Inspection Report

Business Name
Caesars Republic Scottsdale
Business Address
4747 N GOLDWATER BLVD SCOTTSDALE AZ 85251
Permit Number
FD-88470
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Review Inspection
Inspection Date
12/6/2023
Grade
Priority Violation
0
Inspection Status
Completed

Comments/Details

Equipment inspection for a Class 4 10+ E&D permit was conducted with superintendent John L. by appointment. The project is approximately 90% complete at time of inspection.

Please ensure the following items are addressed by the completion of the project:
1) Provide ASSE 1013 reduced pressure backflow preventers upstream of the countertop combi ovens. Certify and provide test reports.
2) Provide ASSE 1022 dual checks on each water supply line connected to non-carbonated beverage equipemnt.
3) Horizontal runs of condensate in the walk-in cooler units must be guttered, troughed, or wrapped to prevent contamination from any potential leaks.
4) Provide additional splash guards around the cook line handwash sinks that match the highest point of the faucets.
5) Ensure the small exterior portions of the walk-in cooler units are provided with a 3/8th inch minimum cove base.
6) Provide a 3/8th inch minimum cove to the mop sink/floor junctures.
7) The knock box roller is not approved based on finish. Please provide a smooth and cleanable roller.
8) Ensure all indirect drain lines at the bar are rigid plumbed and provided with 1" minimum air gaps above the floor sinks.
9) Provide a hose bib vacuum breaker for the hose bib faucet located next to the ice machine.

The facility has multiple condensate pumps above ceiling grid and above food and drink areas. The resolution is to install clear ceiling panels for visual inspection and large catch trays/pans that will be plumbed to the nearest floor sink.

MCESD inspection report was delivered via email.

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.
A B B B B B B B C C C C C C D D
Priority 0 0 0 0 0 1 1 1 0 1 1 2 2 2 2 3
Priority Foundation 0 1 2 3 4 0 1 2 5 3 4 0 1 2 3 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.