Inspection Report

Business Name
Fletcher's Sports Grill

Business Address
20783 N 83RD AVE PEORIA AZ 85382

Permit Number
FD-24-02072

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
3/21/2024

Grade

Priority Violation
4

Inspection Status
Completed

Violations

Violation #: 47

Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used

Comments:

Priority Foundation-4-202.11, Pf: Food-Contact Surfaces-Cleanability; Smooth, Easily Cleanable. 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/4574/AMC-Toolbox---Food-Contact-Surfaces.

1. The cutting boards for the cook line prep cooler are deeply scored and cannot be properly cleaned. Replace or resurface these cutting boards to be smooth non-absorbent and easily cleanable.

Correct By: Correct Prior To Reinspection

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

PRIORITY VIOLATION-5-203.14, P: Backflow Prevention Device, When Required;

1. There is a patio mister system connected to a water supply line adjacent to the water heater. Provide a certified, drinking water safe, RPZ backflow prevention device with a funnel drain assembly for the water supply to the mister system or remove the mister system.

PRIORITY VIOLATION-5-205.15 (A), P: System Maintained in Good Repair; According to Law;

1. There is a flexible water line extending from the back of the ice machine into the floor sink beneath the machine. Provide a hard pipe end piece such as PVC for this drain line that empties into the floor sink beneath the machine with a minimum 1 in. air-gap between the end of the hard pipe and the flood rim of the floor sink.

2. Provide minimum 1 in. air-gaps between the ends of all drain pipes at all floor sinks in the kitchen and the bar.

Priority Foundation-5-205.13, Pf: Scheduling Inspection and Service for a Water System Device;

1. The RPZ backflow prevention device for the soda fountain carbonator and for the new mister system must each be tested and certified.

Correct By: Correct Prior To Reinspection

Violation #: 52

Description: Sewage and Waste Water Properly Disposed

Comments:

PRIORITY VIOLATION-5-402.11, P: Backflow Prevention;

1. The food prep sink has been removed from this facility where fruits and vegetables are cleaned and cut. Provide a dedicated , NSF approved food prep sink with separate hot and cold water valves and a separate drain pipe that does not connect to any other waste drain pipes before emptying into a floor sink with a minimum 1 in. air-gap.

PRIORITY VIOLATION-5-402.13, P: Conveying Sewage;

1. There is a pool of stagnant water filled with organic matter behind and underneath the ice machine. Clean all standing water and repair all water leaks in this area to prevent this from recurring.

2. The floor sink beneath the three compartment sink overflows when the basins of the sink are emptied. Clear the drain line in this floor sink so that the basins of this sink can be emptied without causing an overflow.

Correct By: Correct Prior To Reinspection

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

Core-6-101.11, C: Surface Characteristics-Indoor Areas;

1. There are holes in the metal floor of the walk-in refrigerator. Repair and seal all holes in the floor of the walk-in with metal that is smooth and easily cleanable.

2. There is a piece of bare wood attached to the wall above the backsplash of the three compartment sink that is becoming moldy. Replace this bare wood with material that is waterproof , smooth and easily cleanable and clean all the mold from the wall behind the three compartment sink.

Core-6-201.13, C: Floor and Wall Junctures, Coved, and Enclosed or Sealed

1. Replace the missing metal cove base at the floor/wall juncture on the front of the walk-in refrigerator.

Correct By: Correct Prior To Reinspection

Violation #: 56

Description: Adequate Ventilation and Lighting; Designated Areas Used

Comments:

Core-6-202.11, C: Light Bulbs, Protective Shielding;

1. Replace all missing light shields in the kitchen.

Core-4-204.11, C: Ventilation Hood Systems, Drip Prevention;

1. Cover and seal all holes in the stainless steel wall beneath the cooking hood. Use smooth metal and high temperature resistant metallic silicone caulk for repairs.

Correct By: Correct Prior To Reinspection

Comments/Details

OC Inspection - E&D Class 4
This inspection was conducted with the owner
A PDF copy of this inspection report was emailed to Lisa B. at the time of this inspection.

This establishment is not participating in the award program at this time and had 4 Priority and 2 Priority Foundation violations on this inspection.

If violations are not corrected by established timeframes, legal action may result.
Re-inspection is scheduled for 04/23/2024.

This establishment has demonstrated sufficient compliance to proceed with the issuance of the permit. To complete the issuance of this permit and begin operation, the applicant must first submit payment of the permit fee to the Department’s Business Services Office. Per Chapter I, Regulation 4, of the Maricopa County Environmental Health Code, no person shall conduct an operation or an establishment for which a permit is required without holding the necessary and valid permit to do so. Payment with a credit card can be made in person, by US Mail, by or phone at 602-506-6824 Option 2. We accept cash, check, money order, credit/debit. It is the responsibility of the permit holder/owner to notify MCESD if there are contact/ billing address changes. All permit fees are nonrefundable.

On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. 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)
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.

Award: Not Participating,Review Complete: CHECKED,Review Notes: QA ML,Signer: Lisa B.

"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.