Inspection Report

Business Name
Brews Burger Joint
Business Address
5055 W RAY RD CHANDLER AZ 85226
Permit Number
FD-24-01782
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Review Inspection
Inspection Date
4/16/2024
Grade
Priority Violation
0
Inspection Status
Completed

Comments/Details

E&D, class 4 10+

Plumbing inspection was conducted with the owner, Charles Mahony. Construction is at 70% completion.

Please address all items in the report prior to the next inspection:
1. Provide a reduced pressure zone assembly at the water connection point of the soda carbonator. Conduits and fittings after the RPZ must be PEX or stainless steel only. Do not use copper or brass alloys after the RPZ. Certify the backflow preventer and provide report.
2. Provide vented dual check valves (ASSE 1022) at each coffee/ tea brewer, and hot water dispenser.
3. Seal all holes, chases, gaps, penetrations.
4. Provide several coats of semi-gloss or equal paint on substrate of the countertop. Including around drilled holes for soda fountain, trash cans, electrical and data.
5. Drainpipes from ice machine, drain tray, ice bins, dump sinks must be rigid and indirectly discharge into the nearest floor sink with minimum 1” air gap from the finished floor.
6. Provide escutcheon plates around pipe penetrations.
7. Provie an additional water stub-out with angle stop at the mop sink for chemical dispenser.
8. Backflow preventer must be visible, easily accessible for service and monitoring.
9. Floor sinks must have strainers, at least half exposed under large equipment or cabinet. Please box around if it is under the cabinet.
10. Provide 3/8” radius cove base at walls/ floor junctures and cabinet/ floor junctures. Rubber base is acceptable, please seal the bottom of the base to the floor.
11. Provide a dump sink at the bar. Sink must have hot and cold water and indirectly discharge to the nearest floor sink.
12. Provide side splashguard on the right side of the hand sink in the ware washing area.
13. Provide separate drainpipes for the hand sink and the prep sink. Sinks cannot share the same drainpipe.
14. All sinks must have hot and cold water. Hot water must be at 120*F and available at point of service within 45 seconds upon activation. Tempered water at hand sinks must be at least 95*F or higher.

Report is auto-mailed to owner.

No County legal action will result from this inspection.

Please contact the Department at 602-506-6824 to schedule the next inspection. Currently allow 7-15 business days to schedule.

"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.