Inspection Report

Business Name
Foley Ranch
Business Address
21001 N TATUM BLVD PHOENIX AZ 85050
Permit Number
FD-23-04268
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Review Inspection
Inspection Date
12/28/2023
Grade
Priority Violation
0
Inspection Status
Completed

Comments/Details

Construction inspection. Walked with Chuck. Project is about 80% complete.

Gas is not available to the building, walk-in cooler was just plugged in. Water heater is being installed. The establishment is replacing the boiler with a Bradford White 100-gallon tank water heater.
Per Chuck, owner will not install a mister system.

Correct the following items before the final construction inspection:

1) Provide another 100-gallon hot water storage tank to meet the hot water demand in the facility. See hot water calculation sheet.
2) Finish the room with the smoker in it. Recommend stainless steel panels around the smoker. The other walls can be FRP. Provide adequate ventilation in this room as the oven can emit a lot of heat.
3) All sinks must have hot and cold water. Ensure hot water must be at 120*F and available at point of service within 45 seconds upon activation. Tempered water at lavatories must be at 95*F or above.
4) Certify all testable backflow devices and provide reports.
5) Repair/re-grout flooring throughout kitchen areas.
6) Repair all wall damage, including sealing all holes in walls, sealing all penetrations, etc.
7) Ensure all drain lines are hard-piped, sloped to drain, with minimum 1" air gaps at floor sinks.
8) Ensure all refrigeration is turned on and holding at 41*F or less, freezers at 0*F or less for Final.
9) Caulk and seal all gaps, cracks, penetrations, gouges, holes, etc. throughout.
10) Wrap all soda chases. Mount chases along the walls with at least 6 inches off the floor with metal clamps.
11) Detail clean prior to Final.

No County legal action will result from this inspection.

Report emailed.

"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.