Inspection Report

Business Name
Goodwood Tavern
Business Address
7330 E STETSON DR SCOTTSDALE AZ 85251
Permit Number
FD-23-03401
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
10/17/2023
Grade
Priority Violation
0
Inspection Status
Completed

Comments/Details

OC re-inspection for a Class 4 10+ E&D permit was conducted without management being present. The establishment was closed and not operating at time of inspection. The permit is still approve.

Please address the following items prior to the routine inspection:
1) Cap the kegerator drain and remove the flex drain. Maintain an overflow pan at the kegerator unit.
2) The laminate splash guard is not approved at the prep sink. Please provide a washable and non-absorbent material, such as plexi-glass or stainless. The splash guard must all match the highest point of the prep sink faucet.
3) Continue recaulking sink fixtures in the kitchen to the walls.
4) Replace or refinish the rusted shelving units in the walk-in cooler unit.
5) Provide a separate lidded sanitary napkin waste container in the upstairs employee restroom.
6) Clean and remove the trash debris on the west side of the walk-in cooler unit.
7) Please move the far right fryer within 6" inches of the hood to prevent grease accumulation on the walls.
8) Provide rubber base to the floor/wall junctures of the ice machine room and upstairs employee restroom, as needed. Also repair the damaged wall area located to the right of the ice machine.
9) Refinish the bar flooring to provide a smooth, durable, non-absorbent, and easily cleanable finish. Observed exposed concrete aggregate throughout.
10) Provide a u-shaped toilet seat in the employee restroom.
11) Provide the vent drain for the soda system RP backflow preventer. Please plumb the vent drain to the floor sink and provide a 1" minimum air gap.

MCESD inspection report was delivered via email.

No County legal action will result from this 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.