Inspection Report
Wedgewood Weddings
3719 N 75TH ST SCOTTSDALE AZ 85251
FD-24-02529
Food Establishment - Eating & Drinking
Food Advisory Inspection
4/30/2024
0
Completed
Comments/Details
Please correct the following prior to OC inspection:
1. Seal around base of water heater.
2. Seal pipe penetration into ceiling above water heater. Ensure seal is smooth and easily cleanable.
3. Provide separate indirect drain line to nearby floor sink for dump sink next dishwashing machine with a one inch air gap.
4. Provide separate indirect drain lines with a one inch air gaps, or provide hub drains with one inch air gaps for all three dump sinks at main bar.
5. Provide one inch air gap for drain line at prep sink next to kitchen hood.
6. Provide brighter light in walk-in refrigerator. Ensure light is bright enough to see far corners for cleaning.
7. Repair/replace rusted wire storage racks in wall-in refrigerator. If repaired, ensure racks are smooth and easily cleanable.
8. Remove rust from top of ice machine and seal. Ensure repair is smooth and easily cleanable.
9. Seal metal coved base at floor juncture under cooking hood.
10. Provide an ASSE 1022 dual check backflow preventer between water source and kitchen coffee machine.
11. Test reduced pressure principle zone assembly (RPZ) backflow preventer next to kitchen ice machine and provide report.
12. Provide RPZ backflow preventers between water source and each glass rinser at main bar. Test and provide report for RPZ backflow preventers.
13. Test and provide report for carbonated beverage system RPZ backflow preventer behind main bar.
14. Provide coved base around mop sink.
15. Seal escutcheon plate to wall at mop sink.
16. Replace or seal sprinkler head cover in mop sink room ceiling.
17. Ensure hot water temperature at handwashing sinks in restrooms throughout establishment has a minimum of 100 degrees F.
18. Seal crack in floor of women’s restroom.
19. Fill and seal pits in flooring in men’s restroom.
20. Reseal restroom handwashing sink countertop backsplash corners.
21. Provide portable handwashing sink for mobile bar.
22. Paint bare wood underneath countertop at bar with semi-gloss or high gloss paint. Ensure surface is smooth and easily cleanable.
23. Install weather stripping on kitchen main double doors. Ensure doors seal tightly with no light shining through.
Emailed inspection report
No County legal action will result from this 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.