Inspection Report

Business Name
Oliver's
Business Address
3205 N HAYDEN RD SCOTTSDALE AZ 85251
Permit Number
FD-23-03183
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Review Inspection
Inspection Date
3/28/2024
Grade
Priority Violation
0
Inspection Status
Completed

Comments/Details

Equipment inspection conducted with General Manager (GM) and Site Superintendent. At the time of this inspection, this project was about 85% complete. Per GM, the sliding glass exterior doors will remain shut during restaurant operations. Signs are posted at top of each sliding glass stating "This Door to Remain Locked When Building is Occupied." Advised GM that if doors are open during restaurant operations, air curtain will need to be installed.

Inspection report emailed to Broc Rhinehart

Please complete the following prior to final construction inspection:
1. Ensure hot water temperature is at least 100 degrees F at all handwashing sinks, and at least 110 degrees F at all other sinks.
2. Ensure all refrigeration is energized and maintains an ambient temperature below 41 degrees F
3. Test all Reduced Pressure Principle Zone Assembly (RPZ) backflow preventers and provide test report.
4. Finish installing all equipment in bar. Ensure any gaps are filled and sealed. Ensure finish is smooth and easily cleanable.
5. Install weather stripping and floor sweeps at all exterior doors. Ensure doors close tightly and there is no light shining through around door.
6. Seal gaps and top of metal coved base in walk-in refrigerator.
7. Paint bare wood areas underneath countertops with semi-gloss or high gloss paint. Ensure finish is smooth and easily cleanable.
8. Ensure drain line for ice machine is routed to nearby floor sink with a one inch air gap.
9. Coved base in restrooms is top set. Apply polyurethane grout at floor/coved base to create a smooth transition at juncture.
10. Finish installing kitchen ceiling tiles.
11. If tea/coffee/espresso beverage machines are installed that have a direct water connection, ensure an ASSE 1022 backflow preventer is installed between water source and beverage machines.
12. Seal 3-compartment sink and dishwashing machine to wall.
13. Seal gaps around mops sink.
14. If chemical dispensers are installed at 3-compartment sink and mop sink, ensure there is a separate water line with an ASSE 1055A air gap.
15. Install double-check valve between water and tilt skillet.
16. 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.

Please continue with construction according to plans, stipulation letter, and inspections.

Please call (602) 402-3147 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.

No county legal action will result from the inspection.



Award: Not Participating,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.
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.