Inspection Report

Business Name
Arizona Biltmore Golf Club

Business Address
2400 BILTMORE E ST PHOENIX AZ 85016

Permit Number
FD-90400

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Review Inspection

Inspection Date
3/27/2024

Grade

Priority Violation
0

Inspection Status
Completed

Comments/Details

Conducted onsite visit to discuss construction related items with contract Project Manager (PM) and Restaurant General Manager (GM). Project is approximately 80% complete. Most equipment has been installed in the kitchen. Main kitchen is allowed to stock and train. Main kitchen hot water temperatures at handwashing sinks are at least 100 degrees F, and at least 110 degrees F at other sinks. Main kitchen refrigeration units including walk-in refrigerator holding temperatures below 41 degrees F. During main kitchen stock and train, food service employees will use nearby golf club shop restrooms. Provide detailed cleaning of main kitchen prior to stock and train. Some equipment had been installed in the bar area. Bar equipment and finishes should be installed by 20 Apr 2024. Banquet area is still awaiting equipment to be installed. Anticipate equipment to be installed in banquet area this week.

Prior to equipment inspection, please ensure the following is addressed:

Kitchen, Bar, & Banquet Areas
1. Ensure hot water temperature maintains 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 maintains temperatures below 41 degrees F.
3. Finish installing coved base in storage 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. Test backflow preventer and provide test report.
5. Seal coved base and and wall/ceiling penetrations inside and outside 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. Finish installing RPZ backflow preventer between water source and misting system in hot water heater/water softener room. Test backflow preventer and provide test report.
9. Install splash guards between handwashing sinks and 2-compartment sink in main kitchen.
10. Install RPZ backflow preventer between water source and combi-oven in main kitchen. Ensure drain line for backflow preventer drains to nearby floor sink with a one inch air gap. Test backflow preventer and provide test report.
11. 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. Ensure drain line for backflow preventer drains to nearby floor sink with a one inch air gap. Test backflow preventer and provide test report.
12. Ensure remaining drain lines throughout kitchen, bar, banquet areas drain indirectly to nearby floor sinks with a one inch air gap.
13. Adjust gaskets around double doors at kitchen entrance/server area so they are tight sealed and no light shines through.
14. Installing coved base around mop sink and floor/wall juncture in mop sink room.
15 Provided separate plumbing lines for chemical dispenser at 3-compartment sink and mops sink. Ensure chemical dispensers have ASSE 1055A internal air gaps.
16. Finish installing handwashing sink and equipment at banquet bar.
17. Install ASSE 1022 dual check backflow preventers between water source and coffee/tea beverage systems.
18. Finish installing coved base at floor/wall juncture in kitchen employee restroom.
19. Seal escutcheon plates to wall behind main kitchen combi-oven.
20. Ensure door switch is activated for back kitchen exterior door air curtains.

Inspection report was emailed to Christopher Hermine, Heather Wissler, and Larry Kurtz

Please continue with construction according to plans, stipulation letter, and inspections.

No County legal action will result from this inspection.

Award: Not Participating,Review Complete: CHECKED,Review Notes: QA ML,Signer: 0

"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.