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
4/11/2024
Grade
Priority Violation
0
Inspection Status
Completed

Comments/Details

Equipment inspection conducted with General Manager and Contractor. Project is approximately 85% 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. Public restrooms are still being finished out and not open. During main kitchen stock and train, food service employees will use kitchen employee restroom and nearby golf club shop restrooms. Most equipment had been installed in the bar area. Bar equipment and finishes should be completed by 20 Apr 2024. Banquet area has equipment placed but not installed. Equipment installation in banquet area will be installed within the next 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.
4. For the carbonated beverage system, ensure no copper/brass fixtures are installed downstream of Reduced Pressure Principle Zone Assembly (RPZ) backflow preventer. Use stainless steel or pex. Test backflow preventer and provide test report.
5. Seal coved base to wall at floor junctures in banquet prep kitchen.
6. Seal gaps between outside wall and walk-in refrigerator next to office.
7. Provide a smoother transition cove at wall/floor juncture inside a walk-in refrigeration next to office.
8. Test backflow preventer and provide test report for RPZ backflow preventer between water source and misting system in hot water heater/water softener room.
9. Install splash guards between handwashing sink and 2-compartment sink in main kitchen.
10. 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.
11. Seal gaps between wall and underneath counter top at banquet area.
12. Ensure coved base with a 3/8 inch radius is installed at floor/equipment junctures at inside perimeter of bar.
13. Seal coved base at floor juncture in mop sink room. Fill pits in flooring and seal in mop sink room.
14. Finish installing handwashing sink and equipment at banquet bar. Ensure sinks are indirectly drained to nearby floor sinks with one inch air gaps.
15. Install ASSE 1022 dual check backflow preventers between water source and coffee/tea beverage systems.
16. Seal escutcheon plates to wall behind main kitchen combi-oven.
17. 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.

"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.