Inspection Report

Business Name
Jamba Juice

Business Address
13425 W MCDOWELL RD GOODYEAR AZ 85395

Permit Number
FD-91276

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Review Inspection

Inspection Date
12/12/2023

Grade

Priority Violation
0

Inspection Status
Completed

Comments/Details

Pre-final walk through with the superintendent. The following items were discussed.
1). The floor under the front counter is not finished out and is concrete with a straight tile drop off transition. In addition there is no coved base on the toe kick mounted at the front of the counter. You can or finish out the floor and install coved base along the inside of the front toe kick or mount a toe kick along the counter at the kitchen side and finish it out with rubber coved base. If you do that then also finish out that small piece of FRP under the counter where there is no base tile is installed.
2). The base tile under the front counter is top set and is not creating a cove. You will need to cut the tile and drop the base tile down or find a other way to provide a true cove.
3). Counter top of the front counter will be caulked in.
4). Drive through window will be made self closing.
5). Please silicone all counter mounted splash guards at the counter junctures, where open on the in and outside.
6). Counter joints with the wall will need to be touched up and flush with the back splash.
7). Drain lines of the sinks will need to line up with the openings in the drain grates to avoid over splash.
8). Two tiles will be replaced on the east wall.
9). Graphics will be installed on the east wall, if that leaves a gap vertically between the wall and the schluter of the tile part then caulk.
10). Silicone the cold well at the splash guard edges.
11). Install a dual check valve upstream of the beverage machine.
12). Where the base tile is open at the wall juncture, including along the front of the walk-in, please fill in and finish out.
13). Caulk the gap between the pony wall to the side of the mop sink and the walk-in.
14). The veggie wash dispenser over the prep sink will require an air gap just like the eco lab dispenser.
15). Door will be installed for the washer dryer cove.
16). Micro switch will be installed for fly fan at the back door.
17). All walk-in ceiling penetrations will need to be sealed up. Fill sprinkler penetrations in with foam.
18). Ice machine will be plumbed in.
19). Please replace any ceiling tiles that are not washable.

At time of final please make sure all equipment is in place and all refrigeration equipment is holding at proper temperatures.
No County legal action will result from this inspection.
E-mailed report to superintendent.
No County le

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.