Inspection Report

Business Name
White Castle

Business Address
1420 N BULLARD AVE GOODYEAR AZ 85395

Permit Number
FD-23-04083

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Review Inspection

Inspection Date
3/28/2024

Grade

Priority Violation
0

Inspection Status
Completed

Comments/Details

First walk through with the superintendent. Location is about at top out. Only the filtered water lines which will be CPVC are not in place yet.
The following items were discussed and or noted in the plans:
1). Reduced Pressure Zone (RP) backflow valve (ASSE 1013) will be installed upstream of the soda system in the mop room.
2). The hose reel (HR) will require a backflow valve upstream if the unit does not come with an integrated spill proof pressure vacuum breaker.
If the unit does not have an integrated backflow install a double check valve on the water supply. Valve will need to be installed in a testable location between 12 inches and 5 feet from the floor.
3). Backflow for the steamer is as specified in plan.
4). Per plan, all non carbonated beverage machines will receive a DC-1 dual check valve that meets plumbing standard ASSE 1022.
5). Per plan or install a dual check valve DCV-1 upstream the blenttec rapid rinse station specified.
6). Floor sink at the dining room can brought half out as the soda station is leg mounted.
7). It is best to use CPVC or PVC for the condensate lines of the water heaters as the pH of the condensate is very low.

Fly fans are being installed at the walk-out doors, if manufacturer does not specify any switches please install micro switches to activate the fans when the doors open.
Next inspection should be when the sinks are being set.
No County legal action will result from this inspection.
E-mailed report to superintendent.

Award: Not Participating,Review Complete: CHECKED,Review Notes: QA ML,Signer: 0

"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.