Inspection Report

Business Name
Agave Ridge Behavioral Hospital
Business Address
3322 S ELLSWORTH RD MESA AZ 85212
Permit Number
FD-23-03341
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Review Inspection
Inspection Date
5/1/2024
Grade
Priority Violation
0
Inspection Status
Completed

Comments/Details

Conducted onsite visit to discuss construction related items with superintendent Cody J.

Inspection report was emailed to Cody J.

Okay to stock freezer and dry storage.

Correct the following items prior to final inspection:

1) Relocate the RPZ (ASSE 1013) backflow device so that it is easily accessible for routine maintenance and testing (currently located in the ceiling). Test and certify the backflow device and provide the report. Backflow device must not be installed higher than 5 feet from the finished floor.
2) Provide a spill proof vacuum breaker (ASSE 1056) upstream each hose reel. Must be installed at least 12-inches above the highest point of downstream piping. Test and certify the backflow devices and provide the test report.
3) Finish installing the piano hinges to provide access to the floor sinks.
4) Provide a hard pipe for the ice machine and the dish washer. Flex lines are not approved. Drain line must not sit on the ground. Provide a 1-inch air gap above the floor sink.
5) Provide a 3/8” stainless steel cove base to the wall and floor juncture underneath the hood along the entire bottom wall.
6) Provide high temperature silver colored silicone to the gaps of the hood.
7) Provide a bead of silicone around the hot wells.

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

"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.