Inspection Report

Business Name
Arby's
Business Address
1440 N 107th Ave Avondale AZ 85392
Permit Number
FD-23-03279
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Review Inspection
Inspection Date
3/21/2024
Grade
Priority Violation
0
Inspection Status
Completed

Comments/Details

Pre-final walk through with the superintendent. Construction is 95% completion and store is awaiting power. The following items were discussed:
1). Hand wash sinks and three compartment sink will be caulked at the top wall junctures, at the three compartment sink please provide a flush with the sink or beveled away fro the wall bead of caulk.
2). Please caulk the hood on the underside and sides with the wall. When the gap is too wide please flash off. Use silver caulk or thermal silicone.
3). At the front hand wash sink, please pull escutcheon forward, caul where FRP is cut wide and smooth out before pushing back the escutcheon.
4). Please extend the drain line of the soda station at the drive through and lead to the opening in the floor sink or turn drain grate, brace the line.
5). The wall penetrations for the soda lines will need to be finished out, see if you can provide a smooth and cleanable surface.
6). See if the soda company can lift the soda line at the drive through so the floor is accessible for cleaning.
7). Corner trims and FRP trims will be installed where missing. Drive through, wall corners.
8). Plumbing will be finished up under the dining room beverage counter. Install drain lines o you keep space for storage.
9). Please install coved base along the toe kick of the soda station. It can be stainless coved base or rubber base and close the gaps to the floor.
10). Dining room beverage counter will receive side and back splashes.
11). Soda station will be siliconed to the counter at the beverage station.
12). Where the dishwasher was planned, please provide a trap seal in the floor sink.
13). Mop sink will be caulked in, please, here to provide a beveled away from the wall bead of caulk.
14). Copper line from the water heater T&P will be repaired, bring the drain clear from the edge of the mop sink with elbow over and down and maintain an air gap.
15). RP valve upstream of the soda system will need to be tested and certified.
16). There is an open junction box above one of the water heaters, please cover, outlet will also receive cover.
17). Where floor sinks are damaged, please repair with enamel paint.
18). Restroom hand wash sinks will be caulked in.
19). Provide a dual check valve that meets plumbing standard ASSE 1022 for the tea brewer at the drive through.
19).If there are additional water connected equipment pieces like streamers etc. then here too provide dual check valves like under 19.
20). Page P1.1 , # 6, shows drain lines, cooper, run from the walk-in evaporator units to the floor sink under the three compartment sink. In reality the evaporators are located in different locations. There are different options you can follow at this point:
a). Lead the walk in condensate through the freezer to the floor sink under the three compartment sink, install heat trace around the drain lines.
b). Run the condensate east out of the walk-in and then install a wall mount sump pump and pump it over to a floor sink.
21). Sensor bar will be installed at the drive through window to activate the self closing window.
22). Ceiling panels will be buttoned up where open.
23). Initial review requested a reduced pressure zone backflow valve for the shake freezer. Please install with hub drain and have the valve tested. If the water just feeds a cleaning faucet the backflow valve will not be needed.

It is up to the company to decide what to do with the gap to the side of the dining room beverage counter, my vote would be to flash the gap with a strip of stainless.
Water line to the omitted dishwasher will be capped.
At time of final, please provide hot water / tempered at all sinks.
All refrigeration equipment will need to be in and holding at proper temperatures.

No County legal action will result from this inspection.
Printed for superintendent.



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.
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.