Inspection Report

Business Name
Pork on a Fork BBQ

Business Address
1515 W DEER VALLEY RD PHOENIX AZ 85027

Permit Number
FD-24-01138

Permit Type
Food Establishment - Food Catering

Inspection Purpose
Food Routine Inspection

Inspection Date
5/20/2024

Grade

Priority Violation
1

Inspection Status
Completed

Violations

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 --- Facility has cloth baskets to hold single serve items, ie silverware -- provide surfaces that are easy cleanable, durable, non-absorbent and smooth

Correct By: Correct Prior To Next Routine Inspection

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

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

Correct By: Correct Prior To Next Routine Inspection

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

Catering area flooring has been converted to vct tiles -- seal top surface to provide easy cleanable, durable, non-absorbent and smooth surface for the floor

Hood flashing for the smoker no adhered to the wall and has no cove base -- secure, seal and provide cove base

Correct By: Correct Prior To Next Routine Inspection

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 Next Routine Inspection

Comments/Details

Oc re-inspection conducted with Wes and Justin
Inspection rights and inspection report emailed to Wes

Facility has a remodel permit RM-11410 that all outstanding items will be corrected

No County legal action will result from this inspection.

Award: Re-Inspection,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.

Grading System The matrix below is used to grade food inspections under the voluntary grading system.
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.