Inspection Report

Business Name
Premium Matcha Cafe Maiko

Business Address
920 E UNIVERSITY DR TEMPE AZ 85288

Permit Number
FD-87874

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
11/15/2024

Grade
Not Participating

Priority Violation
2

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: Person in charge indicated there was no Certified Food Protection Manager onsite at time of inspection. Establishment was open and operating. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Violation #: 28

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

Comments:

PRIORITY VIOLATION-7-204.11 - Priority: Sanitizers, Criteria-Chemicals

Addl Notes: Observed whisk in sanitizer compartment; sanitizer compartment had chlorine sanitizer with measured concentration of 200+ ppm chlorine. Also observed wiping bucket with measured 200+ ppm chlorine. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. Employee diluted both to 100 ppm chlorine at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 29

Description: Compliance with Variance, Specialized Process, Reduced Oxygen Packaging Criteria or HACCP plan

Comments:

PRIORITY VIOLATION-8-103.12 (A) - Priority: Conformance with Approved Procedures; Compliance with HACCP Plan. 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/3978/Food-Variances.

Addl Notes: Observed ube dairy ice cream base with an internal temperature of 50*F in the refrigerator. Employee indicated they made the frozen dairy ice cream base 2 hours before inspection. Employee indicated they did not pasteurize (or heat) the dairy ice cream base (or any frozen dairy ice cream bases in the establishment) and they do not document pasteurizing temperatures, cooling temperatures, and they were unaware of any HACCP variance logs being used in the establishment. Person in charge indicated they have not been following their approved HACCP/variance procedures (i.e. they do not pasteurize/heat their base or fill out/retain any logs) and have been trying to develop and acquire a custom approved premade pasteurized dairy ice cream base due to the current HACCP/variance procedures not being feasible. Person in charge was informed according to the Arizona Administrative Code all frozen dairy desserts mix, except for flavoring agents used in frozen dairy desserts, shall be pasteurized. The establishment has an approved HACCP/variance procedure for frozen dairy desserts. The establishment must follow their approved HACCP/variance procedure for preparing pasteurized frozen dairy desserts and retain the documents listed in the HACCP/variance approval for 180 days. Person in charge began the process of pasteurizing the observed ube dairy ice cream base according to their procedures at time of inspection and started a log. Discussed purchasing an approved pasteurized premade dairy base in the meantime until they can develop and acquire a custom approved frozen dairy base. Corrective Action: Corrected at time of inspection.

8-103.12 (B) - Priority Foundation: Conformance with Approved Procedures; HACCP records. 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/3978/Food-Variances. Addl Notes: Observed ube dairy ice cream base with an internal temperature of 50*F in the refrigerator. Employee indicated they made the frozen dairy ice cream base 2 hours before inspection. Employee indicated they did not pasteurize (or heat) the dairy ice cream base (or any frozen dairy ice cream bases in the establishment) and they do not document pasteurizing temperatures, cooling temperatures, and they were unaware of any HACCP variance logs being used in the establishment. Person in charge indicated they have not been following their approved HACCP/variance procedures (i.e. they do not pasteurize/heat their base or fill out/retain any logs) and have been trying to develop and acquire a custom approved premade pasteurized dairy ice cream base due to the current HACCP/variance procedures not being feasible. Person in charge was informed according to the Arizona Administrative Code all frozen dairy desserts mix, except for flavoring agents used in frozen dairy desserts, shall be pasteurized. The establishment has an approved HACCP/variance procedure for frozen dairy desserts. The establishment must follow their approved HACCP/variance procedure for preparing pasteurized frozen dairy desserts and retain the documents listed in the HACCP/variance approval for 180 days. Establishment must start following their approved procedures and retaining their logs listed in their HACCP/variance. The HACCP/variance procedures were reviewed with the person in charge at time of inspection. Corrective Action: Correct prior to re-inspection on 11/25/24.

Comments/Details

No County legal action will result from this inspection.

"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.