Inspection Report
Business Name
Freddy's Frozen Custard & Steakburgers
Freddy's Frozen Custard & Steakburgers
Business Address
405 N 99TH AVE TOLLESON AZ 85353
405 N 99TH AVE TOLLESON AZ 85353
Permit Number
FD-86515
FD-86515
Permit Type
Food Establishment - Eating & Drinking
Food Establishment - Eating & Drinking
Inspection Purpose
Food Review Inspection
Food Review Inspection
Inspection Date
4/6/2023
4/6/2023
Grade
Priority Violation
0
0
Inspection Status
Completed
Completed
Comments/Details
Equipment inspection conducted with Site Superintendent, Gabriel H.
At the time of this inspection, this project was about 60% complete.
Inspection report was emailed to Gabriel and Shea.
Prior to final:
1). Ensure that dump sink in front counter area is indirectly plumbed to floor sink as discussed.
2). Bathroom tile and base tile at the dining room soda station is coved, no changes needed.
3). The backflow valve for the soda system will need to be a reduced pressure zone backflow valve. Hub drain can be led to the mop sink. Do not install any copper downstream and valve will need to be tested and certified before final inspection.
4). Check valve for the tea brewer will need to be switched out for a model that meets plumbing standard ASSE 1022.
5). Install a separate water feed at the mop sink with faucet to supply the future chemical dispenser.
6). Flash off around walk-in to cover gaps.
7). Drive through soda station (NW drive through) drain lines will be led through the wall to the floor sink under the soda station.
8). A backflow valve (reduced pressure zone backflow valve) may be required for the custard machine. See comments in the plan review letter).
9). Dishwasher drain line #11 will need to transition into a rigid line and then led to the floor sink.
10). Seal all gaps in hood with silver heat resistant silicone.
11). Seal gap between stainless steel and stainless steel transition piece on corner of wall under smaller hood.
12). Re-grout/refill low levels of grout at transitions.
13). Ensure air curtains are functioning and turn on automatically when window is opened.
14). Water heater was not installed yet. Ensure it is at least 75 gallons.
15). Caulk/grout/silicone along top of cove base where there are gaps in grout.
Please continue with construction according to plans, stipulation letter, and inspections.
Please call (602) 526-0917 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.
A certified food manager is required at time of approval. If not already obtained, please obtain your certified food manager certificate from an ANSI approved testing company. All other food handlers must obtain ANSI approved food handler certificates.
No county legal action will result from the inspection.
At the time of this inspection, this project was about 60% complete.
Inspection report was emailed to Gabriel and Shea.
Prior to final:
1). Ensure that dump sink in front counter area is indirectly plumbed to floor sink as discussed.
2). Bathroom tile and base tile at the dining room soda station is coved, no changes needed.
3). The backflow valve for the soda system will need to be a reduced pressure zone backflow valve. Hub drain can be led to the mop sink. Do not install any copper downstream and valve will need to be tested and certified before final inspection.
4). Check valve for the tea brewer will need to be switched out for a model that meets plumbing standard ASSE 1022.
5). Install a separate water feed at the mop sink with faucet to supply the future chemical dispenser.
6). Flash off around walk-in to cover gaps.
7). Drive through soda station (NW drive through) drain lines will be led through the wall to the floor sink under the soda station.
8). A backflow valve (reduced pressure zone backflow valve) may be required for the custard machine. See comments in the plan review letter).
9). Dishwasher drain line #11 will need to transition into a rigid line and then led to the floor sink.
10). Seal all gaps in hood with silver heat resistant silicone.
11). Seal gap between stainless steel and stainless steel transition piece on corner of wall under smaller hood.
12). Re-grout/refill low levels of grout at transitions.
13). Ensure air curtains are functioning and turn on automatically when window is opened.
14). Water heater was not installed yet. Ensure it is at least 75 gallons.
15). Caulk/grout/silicone along top of cove base where there are gaps in grout.
Please continue with construction according to plans, stipulation letter, and inspections.
Please call (602) 526-0917 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.
A certified food manager is required at time of approval. If not already obtained, please obtain your certified food manager certificate from an ANSI approved testing company. All other food handlers must obtain ANSI approved food handler certificates.
No county legal action will result from the inspection.
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.
| Priority Foundation Violations | ||||||
|
Number of Violation(s) |
0 | 1 | 2 | 3 | 4+ | |
|---|---|---|---|---|---|---|
|
Priority Violations |
0 | A | B | B | C | D |
| 1 | B | B | B | C | D | |
| 2 | C | C | C | C | D | |
| 3 | D | D | D | D | D | |
| Any legal action for a pattern of non-compliance or permit suspension results in a D | ||||||