Inspection Report

Business Name
House of Honey

Business Address
9163 W UNION HILLS DR PEORIA AZ 85382

Permit Number
FD-23-02574

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Review Inspection

Inspection Date
2/13/2024

Grade

Priority Violation
0

Inspection Status
Completed

Comments/Details

Plumbing Inspection - E&D Class 2
This inspection was conducted with the owner.
A PDF cop of this inspection report was emailed to Leslie Gonzalez at the time of this inspection.
No county legal action will result from this inspection.

Address the following items prior to final permit approval;
1. Provide a certified, drinking water safe, RPZ backflow prevention device for the water supply to the RO system. All piping and fittings on the downstream side of this device must be plastic or stainless steel, no copper or brass.
2. Provide an NSF approved food prep/rinse sink with a faucet that has separate hot and cold water valves. This sink must have an indirect drain pipe that empties into a floor sink with a minimum 1 in. air-gap between the end of the drain pipe and the flood rim of the floor sink.
3. A 75 gallon capacity water heater is required if a mechanical dishwasher is installed.
4. Provide a sneeze guard with side panels that is at least 60 in. high from the floor for all exposed food or drink prep areas along the customer serving counter.
5. Provide a cove base finish at all floor/wall and floor cabinet junctures throughout the storage room, kitchen, restroom and mop sink areas.
6. Provide light colored, smooth, durable and washable ceiling tiles above the storage room, kitchen restroom and mop sink areas.
7. Provide self-closers for the restroom and back doors.
8. Provide a minimum of a semi-gloss paint finish to any exposed bare wood including the underside of countertops if necessary.

"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.