Inspection Report

Business Name
Clearwater

Business Address
2811 E AGRITOPIA LOOP GILBERT AZ 85296

Permit Number
FD-90906

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
5/14/2024

Grade
C

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 8

Repeat Violation

Description: Hands Clean and Properly Washed

Comments:

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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. >>> Observed the dishwashing employee handling soiled dishes while rinsing and placing on racks. The employee then started to remove clean dishes from recently washed racks from the dish machine. Inspector notified person in charge (PIC); PIC will instruct employee to wash hands and rewash dishes. Discussed the importance of washing hands after contamination and prior to handling clean utensils, food etc. in order to prevent the transfer of pathogens. PIC will retrain employees on proper handwashing and when to wash. The hands are particularly important in transmitting foodborne pathogens. Food employees with dirty hands and/or fingernails may contaminate the food being prepared. Therefore, any activity which may contaminate the hands must be followed by thorough handwashing in accordance with the procedures outlined in the Food Code.

Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

Priority Foundation-5-205.11, Pf: 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. >>> Observed the waste line of the handwashing sink in-between the prep area and 3-compartment sink to be disconnected. The handwashing sink cannot be used due to the broken pipe. According to PIC, maintenance is aware of the repair that is needed and a work order was placed. Facilities must be maintained in a condition that promotes handwashing. Handwashing sinks must be maintained so accessible at all times, not used for other purposes than hand washing and be maintained in good repair. Please repair the handwashing sink prior to re-inspection in 10 days.

Correct By: Correct Prior To Reinspection

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold 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/4576/AMC-Toolbox---Cold-Holding. >>> Observed sliced turkey and ham, various cheeses, various cut leafy greens, sliced and diced tomatoes, house-made pico, cooked spaghetti and penne, and cooked shrimp cold holding in the cook-line prep refrigerator with internal temperatures of 45-50F, probe thermometer, verified by PIC. According to PIC, the prep cooler was stocked less than 3 hours prior to inspection. PIC placed the TCS foods into the walk-in cooler to rapidly cool to 41F or less. Discussed the importance of maintaining cold food at 41F or less to limit pathogen growth and avoid causing foodborne illness. PIC will work with employees to routinely monitor the cold temperatures of TCS foods. See violation #31.

Correct By: Corrected At Time Of Inspection

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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/4617/AMC-Toolbox---Cooling. >>> Observed the cook-line prep cooler with an ambient air temperature of 48.3F, min/max thermometer, verified by PIC. The TCS food in the unit had an internal temperature of 45-50F, see violation #20. PIC will not use the prep cooler to store TCS food until the unit is maintaining 41F or less. Temporarily, an ice slurry may be used during meal times; PIC will monitor the temperature of TCS food. Equipment for cooling and cold holding TCS food must be sufficient in number and capacity to provide proper food temperatures (41F or below). Re-inspection 10 days.

Correct By: Correct Prior To Reinspection

Violation #: 51

Repeat Violation

Description: Plumbing Installed; Proper Backflow Devices

Comments:

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained >>>Observed the funnel drain assembly from the RPZ at the RO system and the steam oven to be made of flexible tubing and below the flood room level of the floor sinks. Please provide rigid drain lines with a minimum 1" air gap above the floor sink.

Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Comments/Details

This establishment received a(n) C Grade and had 2 Priority and 2 Priority Foundation violations on this inspection.

A pattern of non-compliance for Priority violation #6, Priority Violation - 2-301.14, P: When to Wash has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action.
Emailed to the person in charge: "Pattern of non-compliance".

Calibrated thermometer.

Discussed employee beverage storage and grill marking raw proteins.

No County legal action will result from this inspection.
The inspection report was emailed and confirmed during the inspection.

Re-inspection 10 days for violations #8, 31.

On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.
If you are unsure whether your email address is accurate, you may:
• Contact your inspector using the phone number or email on your last inspection report to review, or
• Contact the Department using the email addresses below,
o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)
o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)
o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)
o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)
If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website
https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.

Award: C,Signer: Bryan Fowler

"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.