval;
1. Provide a certified, drinking water safe, RPZ backflow prevention device for the water supply line to the RO system. All piping and fittings on the downstream side of this device must be plastic or stainless steel, no copper or brass. There is still one brass fitting the front portion of the RO system that needs to be replaced with plastic or stainless steel. A picture of the brass fitting on the front of the system was provided with this report.
2. There is a flexible, waste drain line from the RO system that extends into the P-trap of the floor sink where the brine water drains. Provide a hard pipe drain line such at PVC that drains indirectly to the floor sink with a minimum 1 in. air-gap between the end of the pipe and the flood rim of the floor sink. There is also water leaking into the cabinet where the RO System is installed that must be repaired.
3. Provide a certified, stainless steel, RPZ backflow prevention device for the water line feeding the ICEE machines that are equipped with carbonators. All piping and fittings on the downstream side of this device must be plastic or stainless steel, no copper or brass.

Award: Not Participating,Food Manager Licenses: 0,Review Complete: CHECKED,Review Notes: QA ML,Signer: 0

"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.