Main Squeeze Juice Co.

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Visit made to site. Signage on door states that site is permanently closed.Call placed to phone number on door. Per automated message from wireless company, phone call could not be completed.

Predefined Comment: No County legal action will result from this inspection.Predefined Comment: Any substance(s) added to food must be GRAS (Generally Recognized as Safe) and/or used consistent with all legal requirements. The permit holder is responsible for ensuring that their menu items comply. Education was provided on the addition of food additives and dietary supplements during the inspection. For additional information, please refer to the ADHS Kava and Other Dietary Supplement Products Letter at https://www.azdhs.gov/preparedness/epidemiology-disease-control/food-safety-environmental-services/index.php.______Reviewed facility's procedures and protocols for:--Proper Date Marking and Disposition (i.e. - pico de gallo, beans, vegan cheese); --Sanitizing Solutions, Testing Devices (i.e. - expiration dates)______Provided following MCESD handout(s) via email:--Date Marking

Predefined Comment: No County legal action will result from this inspection.Reviewed facility's procedures and protocols for:--Date Marking (i.e. - pico de gallo)Provided following MCESD handout(s) via email:--Date Marking

This establishment received a(n) A Grade and had 0 Priority, 0 Priority Foundation violations on this inspection.Reviewed facility's procedures and protocols for:--Sponges Use LimitationProvided following MCESD handout(s) via email:--MCEHC changes (i.e.-Certified Food Protection Manager must be present during all hours of operation)--Grade Card Guidance--Reasons for Permit Suspension--New Owners Packet"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 websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181."No County legal action will result from this inspection.Emailed inspection report.Award: A,Signer: Tanya Williams

Final construction inspection. Construction complete and approved.Operator juices fruits and vegetables and bottles the juices. After bottling the juices are immediately refrigerated and have a 7 day (Day of production + Six days) Shelf life. This establishment/operation has been evaluated and qualifies for the issuance of the permit. To complete the permitting process, meaning 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. Note that fees paid up to this inspection approval did not include the annual operating permit fee. PAYMENT with a credit/debit card can be made via phone at 602-506-6824, Option 2. 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. Checks and money orders are also accepted via US Mail. If you select payment via US Mail. For further instructions on mail in payments please refer to the printed invoice.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. No operating permit is valid, until the permit fee is received by the Department. It is also the responsibility of the permit holder/owner to notify MCESD if there are contact/ billing address changes.E-mail set for electronic communication.Owners are certified food managers. No County legal action will result from this inspection.E-mailed inspection report.

Pre-final walk through. Construction is 98% completion. The following items will be completed in the next two weeks:1). Electric water heater will be installed in addition to the 50 gallon tank water heater.2). The food prep sink will be switched out.3). The dual check valve on the tea brewer will be switched for a model that meets plumbing standard ASSE 1022. Dual check with vent.4). The walk-in unit will be flashed off at the side walls.Store has hot water and all refrigeration equipment is in and holding at proper temperatures.Store is okay to stock and train after City TCO.Final inspection will be conducted the day or close to the day of opening for the public.No County legal action will result form this inspection.E-mailed inspection report.Award: Not Participating,Review Complete: CHECKED,Review Notes: QA ML,Signer: 0

Pre-final inspection walk through with the superintendent. Construction is at 95%. Please follow up at the items below before the final inspection:1). Please have the pressure vacuum breaker tested and certified.2). Flash the walk-in at the top and wall junctures.3). Install the panels of the sneeze guard.4). Caulk the mop sink at the floor and wall junctures, if the gap is too wide then flash the gap, provide a flush with the sink edge or beveled away from the wall bead of caulk.5). Paint out the water heater platform.6). Extend the drain line on the prep sink and lead to the floor drain.7). Base out the back wall panel behind the front counter.8). Install a self closer or self closing hinge on the restroom door.9). FRP at the water heater is being replaced, if not patch the holes and provide a cleanable surface.10). Location is also receiving a tankless electric water heater next to the tank, please install.11). Provide escutcheon plates where missing, near water heater.12). Install a dual check valve that meets plumbing standard ASSE1022 upstream of the coffee brewer.13). Replace back door door sweeps if there is a gap under the door.At final please make sure all equipment is on and holding at proper temperatures.You have hot water and that all equipment is in place.On Wednesday I can stop by to issue a stock and train if you have hot water and all refrigeration is working.Eco lab is on site installing all dispensers and soap / paper towels etc.No County legal action will result from this inspection.Printed on site and e-mailed.Award: Not Participating,Review Complete: CHECKED,Review Notes: QA ML,Signer: 0

Stopped by the suite and construction has commenced. Walls are framed out and plumbing is going in. Superintendent was not on site. Talked to the plumber and discussed required additional water line at the mop sink, possible pressure vacuum breaker at the spray down hose at juicer and water connections and backflow protection for the beverage machines.Would like to do the first inspection when the plumbing is complete in the wall (Top Out)No County legal action will result form this inspection.Auto-e-mail

*** THIS IS NOT AN INSPECTION REPORT. ***Plans reviewed on May 29th 2023 This email has been automatically sent and provided as a courtesy to notify you that your application and plans have been reviewed in accordance with code. You will receive a notification of “APPROVAL TO CONSTRUCT WITH CONDITIONS” letter via email or mail regarding the specifics of your plan(s). Please allow a few days to receive your letter if you selected mail on your application as a primary means of receiving correspondence. No reply to this email is required. For further instructions please refer to the letter. Thank you. *** THIS IS NOT AN INSPECTION REPORT. ***