Inspection Report

Business Name
Broken Yolk Cafe

Business Address
1928 E HIGHLAND AVE PHOENIX AZ 85016

Permit Number
FD-23-03750

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Review Inspection

Inspection Date
10/10/2023

Grade

Priority Violation
0

Inspection Status
Completed

Comments/Details

Second walk through with the superintendent and ownership. The following items were discussed:
1). Washable ceiling will be installed over the counter at the end of the bar where running into the dining area.
2). The following backflow valves will be required:
a). Dual check valves that meet plumbing standard ASSE 1022 for the non-carbonated water connected beverage machines including the espresso machine.
b). Reduced Pressure Zone backflow valves have been installed and tested. Provide test report.
3). Bar wall will be caulked at the underside with the bar top substrate.
4). Install cleanout covers and escutcheon plates throughout.
5). Prep area hood will be caulked at the side wall.
6). Main hood will be caulked to the wall at the extension.
7). Walk in will be patched up, flashed to sides, foam connections covered, new condensate run to the floor sink, new coved base, new light bulb, all penetrations filled and finished out smooth on the inside.
7). Floor grout where recessed will be touched up and flush with the tile. Mostly prep area now.
8). Throughout the base tile will be siliconed to the FRP trim.
9). The mop sink caulk joint will be touched up and brought flush with the rim.
10). Hand wash sink will be installed at the service counter, make sure to keep 9 inches or more in width.
11). The spray arm assembly at the three compartment sink will need to hang above the flood rim.
12). Install a uni-strut for the spray arm at the dish wash gutter.
13). Please check and make sure exhaust fans are working in the restrooms.
14). Restroom doors will need to be self closing if not.
15). Please replace door sweep on the back door.
16). All floor sinks that are not used will receive an expandable plug.
17). Plumbing will be finished up for the hot wells, bar equipment etc. Install so the floor is easily cleanable.
18). Clean the make up air side of the hood and make sure hoods are in good working order.
19). Provide grease pans for the hoods where missing.
20). Under dish gutter, mount escutcheons and close gap around abandoned drain.
21). Soda station will be sealed to the counter. Make sure soda drain line follows gravity flow, braced and air gap at the floor sink.
22). Clean the walk-in where needed, including light fixture.

For stock and train, provide soap, paper towels, hot water at sinks, all refrigeration on and holding temperature.

No County legal action will result from this inspection.
Printed on site.

"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.