Inspection Report

Business Name
19th Hole @ Sundance

Business Address
900 S SUNDANCE PKWY BUCKEYE AZ 85326

Permit Number
FD-23-02758

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Review Inspection

Inspection Date
1/17/2024

Grade

Priority Violation
0

Inspection Status
Completed

Comments/Details

Prefinal walk through with the superintendent. The following items were discussed:
1). Drain line on the walk-in will be raised and air gap provided. See if you can support it with a piece of uni-strut as you suggested.
2). Back door is fine with fly fan, please aim fly fan 2-3% outward.
3). Where applicable please line all drain lines up with the openings in the drain grates so there is zero over splash. Also at water heater.
4). Please switch the double check valve upstream of the self cleaning beer tap out with a reduced pressure zone. Please install with hub drain and lead to the floor sink.
5). Hub drain will be installed for the RP valve upstream of the soda system.
6). Tile work will be finished out across from the ice machine.
7). Where missing, like gas line, please install escutcheon plates.
8). Please finish out the drain line for the water heater.
9). Not sure what the installation guide states for indoor installations, if it requires a piece of PVC with a elbow then please install, also indoors to keep dust or debris from falling onto the screen and clogging it. If not required then not enforced. Install per manufacturers guidance.
10). Where there is excess foam at the chase lines, please cut flush and finish out smooth.
11). Under the waiter station, please mount transformer off the floor and zip tie up all wires etc.
12). At waiter station,dual check valve (ASSE1022) will be installed upstream of the brewer.
13). Please caulk the joint between the pass through shelve and the wall and fill as much as possible.
14). At the bar please finish out the edge around the access panel and electric conduit entering the wall.
15). At the bar, please seal all equipment together where matching equipment is mounted together.
16). In the wet areas of the bar, please paint or seal the wood.
17). Where floor sinks are not used in the bar, or install an expandable plug or cover completely and seal if the sink is not accessible for cleaning.
18). All fly fan louvers will be aimed outward and activated by microswitches.
19). The two backflow valves will need to be tested and certified.

At time of final please provide hot water at all sinks, install soap and paper towels and make sure all refrigeration equipment is in, on and holding temperature. All equipment used will need to be on site.

No County legal action will result from this inspection.
Printed on site.

"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.