Inspection Report

Business Name
QuikTrip

Business Address
1550 N 107TH AVE AVONDALE AZ 85392

Permit Number
FD-23-01043

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Review Inspection

Inspection Date
10/26/2023

Grade

Priority Violation
0

Inspection Status
Completed

Comments/Details

Second walk through of the eating and drinking permit with the superintendent. Store is 85% completion. The following items were discussed:
1). Walk in penetrations will be filled in, for all penetrations, electric, condensate and sprinklers.
2). All partition walls and center island will be based out with coved base.
3). Please install a splash guard, right side of the south front kitchen hand wash sink.
4). Door frames inside the walk-in coolers should be caulked in where not tight to avoid mold growth.
5). Eliason door door frames will be finished out between back room and kitchen and south side walk in cooler.
6). Where cooler panels were cut the edges and material will be finished out.
7). Ice machine plumbing will be finished up.
8). Air curtain will be mounted over both doors if it is full width. If not, install over the largest man door only.
9). At the mop sink, caulk the edges of the escutcheon plates to keep water out of the wall.
10). Ice bins for soda stations will be cleaned out and properly fitting lids installed.
11). Caulk the hood on the under side stainless wall panel joint with silver caulk.
12). Grout the floor sink in under the three compartment sink.
13). Finish out wall penetrations in the "lactation" room- former ice machine room.

If you want, add a shut off valve to the discharge line of the sump pump. Not required.

At final, all equipment will need to be in place, refrigeration equipment on and holding temperatures, hot water, all backflow valves (that are testable) need to be tested.
No County legal action will result from this inspection.
E-mailed to superintendent.

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation: 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: 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. For example, 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: Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program: All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.

Grading System The matrix below is used to grade food inspections under the voluntary grading system.
Violation Category	Grade A	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade C	Grade C	Grade C	Grade C	Grade C	Grade C	Grade D	Grade D
Priority	0	0	0	0	0	1	1	1	0	1	1	2	2	2	more than 2	more than 3
Priority Foundation	0	1	2	3	4	0	1	2	5	3	4	0	1	2	more than 3	more than 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.