Inspection Report
Baskin Robbins
3655 W ANTHEM WAY PHOENIX AZ 85086
FD-23-04939
Food Establishment - Eating & Drinking
Food Routine Inspection
11/22/2023
0
Completed
Violations
Violation #: 8
Description: Hands Clean and Properly Washed
Comments:
Priority Foundation-2-301.15, Pf: Where to Wash. 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. -- Employee wash hands at the three compartment sink without soap/lather process, and then wipe hands on her clothing --- had employee wash hands, educated on where to wash hands and how to wash hands
Correct By: Corrected At Time Of Inspection
Violation #: 10
Description: Adequate Handwashing Sinks, Properly Supplied and Accessible
Comments:
Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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. --- No paper towels at the only handwash station in the food preparation area. Per employee, facility is out of paper towels --- Employee filled paper towel dispenser at time of inspection. Cases of paper towels stored in the restroom
Correct By: Corrected At Time Of Inspection
Violation #: 28
Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored
Comments:
Core-7-209.11, C: Storage-Other Personal Care Items --- Employee has purse, cell phone (using while making cakes) located on the cake making station --- employee located items to back office area
:
Violation #: 44
Description: Utensils, Equipment and Linens; Properly Stored, Dried, Handled
Comments:
Core-4-903.12, C: Prohibitions; Utensils, Equipment and Linens --- North restroom utilized as a storage area. Cake decorations stored in the restroom --- removed all food contact surfaces from the restroom
Ice cream stored on the floor in the walk in freezer --- all food and food contact surfaces are to be stored 6 inches above the floor, provide either adequate shelving or dunnage racks for storing
:
Violation #: 48
Description: Warewashing Facilities, Installed, Maintained, Used, Test Strips
Comments:
Priority Foundation-4-301.12 (A-B), Pf: Manual Warewashing, Sink Compartment Requirements; 3 Compartment Sink Shall be Provided; Adequately Sized. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. --- Facility has three compartment sink setup as wash (dishes in soap water) and then dirty dishes in the middle compartment, and then sanitizer with dishes soaking --- Employee removed soiled dishes from the middle compartment, cleaned compartment. Educated that sink is to be wash, rinse and sanitize with either pre- cleaning dishwashes/cleaning wareashing sink prior to setup of three compartment sink or pre--scraping prior to washing, rinsing and sanitizing.
Three compartment sink has a buildup of soiling -- clean and maintain clean
Correct By: Correct Prior To Reinspection
Violation #: 49
Description: Non-Food-Contact Surfaces Clean
Comments:
Core-4-602.13, C: Nonfood Contact Surfaces --- Buildup of debris behind and under the sub zero freezer, under the front caking making station. Soiling on outside of reach in coolers, inside coolers -- clean and maintain clean
Correct By: Correct Prior To Reinspection
Violation #: 51
Description: Plumbing Installed; Proper Backflow Devices
Comments:
Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained --- Facility has ASSE 1055B (corrugated backflow) installed in the chemical dispenser that is not approved --- Provide ASSE 1055A that has an air gap as required for the three compartment sink chemical dispenser
Three compartment sink leak -- repair
Dipper well drainage lines lay below the floor sink flood lip --- all drainage lines are to be 1 inch above the floor sink flood lip
Tall sub zero freezer has drainage line that is soft hose that lays on the floor and then is looped upward to be zip tied to a 1 inch air gap --- Provide hard piping and proper downward sloped drainage line for the sub zero freezer
Black dish pan located under the walk in cooler condenser. Ice in the pan --- repair any leak and remove pan
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 --- Treated Wood board used as a support by the front/north ice cream cold hold cabinet. Flooring missing by the north east side of the north ice cream cabinet ---- all surfaces are to be easy cleanable, durable, non-absorbent and smooth, provide flooring were missing, replace wood with surface that mets the requirement of easy cleanable, durable, non-absorbent and smooth
Facility removed the front counter and the wood is not sealed where the countertop/cabinet area was removed --- provide an easy cleanable, durable, non-absorbent and smooth surface -- any paint product is to be semi-gloss or higher
Seal hole in wall where cabinet was removed
Correct By: Correct Prior To Reinspection
Violation #: 56
Description: Adequate Ventilation and Lighting; Designated Areas Used
Comments:
Core-6-303.11, C: Intensity-Lighting --- No lighting in either restroom --- provide lighting intensity of 20 foot candles
Correct By: Correct Prior To Reinspection
Comments/Details
Oc inspection conducted with Jamie-Lynn
Inspection rights and inspection report emailed to Mohammed
No certificates available upon request --- All food handler cards and food service manager certifications to be at premise at time of inspection certificates to be reviewed at time of re-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.
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 inspection upon request fee with owner for more than 1 re-inspection.
A certified food manager is required at time of approval. If not already obtained, please obtain your certified food manager certificate from an ANSI approved testing company. All other food handlers must obtain ANSI approved food handler certificates.
No County legal action will result from this inspection.
The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) to permittees in the coming months. 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)
Note: 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 or call 602-506-6824.
Award: Not Participating,Signer: Jamie-Lynn
"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.
| 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.