Inspection Report
WBR Catering
607 W OSBORN RD PHOENIX AZ 85013
FD-23-06620
Food Establishment - Food Catering
Food Routine Inspection
2/13/2024
0
Completed
Violations
Violation #: 55
Description: Physical Facilities Installed, Maintained, and Clean
Comments:
Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods
Correct the following items:
1. Install coved base in restroom.
2. Repair restroom light
3. Repair restroom door
4. Clean walk-in refrigerator
5. Reseal bowed walk-in refrigerator floors and seal
6. Install metal coved base around perimeter of wall-in refrigerator.
7. Refinish rusted surfaces of walk-in refrigerator. Ensure surfaces are smooth and easily cleanable.
8. Provide shatter proof cover for ceiling light above walk-in refrigerator entrance.
9. Repair floor tile and coved base tiles in kitchen.
10. Patch and paint rough areas of kitchen wall and ceiling. Apply several Coates of semi-gloss or high gloss paint.
11. Clean hood and refinish rusted areas on wall.
12. Install missing coved base behind steam table.
13. Install self-closing mechanism on back kitchen exterior door.
14. Replace covers of kitchen floor sinks.
15. Refinish kitchen wall near reach-in refrigerator's and install coved base. Apply several Coates of semi-gloss or high gloss paint.
16. Install splash guard between handwashing sink and mop sink. Ensure splash guard height reach top of handwashing sink faucet.
17. Refinish floors in front of kitchen and back kitchen near exterior back door.
18. Trim riser at 3-compartment sink to height of bottom of sink basin.
19. Seal wall penetrations throughout kitchen
20. Repair FRP near coved base at bottom of 3-compartment sink.
21. Install coved base around mop sink.
22. Provide additional NSF approved temperature holding equipment for transporting foods (ex. Cambros).
23. Provide additional cover for back of catering vehicle that is smooth and easily cleanable.
24. Provide detailed cleaning of kitchen.
Correct By: Correct Prior To Reinspection
Comments/Details
OC Inspection conducted with Owner, Wilford Rhine
This establishment is not participating in the award program at this time and had 0 Priority, 0 Priority Foundation violations on this inspection.
Catering service is operating out of a previously permitted kitchen. Per owner, her will be the only food service operating out of the kitchen. Verified hot water at handwashing sinks is at least 100 degrees F and hot water at all other sinks are at least 110 degrees. Refrigeration is maintaining 41 degrees F. Hot water heater has a 55 gallon capacity. Owner is using a personal SUV to temporarily transport foods. Vehicle has a a smooth and easily cleanable mat. Advised Owner to removed any unnecessary item from area of vehicle where food will transported.
Per Owner, catering service will be solely serving U.S. Vets. Owner stated handwashing sinks are available the U.S. Vets serving site. Advised Owner to provide an additional self-contained hand sink that is a portable hand washing station which includes the following: a 9X9X5 hand sink, 5 gallon potable water tank, 15% greater capacity waste water tank, hot and cold water (a heating element is required), and a minimum flow rate of ½ gallon per minute.
A written operating procedure detailing what equipment will be used for storage/transportation of foods and ensuring equipment is NSF approved; equipment can effectively store cold foods below 41 degrees F and hot foods above 135 degrees F; cleaning procedure for equipment and transport vehicle before and after use; hot holding and colding logs to ensure foods maintain safe holding temperatures; procedure how foods will be protected when set up and served; how will foods be kept at safe holding temperatures when serving; disposition of foods after event.
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.
No County legal action will result from this inspection.
Emailed inspection report.
Award: Not Participating,Signer: Wilford Rhine
"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.