Inspection Report

Business Name
Chick-fil-A

Business Address
7650 S 24th ST PHOENIX AZ 85042

Permit Number
FD-24-02855

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
5/21/2024

Grade

Priority Violation
2

Inspection Status
Re-Inspection Required

Violations

Violation #: 1

Description: Plumbing and Backflow (FD PR)

Comments:

Core-5-204.12, C: Backflow Prevention Device, Location __ Noted backflow preventers of the soda carbonator is not visible and accessible for testing, monitoring and servicing. Please re-arrange to allow access.

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained __ Noted shut off valve of the 3-comp sink's faucet is missing. Also, the breading tables were not provided with floor sink(S) and are discharging into buckets at the end of the day. Provide rigid drainpipe for the breading tables and these units must be rolled to the nearest floor sink to discharge waste water when ice bath need to be replaced. Please repair/ replace and maintain. Discussed with owner floor sink(s) will be required for these tables during future remodel.

PRIORITY VIOLATION-5-202.13, P: Backflow Prevention, Air Gap__ Noted drainpipe from the dishwasher is inside the floor sink and some of the drainpipes from other equipment are at the floor level. Drainpipes from equipment, work sink, ware washing sink/ equipment must have minimum 1" air gap from the finished floor.

Violation #: 1

Description: Plumbing and Backflow (FD PR)

Comments:

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

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

___ Noted a rethermalizer, mister system and coffee/ tea brewers were installed without backflow preventer. Provide a reduced pressure zone assembly at the water connection point of the rethermalizer and the mister system. Provide a drain cup for the device. Drainpipe must be rigid and indirectly discharge to the nearest floor sink with minimum 1" air gap from the finished floor. Provide a vented dual check valve (ASSE 1022) at the water connection point of the coffee/ tea brewer and any non-carbonated drink equipment. These are not testable backflow devices, so replace them annually or whenever they leak; whichever comes first.

Priority Foundation-5-205.13, Pf: Scheduling Inspection and Service for a Water System Device __ Testable backflow devices must be re-certify annually. Water filter must be replaced per manufacture recommendation. Please provide date when each backflow unit is tested and water filter has been changed. Maintain records of testing and replacement on file for inspection purpose.

Correct By: Correct Prior To Reinspection

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

Core-6-201.13, C: Floor and Wall Junctures, Coved, and Enclosed or Sealed __ Noted plugs are missing inside the walk-in freezer's ceiling. Provide missing plugs or seal with low temp silicone.

__Cove tiles at walk-in unit wall are separating from the wall. Please re-seal.

___Floor tiles at the edge of the mop sink are chipped/ missing and also waste water is not fully contained inside the mop sink and running onto the floor. Provide curb at the edge of the mop sink to ensure waste water properly discharge into the sink.

__ Noted one of the stall inside the women's restroom was put out. Per employee, the toilet was clogged and had not been working for a while. Repair/ replace.

Correct By: Correct Prior To Next Routine Inspection

Comments/Details

E&D, class 3 10+

OC inspection was conducted with the owner, Austin Hawes. The establishment is open and operating.

Permit is approved.
Discussed with owner regarding additional permit will be required if the establishment is on a food program or provide foods for other establishments for retail.

Please address all items noted in the report before the re-inspection on 6/21/24:

A copy of the inspection rights is attached to the report.

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.

This establishment/operation has demonstrated sufficient compliance to proceed with the issuance of the permit. To complete the permitting process, issuance of this permit, and begin operation, the applicant must first submit payment of the annual operating permit fee to the Department’s Administrative Services. Fees paid up to this inspection approval do not include the annual operating permit fee. PAYMENT with a credit/debit card can be made via phone at 602-506-6824, Option 2.
Per MCEHC Chapter I, Regs 4 & 5, no person shall conduct an operation or operate an establishment for which a permit is required without holding the necessary and valid permit to do so. Payment with a credit/debit card can be made on-line via select “Pay a Fee” at esd.maricopa.gov. Please note that if you select payment via online, the annual operating permit fee invoice may take up to 7 business days to post online. Also, checks and money orders are accepted via US Mail. If you select payment via US Mail, for further instructions please refer to the printed invoice. No operating permit is valid, until the permit fee is received by the Department. It is the responsibility of the permit holder/owner to notify MCESD if there are contact/ billing address changes.

Manager / person in charge must be a certified food protection manager (CFPM). Please obtain and maintain on site for inspection purpose. Please be advised that the person in charge must be a CFPM and presence on site at all operational hours. Food handlers must maintain food handler’s certifications.

This establishment is not participating in the award program at this time and had 2 Priority, 1 Priority Foundation violations on this inspection.

Award: Not Participating,Email Sent: CHECKED,Signer: Austin Hawes

"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.