Maricopa County, AZ

BONFIRE CRAFT KITCHEN and TAP HOUSE

Permit ID: FD-88512

Permit Type: E & D

1617 W Warner Rd Tempe 85284

*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

E&D, class 4 10+ OC inspection was conducted with the permit holders, Kevin and Dave. The establishment is not open and operating and is remodeling to add 2 new hoods. The establishment will install 2 new hoods for pizza ovens, smoker, and convection ovens. Tail gate plan review for equipment had been completed. Remodel plan will be review will be completed at a later date. Permit is not approved. Please address the following items prior to the re-inspection: 1. Provide 2 hand washing sinks in the server’s areas. Hand sink must have hot and cold water and side splashguards. Provide a bead of silicone at sink and wall juncture. 2. Could not confirm water heater size since owner could not locate the key for the riser’s room. Hot water must be at 120*F or higher and available at point of use within 45 seconds. See hot water calculation sheet. Per hot water calculation, provide a tank water heater that is capable of producing 345 GPH hot water. 3. Provide a reduced pressure zone assembly (ASSE standard 1013) backflow preventer at the water connection point of the mister system if one had not been provided. Provide a drain cup for the device. Drainpipe must be rigid and indirect discharge to a floor sink with 1” air gap from the finished grade. 4. Certify the testable backflow preventers and provide report. 5. Provide 1” air gap from the finished floor for all drainpipe from equipment and sink fixtures. This includes the drainpipe from the walk-in units. 6. Flash off the side of the walk-in unit to adjacent wall in the equipment storage room. 7. Provide door sweeps and weather stripping at all exterior doors. 8. Provide side splashguard on the hand sink at the cook line. Splashguard must be at the height of the faucet and length of the sink. 9. Provide missing plugs inside the walk-in units. 10. Caulk and seal all gaps, cracks and penetrations that have the thickness of a business cards. DOG FRIENDLY PATIO items: 1. Seal the concrete floor with water sealant. 2. Provide environmental friendly cleaning chemical for the animals' waste. 3. Provide disposable food/ drink trays for the dogs. 4. Maintain all dogs's cleaning supplies in the patio area. No County legal action will result from this inspection. The inspection rights sheet is emailed with the report to the person in charge. Please contact the Department at 602-506-6824 to schedule the next inspection. Allow 7-15 business days to schedule. Please be advised that the New Business Permit Application fee includes one initial inspection and one follow-up inspection. Additional fees will be assessed for any additional follow-up plan review inspections.


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.