Inspection Report

Business Name
Randy's Restaurant

Business Address
7904 E CHAPARRAL RD SCOTTSDALE AZ 85250

Permit Number
FD-23-04725

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
10/12/2023

Grade

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

Priority Foundation-5-203.11, Pf: Handwashing Sinks-Numbers and Capacities. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. -------- Correct the following:

1) Provide additional handwash sinks at the west beverage station and at the ice machine areas, as discussed. Provide hot and cold water. Provide splash guards to any handwash sink that is within 24" of food and food contact surface. The handwash sinks can be plumbed indirectly to floor sinks.

2) Remove the east doors at the cook line to provide easier access to the handwash sinks at the beverage station. This handwash sink is within 25 feet but not easily visible from the cook line or front service area. If future handwash violations are noted in these areas then additional handwash sinks will be required.

Correct By: Correct Prior To Reinspection

Violation #: 38

Description: Insects, Rodents and Animals not Present

Comments:

Core-6-202.15, C: Outer Openings, Protected -------- Provide a self-closure device for the back exterior door.

Correct By: Correct Prior To Next Routine Inspection

Violation #: 47

Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used

Comments:

Core-4-202.16, C: Nonfood-Contact Surfaces -------- Replace or refinish all rusted shelving units, as needed. Rustoleum paint could be utilized for refinishing.

Core-4-402.11, C: Fixed Equipment, Spacing or Sealing -------- Please re-caulk the sink fixtures and drain boards to the walls, as needed, with silicone.

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment -------- Replace all torn refrigerator gaskets, as needed.

Correct By: Correct Prior To Next Routine Inspection

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

PRIORITY VIOLATION-5-203.14, P: Backflow Prevention Device, When Required -------- Correct the following:

1) Install ASSE 1013 reduced pressure backflow preventers upstream of the soda carbonators. Ensure no copper or copper alloys are located downstream of the backflow preventer. Certify and provide test reports.

2) Install ASSE 1022 dual checks on each water supply line connected to non-carbonated beverage equipment.

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained ------- Correct the following:

1) Repair the shutoff valve at the sprayer faucet installed at the pre-rinse sink to ensure the swing faucet can be supplied with water.

2) Transition the flex drains for the soda fountain located at the west beverage station to rigid piping and provide 1" minimum air gaps above the floor sink.

3) Trim the indirect drain lines at the warewash machine and front service soda fountain to provide 1" minimum air gaps.

Core-5-202.11 (B), C: Cleanable Fixtures -------- Please replace all rusted floor sink grates, as needed.

Correct By: Correct Prior To Reinspection

Violation #: 52

Description: Sewage and Waste Water Properly Disposed

Comments:

PRIORITY VIOLATION-5-402.11, P: Backflow Prevention ------- Please replumb all compartments of the three compartment sink to the floor sink and provide a 1" minimum air gap. Cap the direct drain.

Correct By: Correct Prior To Reinspection

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability -------- Correct the following:

1) Regrout the tile flooring, as needed, to provide a smooth and flush finish with the tile. Fill any large cracks or missing tile pieces, as needed.

2) Replace the perforated acoustical ceiling tile in the back kitchen area with smooth, washable vinyl.

Core-6-201.13, C: Floor and Wall Junctures, Coved, and Enclosed or Sealed ------ Please provide a 3/8th inch minimum cove base to the beverage station areas, front service area, and restrooms. Recommend a finger or tool cove with silicone grout at the junctures.

Correct By: Correct Prior To Next Routine Inspection

Comments/Details

OC inspection for a Class 4 10+ E&D permit was conducted with owner Bradley D. by appointment. The establishment was open and operating at time of inspection.

This establishment/operation has demonstrated sufficient compliance to proceed with the issuance of the permit. To complete the permitting process, issuance of this permit, and begin operation, the applicant must first submit payment of the annual operating permit fee to the Department’s Administrative Services. Fees paid up to this inspection approval do not include the annual operating permit fee. PAYMENT with a credit/debit card can be made via phone at 602-506-6824, Option 2.
Per MCEHC Chapter I, Regs 4 & 5, no person shall conduct an operation or operate an establishment for which a permit is required without holding the necessary and valid permit to do so. Payment with a credit/debit card can be made on-line via select “Pay a Fee” at esd.maricopa.gov. Please note that if you select payment via online, the annual operating permit fee invoice may take up to 7 business days to post online. Also, checks and money orders are accepted via US Mail. If you select payment via US Mail, for further instructions please refer to the printed invoice. No operating permit is valid, until the permit fee is received by the Department. It is the responsibility of the permit holder/owner to notify MCESD if there are contact/ billing address changes.

On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit
invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a
copy of your permit card and invoice(s) upon renewal.

If you are unsure whether your email address is accurate, you may:

• Contact your inspector using the phone number or email on your last inspection report to review, or

• Contact the Department using the email addresses below,

o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)
o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)
o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)
o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)

If you need to update your email address and/or other contact information, please submit an
administrative change request form at the below website
https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.

This establishment is not participating in the award program at this time and had 2 Priority, 1 Priority Foundation violations on this inspection.

The following items must be addressed by the OC re-inspection within 45 days.

1) Provide a food preparation sink in the prep/warewash area, as discussed. A separate stainless-steel NSF approved food preparation sink is required as determined by the Department for the proper rinsing/thawing of food items. Drain lines must be indirectly plumbed with an approved minimum 1-inch air gaps. (MCEHC §8.1.8g (1), (a))

Please be advised that the New Business Permit Application fee includes one initial inspection and one follow-up inspection. Additional fees will be assessed for any additional follow-up plan review inspections.

Discussed proper thawing of ROP fish products.

MCESD inspection report was delivered via email.

No County legal action will result from this inspection.

Award: Not Participating,Signer: Bradley Deane

"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.