Inspection Report

Business Name
SLICK CITY
Business Address
7558 W THUNDERBIRD RD PEORIA AZ 85381
Permit Number
FD-23-03864
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Review Inspection
Inspection Date
2/1/2024
Grade
Priority Violation
0
Inspection Status
Completed

Comments/Details

Plumbing Inspection - E&D Class 3
This inspection was conducted with construction workers on site.
A PDF copy of this inspection report was emailed to Bron L. at the time of this inspection.
No county legal action will result from this inspection

Address the following prior to final permit approval;
1. Handwashing sinks must be centrally located, visible, and directly accessible within 25-feet of all food/beverage preparation, food/beverage dispensing, ware washing and similar workstation areas. This includes any food or beverage preparation conducted in the “Party Prep Room.” Barriers must not physically and/or operationally obstruct the hand washing facility.
2. Provide a sneeze guard with side panels for protection of all exposed food along customer serving counters. All sneeze guards are approved on a case-by-case basis and require final on-site approval.
3. Provide the 80-gallon capacity water heater for the kitchen and the 40-gallon capacity water heater for the restroom as indicated on your submitted plans to meet the minimum hot water demands of the fixtures in the facility.
4. Floor and wall junctures must be properly coved, enclosed and/or sealed. (FC §6-201.13) Provide an approved smooth, cove base (3/8” radius or greater) at wall and floor junctures and equipment bases throughout the establishment including dry storage areas, restrooms, cabinet bases, and similar areas.
5. Exposed, rough, unfinished wood is not an approved finish. Paint/seal wood located under countertops and bars. Paint or seal any wood exposed from cabinet cutouts or conduit penetrations. Laminate countertops must not be installed in food or moisture areas, including customer self-service areas, permitted restrooms or hand wash areas.
6. Ensure all restrooms are completely enclosed and provided with tight-fitting and self-closing doors.
7. Each urinal must occupy a separate area with walls or partitions to provide privacy.
8. Provide an enclosure with doors for the washer and dryer installed in the kitchen area.
9. Provide an additional water line, with an angle-stop or ball valve, at the mop sink/ utility area to supply chemical dispensers. Do not use the mop sink faucet. Y-Valves and downstream shut-off devices are not permitted on mop sink faucets or chemical dispensers.

"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.