Inspection Report

Business Name
BlueTriton Brands

Business Address
5707 W BUCKEYE RD PHOENIX AZ 85043

Permit Number
FD-23-03867

Permit Type
Food Establishment - Bottled Water and Beverage Plant

Inspection Purpose
Food Review Inspection

Inspection Date
10/4/2023

Grade

Priority Violation
0

Inspection Status
Completed

Comments/Details

Plumbing inspection conducted with RS 1317, and management staff from BlueTriton Brands. At the time of this inspection, this project was about 70% complete.
Inspection report emailed to George and Brandon.

Please address the following prior to next inspection:

1. Ensure hot water is provided to sink fixtures within 45-seconds, hand sink should measure between 100°F -110°F.
2. Provide an NSF 3-compartment sink with faucet and drainboards. Ensure drain is indirectly connected to the trough with a minimum of 2-inch air gap.
3. Provide an NSF hand sink with metal splash guards adjacent to the 3-comp sink.
4. Provide a mop sink with atmospheric vacuum breaker on the combination faucet as discussed.
5. Provide an ASSE 1013 RPZ backflow preventer upstream of the RO system, hose reels, and bottle sanitation station (must protect in/out RO lines as discussed).
6. Certify all testable backflow preventers and provide copies of the backflow preventer test certifications.
7. Brace the relief drain so that it maintains air gap with floor sink/trough drain.
8. Ensure all drain lines drain to floor sink or trough (T&P relief drain, RO washer drain, or any piece of equipment drain that is not centered on floor sink/trough.
9. Secure all loose scrim sheeting and clean area above the water production/bottling area.
10. Provide FRP behind the mop sink (floor to height of the mop head turned upside down).
11. Ensure all expansion joints are filled smooth and easy to clean (polyurethane).
12. Provide open hinged toilet seats for employee restroom.
13. Seal backsplash and sides of restroom sinks.
14. Provide dock seals for delivery rollup doors and self-closers for all other exterior exiting doors.
15. Ensure all restrooms are completely enclosed and provided with tight-fitting and self-closing doors.

Please continue with construction according to plans, stipulation letter, and inspections.
Please call (602) 506-6824 for an equipment/construction inspection between 80 - 90% completion of project or if an additional onsite walk-through is needed.

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.
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.