Inspection Report

Business Name
Dollar Tree
Business Address
16835 E SHEA BLVD FOUNTAIN HILLS AZ 85268
Permit Number
FD-24-01912
Permit Type
Food Establishment - Retail Food
Inspection Purpose
Food Review Inspection
Inspection Date
3/23/2024
Grade
Priority Violation
0
Inspection Status
Completed

Comments/Details

Equipment inspection conducted with store Shift Manager. At the time of this inspection, this project was 100% complete. Arrived to conduct final construction inspection and found store to be open and operating. Verified store has a 36-gallon capacity water heater, however did not observe any hot water at mop sink and restroom handwashing sinks. Temperature of hot water was 72 degrees F. Advised Manager that hot water at handwashing sinks must be at least 100 degrees F and at least 110 degrees F at mop sink. Hot water must reach fixtures within 45 seconds. Advised Manager to have hot water between 100 - 110 degrees F available by Monday. Manager contacted there contractor to have the hot water issue resolved. Will follow up with store on Monday, 25 Mar 24 for resolution and final construction inspection. Ambient temperature of refrigeration units is below 41 degrees F.

Address/correct the following items by final construction inspection:

1. Ensure hot water at handwashing sinks is at least 100 degrees F, and 110 degrees F for mop sink.
2. Seal gaps at seams of FRP restrooms.
3. Seal junction seams on wall in walk-in freezer.
4. Install 3/8 inch metal coved base at floor/wall junctures on inside left and right entrance of walk-in refrigerator.
5. Install coved base around mop sink and seal.
6. Seal gaps at wall corners of FRP at mop sink.
7. Paint bare wood walls in back storage break area and near back storage room doors with several coats of semi-gloss or high gloss paint. Ensure surfaces are smooth and easily cleanable.
8. Seal coved base to wall around perimeter of back storage area .
9. Install self-closing door mechanism on right back delivery door.
10. Repair/adjust weather stripping at back delivery door entrance so it seals tightly and no light shines through.

Inspection report email to Nicole Wilson

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.

Due to the violations noted on this inspection report, County legal action may result from this 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.
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.