Inspection Report

Business Name
The Buzzed Goat
Business Address
3415 S MCCLINTOCK DR TEMPE AZ 85282
Permit Number
FD-23-05751
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Review Inspection
Inspection Date
2/29/2024
Grade
Priority Violation
0
Inspection Status
Completed

Comments/Details

E&D, class 3 10+

Equipment inspection was conducted with the owner and GC, Tim S. construction is at 95% completion.

The establishment can stock.

Please address the following items prior to the final construction inspection:
1. Provide a reduced pressure zone (RPZ) (i.e. Watts 009LF) at the water connection of the RO system. Conduits and fittings after the RO must be PEX or stainless steel. Do not use copper or brass alloys downstream from the RPZ.
2. Provide a vented dual check valve (ASSE 1022) at the water connection of each coffee/ tea brewer and espresso machine. Please use stainless steel or plastic backflow preventer, since these are downstream of the RO system.
3. All shelving in storage must be 6 inches off the floor.
4. Provide micro-switch activated air curtain over the walk-through door.
5. All sinks must have hot and cold water.
6. Hot water must be at 120*F and available at point of service within 45 seconds.
7. Adjust the self-closer on the back door. Self-closer was not working at the time of inspection.
8. Caulk and seal all gaps, cracks, and penetrations on under countertop, walls, and floor.
9. Sand down rough concrete filled trench, floor sink and where needed to the same level of the floor. Fill gaps, cracks, expansion joints, saw cuts on the concrete first before applying the final finish for the floor. Seal the concrete with marine grade sealant. Water must bead-up on the floor.

No County legal action will result from this inspection.

Auto emailed the report to the owner and sent to GC.

Contact the Department at 602-506-6824 to schedule the next inspection. Allow 7-15 business days to schedule.

"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.