Inspection Report

Business Name
The Abbington Gilbert

Business Address
3239 S MERCY RD GILBERT AZ 85297

Permit Number
FD-87039

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Review Inspection

Inspection Date
10/31/2023

Grade

Priority Violation
0

Inspection Status
Completed

Comments/Details

Equipment inspection
Construction is about 90% complete
Superintendent not on-site

Address the following items:

(1) Soda fountain has been re-added after telling Town of Gilbert it was being deleted. Town of Gilbert backflow must re-inspect the soda machine and backflow.
(2) Remove carpet from under the bag n the box. Bag n the box was relocated from the back kitchen. Provide a flooring that is smooth, non-absorbent and easily cleanable.
(3) Remove carpet from in front of the beverage counter area in the dining room. Provide at least 3 feet of easily smooth, easily cleanable and non-absorbent flooring.
(4) Foam, trim and seal, both ends of the soda chases.
(5) Provide 3/8 radius coved base at the counter toe kicks at the ice cream station.
(6) Install drain line for overflow grate at the beverage service counter. Route to floor sink.
(7) Caulk the beverage service counter to the wall.
(8) Add grout at a 3/8 radius around all floor sinks in the kitchen.
(9) Provide dome strainers in all floor sinks.
(10) Replace the hot well unit as previously instructed due to lack of floor sink. Provide unit with no drains or install a floor sink under the unit.
(11) Install a self-closing device on the door leading to the laundry/mop sink.
(12) Secure and caulk all sinks, backsplash to the wall.
(13) Provide a splash guard on the left side of the hand sink located at the dish machine
(14) Provide splash guards on both sides of the hand sink located at the entrance to the kitchen

Report emailed

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.

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.