Cheers Tavern

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

No County legal action will result from this inspection.Discussed requirements for bacon held at room temperature. Bacon must be cooked crispy to reduce water content.

No County legal action will result from this inspection.No cook today. Food was not offered today. Facility inspection conducted.

E&D, class 4 10+ seatingOC re-inspection was conducted with co-owner, Nick T. The establishment is open and operating.Most plumbing items had been addressed. A lot of facility items are still in working progress. Discussed with the owner, a minor remodel permit will be created to address all facility items.Permit is approved.Please address the following items in the remodel:1. Provide a reduced pressure zone assembly (ASSE 1013) at the water connection point of the mister system. Certify the backflow preventer and provide report.2. Seal gaps at wooden storage shelving unit then provide several coats of high-gloss paint (recommend in light color) on the wooden shelving and support beams.3. Provide additional lighting in the kitchen. Especially at the cookline. Light intensity in the food prep, cooking area must be at 50-foot candle.4. Remove large pots, pans and any large pieces of tools, wares that cannot fit inside the 3-comp sink .5. Detail clean areas under the hood, behind hood equipment and on the floor. There is a thick layer of grease and spilled foods on the floor. 6. Mount the grease collecting cup of the hood at the collecting port and not on the floor.7. Thaw out the reach-in freezer inside the dry storage room. This equipment has thick layer of ice inside the unit and its shelving.8. Disconnect the water line from the glass rinser or move the rinsing mechanism and plug the port.9. Repair/ replace the water heater inside the janitor closet. This water heater is to supply hot water for the hand sinks in the restrooms. Hot water took over 2 minutes to come to point of service.10. Replace the toilet seat with open front toilet seats in the men's and women's restrooms.Report is auto mailed to owner.A copy of the inspection rights is attached to the report.No County legal action will result from this inspection.Please contact the Department at 602-506-6824 to schedule the next inspection. Currently allow 7-15 business days to schedule.This 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.Manager / person in charge must be a certified food protection manager (CFPM). Please obtain and maintain on site for inspection purpose. Please be advised that the person in charge must be a CFPM and presence on site at all operational hours. Food handlers must maintain food handler’s certifications.:

E&D, class 4 10+OC inspection was conducted with the owner, Tito G. and bar manager, Rhonda. The establishment is open and operating.One of the staff is a certified food protection manager (CFPM). Please ensure the person in charge must be a CFPM and available at the site during all operational hours. Food service employees must have food handler certifications. Maintain all managers and food handlers’ certification on site for inspection purpose.Permit is approved.Please address the following items prior to the re-inspection on 4/5/24:1. Maintain the door between ice machine room and bar open, otherwise, provide a hand sink inside the ice machine room. Sink must have hot and cold water and side splash guards.2. Check the water heater for the restrooms. A recirculation pump can be installed to maintain hot water in the line. Hot water must be available at point of service within 45 seconds. Hot water took over 2 minutes to be at the hand sinks inside the restrooms.3. Provide FRP, stainless-steel or tiles backsplash behind and side of the mop sink closet. Backsplash must be from the floor to 24 inches above the top of the faucet.4. Provide 3/8” radius cove at walls and floor junctures inside the dry storage room.5. Detail clean inside/ outside of equipment and walk-in unit.6. Have the hood baffles clean.7. Flash off area around the hood vent with metal sheets.8. Seal gaps on wooden shelving units. Paint surface with semi-gloss paint or clear coat wood sealant. 9. Ensure ceiling tiles inside the ice machine room is washable.10. Remove ceiling fans inside the bar. Bladeless fans can be used inside the bar.11. Reseal all gaps in the hood and at hood and walls junctures.12. Caulk and seal all gaps, cracks, and penetrations throughout the facility. This includes inside the walk-in unit.13. Detail clean the facility from floor sinks, ceiling, walls, floor and inside/ outside of all equipment. There is accumulation of oil/ dirt/ grease/ grime on the floor in kitchen and bar.14. Refinish the floor in the kitchen and bar. Concrete floor is down to aggregate level. All gaps, expansion joint, cracks, gouges must be filled to the same level of the floor. Ensure smooth transition between floor and floor sink or should be flushed with it.15. Noted odor inside men’s room. Please clean or check exhaust vent. Repair/ replace as needed.16. Provide open front/ sanitary toilet seats for all of the toilets.No County legal action will result from this inspection.Auto emailed the report to the owner.This 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.Contact the Department at 602-506-6824 to schedule the next inspection. Allow 7-15 business days to schedule.Award: Not Participating,Email Sent: CHECKED,Signer: Gilberto Gomez