Inspection Report
Tempe Eats
85 E SOUTHERN AVE TEMPE AZ 85282
FD-88484
Food Establishment - Eating & Drinking
Food Review Inspection
1/31/2024
0
Completed
Comments/Details
Establishment is approved to stock and train, but not to serve the public or host events. Do not prep produce until 2-compartment prep sink is completely installed (no fresh produce observed on site).
Correct the following items prior to Final Approval:
1) Provide an RPZ at the water connection point of the glass rinsers of the draft beer station. Ensure backflow is accessible for testing and has a drain line from the vent run to a floor sink with a 1” air gap.
2) Certify all testable backflow devices and provide reports.
3) Finish installing all sinks and equipment not yet installed. Observed several water lines (stub-outs) with no equipment connected.
4) Switch water lines on rightmost sink in women’s restroom so that hot is on the left, cold on the right.
5) Provide a support to sprayer at 3-compartment sink, and tighten hook to hold sprayer when not in use.
6) All drainpipes from work sinks, ice bins, ice machines, soda guns’ holders, drip trays, dish washer, 3-comp sink, prep sink, dump sinks, etc. must be rigid and indirectly discharge to the nearest floor sink with minimum 1” air gap from the finished grade.
7) Hand sinks must have soap and paper towels. Most sinks had soap and paper towel, but some were missing one or both.
8) Ensure all refrigeration is turned on, including all small refrigeration, and holds at 41*F or less for Final.
9) Provide a washable ceiling in liquor storage rooms.
10) Caulk and seal all gaps, cracks and penetrations that has the thickness of a business card. Namely under counters.
11) Foam all soda/beer chases. Trim foam flat once dry and cover with caulk or silicone.
12) Exterior doors must have door sweep and weather stripping.
13) Replace all missing or burnt-out lights (walk-ins, hoods).
14) Obtain all city finals approvals and backflow reports.
15) Ensure dish machines are functional during inspection and provided with all chemicals. Chlorine must reach 50-100ppm in low temp machines. High temp machines must reach 160*F at final rinse. Provide appropriate test strips or temperature measuring devices.
No County legal action will result from this inspection.
Report emailed.
"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.
| 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.