Inspection Report
Randy's Donuts
5709 N 7TH ST PHOENIX AZ 85014
FD-24-01092
Food Establishment - Eating & Drinking
Food Review Inspection
3/26/2024
0
Completed
Comments/Details
Inspection report was emailed to Shane Miller.
Please ensure the following prior to final inspection:
1. Ensure hot water temperature at handwashing sinks is at least 100 degrees F, and at least 110 degrees F at 3-compartment sin and mop sink.
2. Ensure refrigeration units are energized and holding an ambient temperature no more than 41 degrees F.
3. Observed open ceiling in back kitchen dishwashing and prep area. Provide an enclosed ceiling above entire dishwashing area, prep area, hot water heater, and mop sink, which is light in color, smooth, and easily cleanable.
4. Install 3/8 inch radius coved base in front of mop sink, perimeter of floor/wall juncture in restroom, and in front beverage prep area at floor/shelving juncture at display and pint sale area.
5. Install hub drain with a one air gap at 3-compartment sink.
6. Provide rigid indirect drain line from ice machine to mop sink with a one inch air gap.
7. Install air curtain with door activated micro switch at back door and drive-thru window.
8. Install splash guard to left of beverage prep area dump sink.
9. Install FRP or tile on wall to right of dump sink and above/below front prep table.
10. Install FRP or tile on wall around handwashing sink in front beverage prep area.
11. Paint bare wood under front counter with several coats of semi-gloss or high gloss paint. Ensure surface is smooth and easily cleanable.
12. Install ASSE 1022 dual check backflow preventers between water source and espresso and coffee brewers.
13. Install/adjust self closing mechanism on restroom door.
14. Replace acoustic ceiling tiles in restroom, or paint ceiling tiles with several coats of semi-gloss or high gloss paint. Ensure ceiling surface is light in color, smooth and easily cleanable.
15. A certified food manager is required at time of approval. If not already obtained, please obtain your certified food manager certificate from an ANSI approved testing company. All other food handlers must obtain ANSI approved food handler certificates.
Please continue with construction according to plans, stipulation letter, and inspections.
Please call (602) 402-3147 for a final inspection at 100% completion of project or if an additional onsite walk-through is needed.
Please also ensure you have read your Responsibilities to Qualify for a Permit document and are in compliance with all requirements before final inspection.
No county legal action will result from the inspection.
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.
| 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.