Inspection Report

Business Name
BOARS HEAD-PALO VERDE PROVISIONS
Business Address
2423 E UNIVERSITY DR PHOENIX AZ 85034
Permit Number
FD-23-02595
Permit Type
Food Establishment - Food Jobber
Inspection Purpose
Food Review Inspection
Inspection Date
2/8/2024
Grade
Priority Violation
0
Inspection Status
Completed

Comments/Details

Equipment inspection conducted with owner, Toby and Superintendents.

At the time of this inspection, this project was about 60% complete.

Inspection report was emailed to Toby.

Prior to final:
1. Provide u-shaped toilet seat.
2. All finishes within walk-in must be smooth and easy to clean. Discussed options.
3. Increase lighting in walk-in area.
4. All flooring must be smooth, expansion joints filled, and sealed well enough so that water beads on surface. Continue sealing floors throughout.
5. Provide full floor sink grate in walk-in where necessary.
6. Seal curbs in walk-in. Provide 3/8th finger cove along curbs.
7. Condensate drain lines must drain to floor sink or dry well outside of facility.
8. Clean all re-used surfaces.
9. Remove any unnecessary wiring and trough/wrap wiring along front of walk-in.
10. Remove chemical dispenser from hallway.
11. Provide hose bibb water connection in mop sink area if installing chemical dispenser.
12. Provide hose bibb vacuum breakers on all hose faucets in facility.
13. Seal/repair all gaps in walk-ins.

Facility may provide a utility sink in stock area for various uses.

For final, ensure walk-in are on and holding at or below 41°F. Provide hot water to all fixtures within 45 seconds, hand wash sinks (100-110°F)
.
Please continue with construction according to plans, stipulation letter, and inspections.

Please call (602) 526-0917 or the inspection request line 602-506-6824 for an equipment/construction inspection between 50 - 75% completion of project or if an additional onsite walk-through is needed.

No county legal action will result from the inspection.

"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.
A B B B B B B B C C C C C C D D
Priority 0 0 0 0 0 1 1 1 0 1 1 2 2 2 2 3
Priority Foundation 0 1 2 3 4 0 1 2 5 3 4 0 1 2 3 0

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