Maricopa County, AZ

Gila Bend USD Pre-K through 12 Campus

Permit ID: FD-76727

Permit Type: School Food Service

777 N Logan Ave Gila Bend 85337

*PRIORITY VIOLATION is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
NA means not available. See detailed inspection reports for additional information.
Grade
Priority Violation *
Cutting Edge Participant
Inspection Comments

Third walk through of the kitchen. Structure, Finishes are in and walk-in and hoods installed. Walked with the superintendent, equipment provider and plumbing foreman Richard. The following items were discussed: 1). Enclosed room for the washer and dryer will get a door. Wall without FRP will be tapes and painted with a semi-gloss. Please provide lighting in the new room with washer and dryer. 2). Hand wash sink with hot and cold water is in place next to the ice machine and can move over a bit on the surface. 3). For the can wash outside: a). Please provide a bead of durable caulk at the transition from the wall to the can wash over the expansion joint. 4). Hot well will not be connected to the water supply. Drain will be installed and led to the floor drain following gravity flow and 1 inch air gap. 5). Double walled steam kettle will require a RP valve upstream on the water supply into the unit. Please install with hub drain assembly and have the valve tested and certified before your final inspection. 6). Existing freezer will be moved over. Make sure to: a). Appropriately dispose of the condensate water. To can wash or dry well, paint PVC, keep air gap. b). Make sure pad is raised and sloped to drain. c). Make sure roof run off does not end up on or beside the unit. d). Space cooler from the wall or flash off the gaps. 7). Additional 3/4 water feed with backflow will be installed at the mop sink. 8). Concrete walls at the serving line and at culinary arts will be painted with washable paint. 9). Dish washer and three compartment sink will go to the same floor sink in culinary arts, please make sure to transition flex hose into a rigid pipe keeping air gap. 10). Inside walk-in units will be flashed to the walls along front and back in dry storage. 11). Walk -in - make sure all penetrations are filled in, sprinkler, electric conduit, condensate, refrigeration line. 12). Mop sink inside will get grouted in and finished out with a small bead of caulk at the floor and wall junctures. 13). Spray arm will received a spring. 14). Please make sure to install covers for all outlets and junction boxes, there is one behind the dish washer. 15). Depending on how the floor sinks look after cleaning - please see that the transitions from floor to sink are smooth and cleanable. 16). At all locations where water lines are brought up through the floor the penetration will be finished out cleanable. 17). Please flash off the electric lines under the electric box in the kitchen, please grout flush first around the pipes before installing the flashing. 18). Front service counter will receive stainless base. If stainless base is not completely tight with the floor seal the gaps with silicone. Grid ceiling will be installed throughout. Window at culinary arts is self closing. No County legal action will result from this inspection. Printed for superintendent E-mailed Don Inspection rights provided.


Definitions
Priority violation is a 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 is a 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.
e.g.- 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 is a minor violation that relates to general maintenance and sanitation.
e.g. -No sign reminding employees to wash hands
Verification Visits are inspections of establishments enrolled in the MCESD Cutting Edge Program, which requires an enhanced food safety program and ongoing demonstration of active managerial control. Verification Visit inspections found in compliance with Cutting Edge program requirements receive an “A” grade.
The matrix below has been used to grade food inspections under the voluntary grading system starting on October 14, 2011.