Better Buzz Coffee Roasters

No County legal action will result from this inspection.No violations noted at time of inspection. Discussed testing of fruit and vegetable wash and restrictions on pesticide use with person in charge.

Predefined Comment: No County legal action will result from this inspection.

Predefined Comment: No County legal action will result from this inspection.Discussed obtaining backflow device testing certification on an annual basis. Discussed time as a control written policy and procedures. Discussed veggie wash and appropriate test strips.

Predefined Comment: No County legal action will result from this inspection.

This establishment received a(n) A Grade and had 0 Priority, 0 Priority Foundation violations on this inspection.Note:Establishment utilizes a 24 hour coffee cold brewing process at ambient temperature. Discussed cold brew coffee as a TCS item to be brewed at TCS cold holding temperature of 41F or below or obtaining independent lab analysis to demonstrate this brewing process is a TCS exempt food. Provided the person in charge with cold brewing guidance document. No County legal action will result from this inspection.Inspection report delivered via email.Award: A,Food Manager Licenses: 1,Signer: Ryan Woodbum

Construction inspection report conducted with Inspection report emailed to All items have been corrected at time of inspectionNo County legal action will result from this inspection

Final Construction inspection conducted with site superintendent, Karl. Construction completed and approved. Inspection rights and inspection report was emailed to KarlAddress the following items prior to the next inspection:1. Provide test certifications for the reduced pressure zone backflow preventers2. Seal all cracks, crevices and penetrations3. Replace the ASSE 1055B backflow preventer located at the food prep sink chemical dispenserThis establishment/operation has demonstrated sufficient compliance to proceed with the issuance of the permit. To complete the permitting process, issuance of this permit, and begin operation, the applicant must first submit payment of the annual operating permit fee to the Department’s Administrative Services. Fees paid up to this inspection approval do not include the annual operating permit fee. PAYMENT with a credit/debit card can be made via phone at 602-506-6824, Option 2. Per MCEHC Chapter I, Regs 4 & 5, no person shall conduct an operation or operate an establishment for which a permit is required without holding the necessary and valid permit to do so. Payment with a credit/debit card can be made on-line via select “Pay a Fee” at esd.maricopa.gov. Please note that if you select payment via online, the annual operating permit fee invoice may take up to 7 business days to post online. Also, checks and money orders are accepted via US Mail. If you select payment via US Mail, for further instructions please refer to the printed invoice. No operating permit is valid, until the permit fee is received by the Department. It is the responsibility of the permit holder/owner to notify MCESD if there are contact/ billing address changes.No County legal action will result from this inspection.

Equipment inspection conducted with Site Superintendent, Karl. At the time of this inspection, this project was about 60% complete. Inspection rights and inspection report was emailed to KarlAddress the following items prior to the final inspection:1. Provide separate water line for chemical dispenser at the mopsink2. Provide ASSE 1013 reduced pressure zone backflow preventer for the following items: Kabucha, pitcher and glass rinsers, reverse osmosis 3. Provide ASSE 1022 dual check valve for the espresso and coffee makers4. Provide 1 inch air gaps for the following equipment: a. Condensate drip pan/drain line for refrigerated and freezer walk-in units.b. Ice machines, ice bin/jockey box.c. Running water dipper well.d. Sinks used for food preparation.e. beverage systems.f. 3-compartment sink/ware washing sinks.g. Glass rinsers, drink/bar rails, drip trays.h. Dump/rinse sinksPlease continue with construction according to plans, stipulation letter, and inspections. 5. Seal all cracks, crevices and penetrations6. Provide hot and cold water to all sinks7. All cold hold equipment to hold 41^F or below 8. Seal all unexposed wood with semi-gloss or higherPlease call (602) 402-3147 for a final inspection at 100% completion of project or if an additional onsite walk-through is needed. Please also ensure you have read your Responsibilities to Qualify for a Permit document and are in compliance with all requirements before final inspection. A certified food manager is required at time of approval. If not already obtained, please obtain your certified food manager certificate from an ANSI approved testing company. All other food handlers must obtain ANSI approved food handler certificates. No county legal action will result from the inspection.

Plumbing inspection conducted with site superintendent, Bob. At the time of this inspection, this project was about 20% complete. Inspection rights and inspection report was emailed to BobAddress the following items:1. Provide backflow protection for the following:ASSE 1013 reduced pressure zone backflow preventer for the reverse osmosis system,pitcher rinsers, glass rinsers,(no copper downstream, test certifications required at time of final inspection)ASSE 1022 dual check valve for the coffee brewers, espresso machines.2. Provide an additional water line, with an angle-stop or ball valve, at the mop sink/ utility area to supply chemical dispensers. Do not use the mop sink faucet. Y- Valves and downstream shut-off devices are not permitted on sink faucets or chemical dispensers3. Supplying tempered water (100? to 110?F) at tempered hand wash sinks, 110?F at other hand wash sinks and all other sinks within 45 seconds4. Supply inlets must be connected with an approved indirect minimum 1-inch air gap or approvedbackflow prevention. Rigid waste drain lines must be indirectly connected to the sewer through afloor sink for the following. (FC §5-202.13, FC §5-402.11):a. Condensate drip pan/drain line for refrigerated and freezer walk-in units.b. Ice machines, ice bin/jockey box.c. Running water dipper well.d. Sinks used for food preparation.e. beverage systems.f. 3-compartment sink/ware washing sinks.g. Glass rinsers, drink/bar rails, drip trays.h. Dump/rinse sinks.5. Ensure all floor sinks are readily accessible for cleaning and routine maintenancePlease continue with construction according to plans, stipulation letter, and inspections. Please call (602) 402-3147 or the inspection request line 602-506-6824 for an equipment/construction inspection between 50 - 75% completion of project or if an additional onsite walk-through is needed. No county legal action will result from the inspection.