Inspection Report

Business Name
Taco Bell

Business Address
10810 N COTTON LN SURPRISE AZ 85388

Permit Number
FD-23-04791

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Review Inspection

Inspection Date
12/21/2023

Grade

Priority Violation
0

Inspection Status
Completed

Comments/Details

Third walk through for the Taco Bell with superintendent.
The following items were discussed:
1). Provide test report for the ASSE 1013 backflow valve upstream of the soda system.
2). Finish up the corner on the wall to the side of the fryer under the hood, grout and outlet covers where tile is cut too wide will be finished up.
3). Finish out wall penetrations around the chase under the beverage counter and drive through counter so the wall is cleanable, both sides.
4). Pod brewer # 17 will need to be in place. Same for icee machine.
5). Both ice machines will need to be plumbed in with rigid drain lines, properly brace and lead to the floor sink with air gaps. If you want to manifold that is fine under the dining room counter. Same for ceiling around the hood.
6). Metal coved base will be installed throughout the walk-in and at the side of the entrance (exterior). Make sure to also install along the freezer floor in the walk-in.
7). In the walk-in around the refrigeration lines. Remove excess foam.
8). Remove the magnets from the drive through windows and make sure that the windows close properly by them selves.
9). If the floor sink is abandoned under the center island then install a expandable plug and full grate.
10). Ceiling tiles over the dining room beverage station will be finished up.
11). Please install door sweeps at the dining room doors.
12). Soda station in the dining area will be flashed to the walls. Please finish up the back panel and silicone soda station at the counter juncture on the west side.
13). Please caulk in the electric panel south wall and around the access panel under the drive through counter.
14). Please see if the chemical dispensers can be installed before Tuesday. They will require an internal air gap.
15). The prep sink and the three compartment sink have oversplash, make sure both drains line up and when sinks are run no water ends up on the floor.
16). Install the missing escutcheon plates for the backflow valve and at the water heater, mount loose ones.

At final please make sure all equipment is in, refrigeration equipment will need to hold at proper temperatures (< 42 degrees)
Hot and tempered water will need to be available at all fixtures. Drains have to line up with drain grate holes so there is no oversplash.
Next inspection will be next week Wednesday.
No County legal action will result from this inspection.
Printed report

"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.