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Environmental Home Environmental Home
  CRAVE CAFE & LOUNGE - 505 S MILL AVE - Permit ID: SG73009

Violations ID links to information about violations. Total Records Retrieved [11]
Violation IDViolation DescriptionViolation CommentsCorrect By
2A COOKED POTENTIALLY HAZARDOUS FOODS NOT HELD AT 135°F OR ABOVE.GYROS MEAT AND CHICKEN ON ROTISSERIES HAD TEMPERATURES OF 88*F MEASURED. RE-HEATED TO 165*F AT TIME OF INSPECTION. CORRECTED AT TIME OF INSPECTION
27A PLUMBING NOT INSTALLED IN ACCORDANCE WITH LAW.NO SANITARY TOILET SEAT ON TOILET IN MEN'S REST ROOM. INSTALL SANITARY TOILET SEAT (WITH OPENING AT THE END).AT ONCE
W17 Dishwashing facilities not adequate for the type of food service provided.NO 3 COMPARTMENT SINK IN ESTABLISHMENT. ESTABLISHMENT HAS DISHWASHER IN SMALL KITCHEN ONLY. INSTALL NSF APPROVED INDIRECTLY PLUMBED 3 COMPARTMENT SINK. ESTABLISHMENT MAY TRY TO OBTAIN A VARIANCE.AT ONCE
L1 Materials for indoor floor, wall, and ceiling surfaces of smooth, durable, nonabsorbent and/or easy cleanable and/or not constructed of proper materials.FISSURED CEILING TILE IN KITCHEN. INSTALL SMOOTH, WASHABLE CEILING TILE.AT ONCE
L2 Physical facilities not maintained in good repair.SMALL HOLE IN CEILING OF WOMEN'S REST ROOM. REPAIR HOLE.AT ONCE
L16 Minimum or one required service sink with floor drain not provided.NO FOOD PREP SINK IN ESTABLISHMENT THAT PREPARES PRODUCE. INSTALL NSF APPROVED, INDIRECTLY PLUMBED FOOD PREP SINK. MINIMUM RECOMMENDED SIZE IS 15 INCHES X 15 INCHES X 15 INCHES.AT ONCE
27E HANDWASHING FACILITIES NOT LOCATED TO ALLOW CONVENIENT USE BY EMPLOYEES AND/OR IMMEDIATELY ADJACENT TO TOILET ROOMS.THERE ARE DOORS IN BETWEEN THE HAND SINK IN THE KITCHEN AND THE BAR SERVICE AREA. HAND SINKS MUST BE WITHIN 25 FEET OF ALL WORK AREAS/STATIONS AND DIRECTLY ACCESSIBLE. INSTALL HAND SINK AT BAR.AT ONCE
L3 Physical facility is not cleaned as frequent as necessary and/or not cleaned during periods when the least amount of food is exposed.ACCUMULATION OF DEBRIS NOTED UNDERNEATH AND BEHIND EQUIPMENT. THOROUGHLY CLEAN BAR AND KITCHEN, ESPECIALLY BEHIND AND UNDERNEATH EQUIPMENT.AT ONCE
V7 Rooms/equipment do not have sufficient ventilation to eliminate odors, grease residues, excessive heat, condensation, vapors, obnoxious odors, smoke and fumes.NO EXHAUST FANS IN REST ROOMS. PROVIDE ADEQUATE EXHAUST IN REST ROOMS.AT ONCE
L17 Toilet room opening into the food establishment not completely enclosed and/or equipped with a tightly fitting self closing door.REST ROOM DOORS ARE NOT SELF CLOSING. INSTALL CLOSERS ON REST ROOM DOORS.AT ONCE
P15 Water treatment device and/or backflow preventer not inspected as specified by the manufacturers specifications.UNABLE TO VERIFY THAT REDUCED PRESSURE BACKFLOW ASSEMBLY ON WATER SUPPLY LINE TO CARBONATED BEVERAGE SYSTEM HAS BEEN TESTED AND APPROVED WITHIN THE LAST YEAR. PROVIDE WRITTEN CERTIFICATION FOR BACKFLOW PREVENTER.AT ONCE
Environmental Services Department Recommendations
A plumbing system shall be: Made of approved materials, from safe materials and designed, constructed and installed according to law.
A handwash facility shall be located to allow convenient use by employees in food preparation, dispensing and ware washing areas and immediately adjacent to toilet rooms.
The internal temperature of potentially hazardous foods requiring hot storage shall be 135° F or above, except during necessary periods of preparation.
Hot, potentially hazardous food to be transported shall be held at a temperature of 135° F or above.
To control the growth of infectious and toxigenic microorganisms which cause food borne illness:
1. Immediately remove all potentially hazardous hot foods not being maintained at 135° F or above and rapidly heat to an internal temperature of 165°F before returning to the hot food holding unit.
2. Adjust/repair the hot food holding unit so that proper hot food holding temperatures can be maintained.
3. Frequently monitor food temperatures at the hot food holding case for proper holding temperatures by using an accurate metal-stem food thermometer.
Potentially hazardous food means:
1. Any food that consists in whole or in part of milk or milk products, eggs, meat, poultry, fish, shellfish or edible crustaceans, and cooked vegetables.
2. Any food that contains other ingredients, including synthetic ingredients, and which is in a form capable of supporting rapid and progressive growth of infectious or toxigenic microorganisms.
The term does not include: foods that have a pH level of 4.6 or below or a water activity value of 0.85 or less under standard conditions, food products in hermetically sealed containers processed to prevent spoilage.
Inspector's Additional Notes
YOU ARE HEREBY NOTIFIED THAT YOU ARE OPERATING THIS ESTABLISHMENT IN VIOLATION OF THE MARICOPA COUNTY ENVIRONMENTAL HEALTH CODE.
PER CHAPTER 1, REGULATION 4(A) “NO PERSON SHALL CONDUCT AN OPERATION OR AN ESTABLISHMENT FOR WHICH A PERMIT IS REQUIRED WITHOUT HOLDING THE NECESSARY AND VALID PERMIT TO DO SO,
OR OTHERWISE THAN IN COMPLIANCE WITH THE RULES AND REGULATIONS IN THIS ENVIRONMENTAL HEALTH CODE
PER CHAPTER 1, REGULATION 4(B) “PERMIT APPLICATION SHALL BE MADE ON FORMS PROVIDED BY THE DEPARTMENT AND SHALL BE COMPLETED IN ALL PERTINENT DETAILS.” A CEASE AND DESIST ORDER WILL BE REQUESTED.
THIS ESTABLISHMENT HAS MET THE REQUIREMENTS TO SIGN A STIPULATION AGREEMENT.


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