Inspection Report

Business Name
Trevor's Liquor
Business Address
3601 E INDIAN SCHOOL RD PHOENIX AZ 85018
Permit Number
FD-23-03904
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Review Inspection
Inspection Date
10/5/2023
Grade
Priority Violation
0
Inspection Status
Completed

Comments/Details

Plumbing inspection conducted with site superintendent, Brandon.

At the time of this inspection, this project was about 40% complete.

Inspection report was emailed to Brandon.

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

Prior to final:
1. Ensure air curtains are provided to close off pizza prep area. Air curtain are to be set up with microswitches so that they automatically turn on when large windows are opened. If air curtains are disruptive, please seal off kitchen area with solid wall, swing doors with seals, or floor to ceiling glass walls, etc.
2. Provide ASSE 1013 RP backflow upstream of soda, rinser in bar area and if misters are installed.
3. Provide ASSE 1022 dual check valve for any water fed drink machines.
4. Flash or seal gap of all walk-ins between walls as discussed.
5. Confirmed 80 gallon water heater.
6. Ensure all saw cuts and expansion joints in walk-ins are sealed.
7. Concrete flooring must be sealed well enough so that water beads on surface.

Retail doors are meant for wine and other alcoholic beverages. TCS foods are not planned to be stored in Retail cases.

Discussed finishes throughout.

Please call (602) 526-0917 or the inspection request line 602-506-6824 for an equipment/construction inspection between 50 - 75% 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.
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.