Inspection Report

Business Name
Taco Bell
Business Address
3626 W PINNACLE PEAK RD GLENDALE AZ 85310
Permit Number
FD-23-05252
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Review Inspection
Inspection Date
1/31/2024
Grade
Priority Violation
0
Inspection Status
Completed

Comments/Details

Plumbing Inspection - E&D Class 3
This inspection was conducted with on site construction workers.
A PDF copy of this inspection report was emailed to Daniel G. at the time of this inspection.
No county legal action will result from this inspection.

Correct the following prior to final permit approval;
1. Hand sinks must be installed within 25 ft. and visible to all food and beverage preparation areas including the ware wash sink area and the drive through/front prep area which extends more than 25 ft. from the current hand sinks.
2. A dedicated, NSF apprived food prep sink with hot and cold water and a drain pipe that empties indirectly into a floor sink with a minimum 1 in. air-gap must be installed.
3. Provide the 100-gallon capacity water heater as indicated on your submitted application to meet the minimum hot water demands of the fixtures in the facility.
4. Provide a certified, RPZ backflow prevention device for the water supply line to the Model TB-SRTG14-2 Rethermalizer unit.
5. Provide a certified, RPZ backflow prevention device for the water supply line to the RO system. All piping and fittings on the downstream side of this device must be plastic or stainless steel, no copper or brass.
6. Provide a certified, RPZ backflow prevention device for the water supply line to the soda fountain carbonators. All piping and fittings on the downstream side of this device must be plastic or stainless steel, no copper or brass.
7. Provide a metal cove base at the floor/wall junctures on the inside and exposed outside portions of the walk-in units.
8. Ensure that all ice bin and ice machine drain lines, including at soda fountains, drain indirectly and separately to floor sinks without connecting to any waste drain pipes.
9. Provide a minimum of a semi-gloss paint finish to any bare wood on the underside of countertops and caulk and seal all spaces between the undersides of countertops and supporting walls underneath.

"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.