Inspection Report
Pork on a Fork BBQ
1515 W DEER VALLEY RD PHOENIX AZ 85027
FD-24-01138
Food Establishment - Food Catering
Food Routine Inspection
3/12/2024
1
Completed
Violations
Violation #: 10
Description: Adequate Handwashing Sinks, Properly Supplied and Accessible
Comments:
Core-5-202.12 (B-D), C: Handwashing Sinks, Installation; Faucet Approved/Installed. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. --- Facility has no handwash station that is clearly visible from all points of service in the front service area --- provide handwash station that is clearly visible, no physical barriers within 25 ft of all points of service,
Catering prep room has handwash station located in the back corner that does not service the freezer/cook area in the food prep room -- relocate food prep room handwash station to accommodate all points of service in the food prep room
Correct By: Correct Prior To Reinspection
Violation #: 39
Description: Contamination Prevented during Food Preparation, Storage and Display
Comments:
Core-3-305.14, C: Food Preparation -- No splash guard between the mopsink and the food prep sink -- provide splash guard between mopsink and the food prep sink OR relocate mopsink to the restroom as discussed
Correct By: Correct Prior To Reinspection
Violation #: 47
Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used
Comments:
Core-4-101.11 (B-E), C: Characteristics-Multiuse; Durable, Nonabsorbent, Smooth, Easily Cleanable --- Rusted shelving --- provide shelving in good repair/resurfaced
Milk crates used as storage --- remove
Homestyle freeze with gasket in disrepair -- provide equipment in good repair
Hanging basket to hold utensils in food prep area -- remove, provide easy cleanable, durable, smooth surfaces
Correct By: Correct Prior To Reinspection
Violation #: 49
Description: Non-Food-Contact Surfaces Clean
Comments:
Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils -- Buildup of soiling inside the three compartment sink, back splash area, food prep tables -- clean and maintain clean
:
Violation #: 51
Description: Plumbing Installed; Proper Backflow Devices
Comments:
PRIORITY VIOLATION-5-205.15 (A), P: System Maintained in Good Repair; According to Law ---- I-Pro water fed combi oven to be connected to water line --- provide ASSE 1013 reduced pressure zone backflow preventer with drainage port with 1 inch air gap to the floor sink, test certification required at time of final inspection for remodel permit
No test certificate for the soda machine reduced pressure zone backflow preventer --- provide
No ASSE 1022 dual check valve for the tea dispenser --- provide
Drainage lines that are below the 1 inch air gap and/or rest on the floor drain grate --- provide 1 inch air gap from the bottom the drainage line to the top of the floor sink flood lip
Facility has hot hold steam wells that have pvc drainage lines that do not lead to a floor sink --- provide drainage line that drains to a floor sink , discussed swivel elbow to allow drainage to near by floor sink
Facility has chemical dispenser backflow preventers with no 1 inch air gap --- provide chemical dispensers with 1 inch air gap backflow preventers
:
Violation #: 55
Description: Physical Facilities Installed, Maintained, and Clean
Comments:
Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods ---- Grease trap cover rusted and in disrepair --- replace
Cove base in the kitchen, walk in cooler, food prep room not adhered to wall, missing in room under staircase --- provide cove base throughout all areas of food preparation, storage and water moisture areas
Mop buckets stored in room under staircase that is not finished, exposed wood and plaster board, unsealed flooring. Flooring behind the oven in the food prep room not sealed, hot water heater areas -- seal and provide easy cleanable, durable, non-absorbent and smooth finished flooring, ceiling, and walls
Holes in the ceiling, flat ceiling paint in the food prep room, open penetrations in the walk in cooler, missing cleanout covers -- seal all cracks, crevices and penetrations
wood flooring to be for the dry storage area not smooth and not sealed -- provide easy cleanable, durable, non-absorbent and smooth surface for the floor
Laminate countertops in the food prep area for the catering area -- remove, provide easy cleanable, durable, non-absorbent and smooth surface
Hood flashing for the smoker no adhered to the wall and has no cove base -- secure, seal and provide cove base
:
Violation #: 56
Description: Adequate Ventilation and Lighting; Designated Areas Used
Comments:
Core-6-303.11, C: Intensity-Lighting --- Areas in the walk in cooler at 1 foot candles in the corners --- provide more lighting, 50 foot candles in food preparations areas
20 foot candles in the walk in coolers, warewashing
Correct By: Correct Prior To Reinspection
Comments/Details
Oc inspection conducted with Wes
Inspection rights and inspection report emailed to Wes
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.
Please be advised that the New Business Permit Application fee includes one initial inspection and one follow-up inspection. Additional fees will be assessed for any additional follow-up plan review inspections. Discussed inspection upon request fee with owner for more than 1 re-inspection.
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.
No County legal action will result from this inspection.
The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) to permittees in the coming months. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.
If you are unsure whether your email address is accurate, you may:
• Contact your inspector using the phone number or email on your last inspection report to review, or
• Contact the Department using the email addresses below,
o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)
o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)
o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)
o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)
Note: If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website
https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181 or call 602-506-6824.
Award: Not Participating,Signer: Wes Hansen
"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.