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
4/24/2024
Grade
Priority Violation
0
Inspection Status
Completed

Comments/Details

Construction inspection conducted with General Manager and Contractor. Project is approximately 95% complete. 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. Restaurant restrooms are completed. Banquet area equipment has been installed with the exception of beverage equipment in banquet prep area. Most bar equipment has been installed, however outside paneling is still being installed.

Prior to final construction 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. Seal gaps between outside wall and walk-in refrigerator next to office.
4. Install splash guard between dump sink and dish storage area in banquet area bar.
5. Seal gaps between wall and underneath counter top at banquet area bar, and underneath countertop at bar.
6. Finish installing coved base with a 3/8 inch radius at floor/equipment junctures at inside perimeter of bar.
7. Fill and seal pits in flooring in mop sink room next to wall and in hot water heater room.
8. Ensure door switch is activated for back kitchen exterior door air curtains. Ensure air curtains activate when doors open.
9. Install stainless steel backsplash behind beverage station in sever area.
10. Install coved base at floor/wall juncture in server area.
11. Install coved base or make flush floor and floor sink transition at banquet line prep area.
12. Seal gaps at left wall in storage room next to kitchen walk-in refrigerator.
13. Install cap that is smooth and easily cleanable for empty chase line in kitchen storage room next to carbonated beverage rack.
14. Seal escutcheon plate to wall in beverage storage room.
15. Remove unused glass rinser at bar tap or install an RPZ backflow preventer between water source and rinser.
16. Ensure floor sink below bar tap is easily accessible.
17. Install and seal FRP under bar tap counter splash area.

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.