Inspection Report
Randy's Donuts
5709 N 7TH ST PHOENIX AZ 85014
FD-24-01092
Food Establishment - Eating & Drinking
Food Review Inspection
4/10/2024
0
Completed
Comments/Details
Inspection report was emailed to Shane Miller.
Ensure the following is corrected prior final construction inspection:
1. Ensure hot water temperature at handwashing sinks maintains at least 100 degrees F, and at least 110 degrees F at all other sinks.
2. Ensure refrigeration units are energized and maintain an ambient temperature no more than 41 degrees F.
3. Repair slow draining hub drain under 3-compartment sink. Ensure drain does not overflow when sink is emptied.
4. Replace clean-out cover below 3-compartment sink.
5. Provide a floor cover that is smooth and easily cleanable around grease trap access on floor near 3-compartment sink. Ensure seal cover edges are smooth. Seal around cover.
6. Reverse hot and cold water at mop sink faucet.
7. Seal bottom of coved base to floor around mop sink, front of the house point of sale area, and restroom.
8. Provide indirect drain for espresso machine with a one inch air gap.
9. Seal escutcheon plates to walls below handwashing sinks.
10. Seal gaps around pipe penetrations in walls.
11. Provide detailed cleaning of front/back of the house areas.
12. 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 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.
"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.