Inspection Report

Business Name
Freddy's Frozen Custard & Steakburgers
Business Address
773 S COTTON LN GOODYEAR AZ 85338
Permit Number
FD-90637
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Review Inspection
Inspection Date
11/14/2023
Grade
Priority Violation
0
Inspection Status
Completed

Comments/Details

Pre-final walk through with the superintendent. The following items were discussed:
1). Install an expandable plug in the floor sink under the refrigerator next to the north hood.
2). Silicone ice bins at the counter junctures, both.
3). Mount escutcheon for hand wash sink drain line front service area.
4). Line prep sink drain line up with the floor sink, cut a hole in the drain grate so water does not splash sideways.
5). Wall cap at glass panel will be caulked at juncture with wall.
6). Finish out base at door way office, both sides.
7). Reduced Pressure Zone backflow valve hub drain will need to line up with floor sink and can not drip on other pipes.
8). The drain grates under the dish washer and the three compartment sink have been cut in. After dish washer is set up check to make sure openings are big enough.
9). Finish out the openings around the drain lines where going through the walls, at soda station, drive through soda station, under dish washer, etc.
10). Fill in the penetrations through the ceiling around the sprinklers in the walk-in and walk-in freezer.
11). After hoods are in place the hoods will be caulked at the back wall junctures with silver caulk. Caulk horizontally and vertically.
12). Concrete platform for grease barrels will be caulked at the wall junctures.
13). Finish out the stainless cutout edge of the south side drive through soda station. Ideally the gap is sealed so nothing can get under the floor platform. Corner trim or caulk and smooth out the stainless edge, with FRP trim or file down.
19). Finish the edges of the floor sinks under the three compartment sink, pre wash station, trench drain and next to front hood. Provide a beveled edge that is durable and cleanable. Transition floor edge / floor sink needs to be durable and cleanable. All these sinks were set too low.
20). Provide backflow test report for back flow valve upstream of the soda system and hood cleaning system.
22). Silicone the splash guards to the counter at the front hand sinks.
23). Front service sink will need to drain to the floor sink in the front service area.
24). Dining room soda station drain line is supposed to be braced to the wall, then led to the height of the floor sink and then forward so you provide a 1 inch air gap and the pipe is not on the floor.
25). Note that the PVC drain pipe did not line up with the abs drain pipe under the soda station, it might disconnect again, best is to cut a small piece of PVC pipe and insert into the elbow down so the pipe can not pop out of the ABS drain.
26). Adjust water heater vet stacks and make sure they are in place and don't move.
27). Finish out the soda chase line under the south side drive through counter, maybe foam, dry cut flush and finish out with caulk. Openings into the wall interior need to be finished out, same for refrigeration chase behind large ice machine, still missing some caulk on the under side of the chase.
28). Front prep sink spray assembly is missing a uni-strut and is leaking at the connection.
29). Restroom, toilet angle stop is leaking.
30). Drive through windows air curtains will be sensor driven. To be installed.

At time of final inspection provide hot / tempered water at all sinks. All refrigeration will need to be on and holding at proper temperatures.
Final inspection set for 9 AM Tuesday the 21st.
No County legal action will result from this inspection.
E-mailed report to superintendent.

"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.