Inspection Report

Business Name
The Spot Neighborhood Grill
Business Address
5350 W BELL RD GLENDALE AZ 85308
Permit Number
FD-24-00370
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Review Inspection
Inspection Date
3/27/2024
Grade
Priority Violation
0
Inspection Status
Completed

Comments/Details

Plumbing Inspection - E&D Class 4
This inspection was conducted with the on site superintendent.
A PDF copy of this inspection report was emailed to Jeremy J. at the time of this inspection.
No county legal action will result from this inspection.

Correct the following prior to final permit approval;
1. Provide the 75-gallon capacity water heater as discussed.
2. Provide a certified, drinking water safe, RPZ backflow prevention device for the water supply line to the soda fountain carbonator. All piping and fittings on the downstream side of this device must be plastic or stainless steel, no copper or brass.
3. Provide a certified, drinking water safe, RPZ backflow prevention device for the water supply line to the patio mister system if one is installed.
4. Provide a certified, drinking water safe, RPZ backflow prevention device for water supply lines to blender or glass rinsers installed in sinks or countertops.
5. Position all ceiling fans so that the blades are not directly over the bar or wait station areas.
6. All seams and openings in the scrim sheeting above the bar, wait station area and dining room must be properly attached and sealed so that no gaps and insulation is exposed.
7. Provide a semi-gloss paint finish to all bare wood and ventilation ducts above the bar, wait station and dining room areas.
8. Provide a metal cove base at the floor/wall junctures on the inside and exposed outside portions of the walk-in refrigerator.
9. Provide a cove base finish at all floor wall junctures in the restrooms, kitchen and bar areas.
10. Open the wall in the area of the kitchen hand sink and do not install doors at the nearby entryway as discussed so that the hand sink is visible and accessible to the wait station area.
11. Provide a minimum of a semi-gloss paint finish to all bare wood including the underside of the water heater stand and the undersides of all countertops and bar tops.
12. Ensure that the Atmospheric Vacuum Breaker and water valves on the mop sink faucet are fully functional.
13. Floors throughout the facility must be waterproof and smooth enough to be easily cleanable.
14. Separate, hard piped drain lines that do not connect to any other waste drain pipes must be installed for all food related sinks, equipment, ware washing sinks, ice bins, ice machines, etc. These drain pipes must empty indirectly to floor sinks with minimum 1 in. air-gaps between the ends of the drain pipes and the flood rims of the floor sinks they drain into.



Award: Not Participating,Review Complete: CHECKED,Review Notes: QA ML,Signer: 0

"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.