Inspection Report

Business Name
First Watch
Business Address
1859 S STAPLEY DR MESA AZ 85204
Permit Number
FD-23-03046
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Review Inspection
Inspection Date
11/30/2023
Grade
Priority Violation
0
Inspection Status
Completed

Comments/Details

Equipment inspection conducted with Site Superintendent Michael R. At the time of this inspection, this project was about 80% complete.

Inspection report was emailed to Michael R.

Correct/address the following items prior to the final inspection:

1) Provide an RPZ (ASSE 1013) backflow device upstream of the soda equipment. Do not install any copper or brass downstream of the backflow device. Only PEX, plastic or stainless steel is approved. Provide a rigid drain line below the relief valve of the backflow device and drain to a floor sink.
2) Provide an RPZ (ASSE 1013) upstream of the misting system. Provide a rigid drain line below the relief valve of the backflow device and drain to a floor sink.
3) Test and certify all testable backflow devices and provide the test report.
4) Provide a dual check valve backflow preventer (ASSE 1022) upstream of each non-carbonated beverage equipment.
5) Ensure all chemical dispensers have an internal air gap (ASSE 1055A).
6) Provide the TC of O or C of O from the city.
7) Provide air curtains above the two windows within the bar. Ensure air curtains operate via a micro switch. Light switches and breaker boxes must not be used in place of or to circumvent door/ window activated micro-switches.
8) Ensure all prep tables and sink fixtures are affixed to the wall and have a bead of silicone behind them.
9) Ensure all cold holding equipment is on and has an ambient air temperature of 41’F or below.
10) Hot water must reach all sink fixtures within 45 seconds and reach 100-110’F for all hand sinks and at least 110’F for all other sink fixtures.
11) Fill in all voids around the floor sinks.

Please continue with construction according to plans, stipulation letter, and inspections.
Please call (602) 526-0917 for a final inspection at 100% completion of project or if an additional onsite walk-through is needed.
Please also ensure you have read your Responsibilities to Qualify for a Permit document and are in compliance with all requirements before final inspection.

A certified food manager is required at time of approval. If not already obtained, please obtain your certified food manager certificate from an ANSI approved testing company. All other food handlers must obtain ANSI approved food handler certificates.

No county legal action will result from the inspection.



Award: Not Participating,Review Complete: CHECKED,Review Notes: QA,Signer: DB

"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.