Inspection Report
Lane Park
7232 E 1ST ST SCOTTSDALE AZ 85251
FD-24-02099
Food Establishment - Eating & Drinking
Food Review Inspection
4/18/2024
0
Completed
Comments/Details
Complete the following prior to Final Construction Inspection:
1. Ensure hot water is received at all sinks within 45 seconds of turning on faucet. Ensure hot water temperature at handwashing sinks is at least 100 degrees F and at least 110 degrees F at all other sinks.
2. Ensure all refrigeration units are energized and holding an ambient temperature of 41 degrees F or below.
3. Install a reduced pressure princple zone assembly (RPZ) backflow preventer between water source and soda system carbonator. Ensure there is no copper/brass plumbing fixtures downstream of RPZ backflow preventer. Only stainless steel, pex, or pvc can be used. Ensure backflow preventer is indirectly drained to nearby floor sink with a one inch air gap above floor sink. Test backflow preventer and provide report.
4. Provide separate drain line for dump sink at dishwashing machine. Ensure drain line is routed to nearby floor sink with a one inch air gap.
5. Seal gaps around mop sink and seal. Install coved base around mop sink.
6. Finish sealing coved base to wall in kitchen and ensure there are no gaps.
7. Seal handwashing sinks, prep sink, dishwashing machine, and 3-compartment sink to wall.
8. Seal/flash gaps around front of kitchen and bar walk-in refrigerators.
9. Flash top of bar walk-in refrigerator to ceiling.
10. Flash top of kitchen walk-in refrigerator to ceiling, or install ceiling tiles above walk-in refrigerator which are smooth and easily cleanable.
11. Seal gaps at panel seams inside both walk-in refrigerators.
12. Install/connect power to light inside walk-in refrigerators. Ensure there is enough light to illuminate corners of refrigerator.
13. Replace vinyl coved base in bar walk-in refrigerator with stainless steel coved base.
14. Install coved base at floor/wall juncture around inside perimeter of restrooms.
15. Provide indirect drain line to floor sink for water heater and TMP valve with a one inch air gap.
16. Paint bare wood underneath bar countertop with semi-gloss or high gloss paint. Ensure finish is smooth and easily cleanable.
17. Fill in rough flooring area under 3-compartment sink. Ensure flooring is sealed, smooth, and easily cleanable.
18. Ensure air curtains above kitchen exterior doors activate when doors are open and micro-switch is modified to prevent manual deactivation.
19. Provide detailed cleaning.
20. Provide Certificate of Occupancy.
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.
Emailed inspection report to Matthew Hearn
No county legal action will result from the inspection.
"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.