Inspection Report
Arizona Biltmore Golf Club
2400 BILTMORE E ST PHOENIX AZ 85016
FD-90400
Food Establishment - Eating & Drinking
Food Review Inspection
3/14/2024
0
Completed
Comments/Details
Kitchen, Bar, & Banquet Areas
1. Ensure hot water is at least 100 degrees F at handwashing sinks, and at least 110 degrees F at all other sinks.
2. Ensure all refrigeration is energized and holding temperature below 41 degrees F.
3. Finish installing coved base in room that will hold the carbonated beverage system.
4. For the carbonated beverage system, ensure a Reduced Pressure Principle Zone Assembly (RPZ) backflow preventer is installed between the water source and carbonator. Ensure there is no copper/brass fixtures downstream of backflow preventer. Use stainless steel or pex.
5. Seal coved base and and wall/ceiling penetrations in kitchen and banquet area walk-in refrigerators.
6. Seal gaps between outside wall and walk-in refrigerator.
7. In hot water heater/water softener room, seal penetrations walls and finish installing scrim sheeting in ceiling.
8. Install splash guards between handwashing sinks and 2-compartment sink, ice machine, in 3-compartment sink room, and in dishwashing machine room.
9. Install hanging hook on wall next to water mixer/filler near back kitchen prep area, and water dispenser hose under grill hood. Shorten hose or install clamp so hose cannot reach floor.
10. Seal gaps around 3-compartment sink.
11. Provide specifications combi-oven. Provide explanation on how oven will be used. Operational use of combi oven will determine type of backflow preventer needed. Either an RPZ or double check valve assembly will need to be installed between water source and combi oven.
12. Install RPZ backflow preventer between grill hood wash down system and water source. Backflow preventer will need to be mounted on nearby wall for accessibility.
13. Ensure drain lines throughout kitchen, bar, banquet areas drain indirectly to nearby floor sinks with a one inch air gap.
14. Install double doors with gasket for kitchen entrance at server area.
15. Finish installing mop sink. If mops will be hung on wall, then FRP will need to be extended to height of mop hanger.
16 Provided separate plumbing lines for chemical dispenser at 3-compartment sink and mops sink. Ensure chemical dispensers have ASSE 1055A internal air gaps.
17. Finish installing handwashing sink and equipment at banquet bar.
18. Install light colored scrim sheeting in ceiling in back banquet area.
19. Seal concrete in beverage area near banquet bar.
20. Install ASSE 1022 dual check backflow preventers between water source and coffee/tea beverage systems.
21. Provide sample of restroom wall paper.
Conducted inspection with R.S. 635.
Inspection report was emailed to Heather Wissler and Larry Kurtz
Please continue with construction according to plans, stipulation letter, and inspections.
Please also ensure you have read your Responsibilities to Qualify for a Permit document and are in compliance
with all requirements before final inspection.
No county legal action will result from the inspection.
Please continue with construction according to plans, stipulation letter, and inspections.
Please also ensure you have read your Responsibilities to Qualify for a Permit document and are in compliance with all requirements before final inspection.
No county legal action will result from the inspection.
Award: Not Participating,Review Complete: CHECKED,Review Notes: RA- Danny,Signer: DB
"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.