Inspection Report
Wendy's
1475 N 51ST AVE PHOENIX AZ 85043
FD-23-02236
Food Establishment - Eating & Drinking
Food Review Inspection
12/6/2023
0
Completed
Comments/Details
complete.
Inspection report emailed to Jay J.
Please address the following prior to next inspection:
1. Provide a total of 75-gallon capacity water heater(s) to meet the minimum hot water demands of the facilities’ fixtures.
2. Ensure all water connected devices are protected by backflow or air gap (ASSE 1013 RPZ for steam combi oven at cook line, RO system in the back, upstream of soda carbonator).
3. Certify all testable backflow preventers and provide copies of the backflow preventer test certifications.
4. Provide an ASSE 1022 upstream of all non-carbonated beverage systems as discussed.
5. Ensure hot water is provided to all sink fixtures within 45-seconds, and measures between 100°F-110°F at the hand sinks.
6. Provide rigid drain line for the relief drain line of the water filter.
7. Provide self-closers for all restrooms.
8. Seal all holes, voids, gaps, cracks, and penetrations (electrical and plumbing).
9. Seal all backsplash and sides of all sink fixtures.
10. Ensure all chemical dispensers have true air gap 1055A.
11. Provide air curtain for delivery entrance and ensure it is activated by door micro-switch.
12. Ensure drive through windows are self-closing or protected by an air curtain (micro switched).
13. Provide escutcheon plates and cleanout covers where missing.
14. Ensure prep sink has faucet installed (currently only had pre-rinse sprayer in box).
15. Ensure cove base with 3/8-inch radius is provided for hallway to restroom area.
16. Layout for mechanical warewash machine is in reverse order to the 3-compartment sink (wash, rinse, sanitize). Ensure chemicals are distributed in reverse order to match the mechanical warewash placement, or move mechanical warewash to the right-side of the 3-compartment sink.
Please continue with construction according to plans, stipulation letter, and inspections.
Please call (602) 506-6824 for an equipment/construction inspection between 80 - 90% completion of project or if an additional onsite walk-through is needed.
No county legal action will result from the inspection.
Award: Not Participating,Food Manager Licenses: 0,Review Complete: CHECKED,Review Notes: QA ML,Signer: 0
"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.
| 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.