Inspection Report
Dozer's Grill
7012 E HAMPTON AVE MESA AZ 85209
FD-24-00046
Food Establishment - Eating & Drinking
Food Routine Inspection
5/8/2024
1
Completed
Violations
Violation #: 51
Description: Plumbing Installed; Proper Backflow Devices
Comments:
PRIORITY VIOLATION-5-202.14, P: Backflow Prevention Device, Design Standard
1) Remove the copper piping downstream of the RPZ backflow device for the soda system. Only PEX, plastic or stainless steel is approved.
2) Provide a hard pipe for the ice machine. Flex lines are not approved. Ensure drain line has a 1-inch air gap between the end of the drain line and the floor sink. Flex line was sitting inside of the floor sink.
Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained
3) Separate the hand sink and dump sink drain lines at the bar. Separate the prep sink, 3-compartment sink and hand sink drain line in the back of house.
4) Switch out the prep sink faucet for a standard faucet equipped with a hot and cold handle. Prep sink currently only provides hot water. Provide hot and cold water.
5) Switch the hot and cold-water lines for the hand sink next to the prep sink. Hot must be on the left and cold on the right.
Correct By: Correct Prior To Reinspection
Violation #: 55
Description: Physical Facilities Installed, Maintained, and Clean
Comments:
Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods
6) Provide epoxy (not epoxy paint) over the exposed concrete areas within the bar.
7) Provide a bead of silicone behind the bar sink fixtures.
8) Flash off the gap underneath the bar countertop. Provide a stainless-steel flashing.
9) Replace the burnt-out light bulbs in the bar and kitchen area.
10) Finish removing the chemical dispensers at the 3-compartment sink. Chemical dispensers were not connected at the time of inspection.
11) Provide missing clean out covers and escutcheon plates.
12) Provide trim to the FRP within the bar area.
Correct By: Correct Prior To Reinspection
Comments/Details
This establishment is not participating in the award program at this time and had 1 Priority, 0 Priority Foundation violations on this inspection.
Correct any items noted prior to reinspection on May 21st.
***Establishment removed the burgers and wings from the menu. All food items must be cooked in the oven under the type 2 hood.
***Walk-in beer/keg cooler and bar is under RM-11269. Walk-in cooler is installed, but still needs to be connected and turned on.
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.
Award: Not Participating,Signer: Danielle T.
"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.