Inspection Report

Business Name
WBR Catering
Business Address
607 W OSBORN RD PHOENIX AZ 85013
Permit Number
FD-23-06620
Permit Type
Food Establishment - Food Catering
Inspection Purpose
Food Routine Inspection
Inspection Date
3/19/2024
Grade
Priority Violation
0
Inspection Status
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. Reseal bowed section walk-in refrigerator floor and seal.

2. Install metal coved base around perimeter of walk-in refrigerator.

3. Provide shatter proof cover for ceiling light above walk-in refrigerator entrance.

4. Repair floor tile and coved base tiles in kitchen near prep area and in front of walk-in refrigerator. Repair base of wall near back exterior door.

5. Clean hood and refinish rusted areas on wall. Seal metal seam on wall behind grill/stove.

6. Install self-closing mechanism on back kitchen exterior door.

7. Replace covers of kitchen floor sinks.

8. Install splash guard between handwashing sink and mop sink. Ensure splash guard height reach top of handwashing sink faucet.

9. Repair and refinish floors in front of kitchen and back kitchen near exterior back door. Fill in pits. Ensure finish sealed and is water resistant.

10. Repair FRP near coved base at bottom of 3-compartment sink.

11. Provide additional NSF approved temperature holding equipment for transporting foods (ex. Cambros).

12. Provide additional cover for back of catering vehicle that is smooth and easily cleanable.

13. Provide detailed cleaning of kitchen

Correct By: Correct Prior To Reinspection

Comments/Details

Upon re-inspection, some violations have been corrected. Will return on 2 April for reinspection. If items are not corrected by reinspection, then an additional fee of $240 may be applied reinspection thereafter.

Provide 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.

Emailed inspection report.

No County legal action will result from this inspection.



Award: Re-Inspection,Signer: Hardy Diggs

"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.