Inspection Report
Shell
9170 S 51st AVE Laveen AZ 85339
FD-90542
Food Establishment - Eating & Drinking
Food Review Inspection
3/28/2024
0
Completed
Comments/Details
Inspection report emailed to Albert.
Please address the following prior to next inspection:
1. Provide a faucet that reaches all three sink compartments for 3-comp sink.
2. Provide rigid drain line to the floor sink for the T&P relief drain to the floor sink (ensure to brace with uni-strut to maintain 1-inch air with floor sink.
3. Provide a rigid drain line for the PEX tubing of the water filter relief drain (PEX to PVC).
4. Seal the concrete of water heater stand (match the walk-in cooler floor).
5. Provide a shelf above the 3-comp sink for dishes (unit has no drainboards).
6. Provide unit strut for all drain line to maintain air gap with floor sinks (ice machine, water filter relief drain).
7. Provide certified backflow test reports for all backflow preventers.
8. Adjust the drain line under non-carbonated beverage dispensers so that it’s more centered to the floor sink (drain hits side of floor sink).
9. Replace the zip ties holding drain lines under the cabinet areas with uni-struts or metallic bracing.
10. Brace the water lines so they are a minimum of 6-inches off the floor (under cabinets).
11. Seal all gaps, cracks, and penetrations plumbing and electrical (walk-in cooler, under cabinets, mop sink basin, ice machine, .
12. Adjust the self-closer for delivery entrance and door sweep (no light shinning through).
13. Provide escutcheon plates behind hand sink in female restroom.
14. Ensure grout is flush with ceiling junctures and corners in restrooms.
15. Noted the ceiling throughout the facility is black color acoustical ceiling tiles. The ones directly over the drink service island is white washable ceiling tiles. However, the soffit over the food service area is about a foot short from the edge of the counter. Replace the ceiling tiles adjacent to the soffit with light color washable ceiling tiles and at above the mop sink area.
16. Finish installing equipment on food service island.
17. Ensure all equipment is on and holding proper temperatures.
18. Ensure all construction has ceased and final clean has been provided (including cabinets and under equipment).
Please continue with construction according to plans, stipulation letter, and inspections.
Please call (602) 506-6824 for a final inspection at 100% completion of project or if an additional onsite walk-through is needed.
Please also ensure you have read your Responsibilities to Qualify for a Permit document and are in compliance with all requirements before final inspection.
A certified food manager is required at time of approval. If not already obtained, please obtain your certified food manager certificate from an ANSI approved testing company. All other food handlers must obtain ANSI approved food handler certificates.
No county legal action will result from the inspection.
Review Complete: CHECKED,Review Notes: QA ML,Signer: 0,Award: Not Participating
"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.