Maricopa County, AZ
*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
0
Inspection Comments

Food processor, class 4 Construction inspection was conducted with the managers. Construction is at 90% completion. Discussed with managers regarding using the facility for storing pre-packaged frozen products made by their production facility in Utah to be delivered directly to their customers in Phoenix area. A food jobber permit will be created for this purpose. Reviewed sink’s locations, floor finishes, cove base, air curtains, inside/ outside of walk-in units and enclose the production room. Per owner, air curtains will be provided at walk-in units’ doors. Please address the following items prior to the final construction inspection: 1. Fill all gaps, expansion joints, saw-cuts, cracks, and penetrations on the floor before putting flooring finish on. Noted all mentioned items was not done but the flooring contractor had applied the epoxy on the floor. The epoxy finish already peeled off in the walk-in unit room. Fill first then apply several topcoats finish. 2. It is recommended that the epoxy curb up to be cove base. 3. If vinyl cove base is used, then the bottom of the base must be sealed to the floor to prevent moistures from getting into the wall in the production room. 4. Plastic curtains or automated roll up curtain can be used to separate between the production room and dry / cold storage areas. 5. Flash off sides of the walk-in units to adjacent walls. 6. Curb up around the raised floor sinks and fill gaps between floor and floor sinks area. 7. Insulation wrapping on condenser pipe and drainpipes inside walk-in freezers must be tight-fitting to prevent freezing the pipes. 8. Provide missing plugs inside the walk-in units. Please use silicone to adhere the plugs to the surface of the boxes. 9. Caulk and seal with low temp silicone at drainpipe, condensation pipe, light fixtures, sprinkler heads, electrical conduits and temperature monitoring device penetrations into the walk-in units. No county legal action will result from this inspection. Report is auto-email to the owner and sent to managers. Please contact the Department at 602-506-6824 to schedule the next inspection. At this time, allow 7-10 business days to schedule.


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.
Quick Search