Inspection Report
Business Name
QuikTrip
QuikTrip
Business Address
23550 N 23RD AVE PHOENIX AZ 85027
23550 N 23RD AVE PHOENIX AZ 85027
Permit Number
FD-91619
FD-91619
Permit Type
Food Establishment - Eating & Drinking
Food Establishment - Eating & Drinking
Inspection Purpose
Food Review Inspection
Food Review Inspection
Inspection Date
9/15/2023
9/15/2023
Grade
Priority Violation
0
0
Inspection Status
Completed
Completed
Comments/Details
Equipment inspection conducted with Jim. At the time of this inspection, this project was about 80% complete.
Inspection report was emailed to Brad
Address the following items:
1. Provide stainless steel ASSE 1013 reduced pressure zone backflow preventer on the reverse osmosis line for the convi-oven, isolating any backflow to the same line that the steamer is located on
2. Provide test certificates for all testable backflow preventers and have labeled what each backflow is for
3. Provide 100^F hot water to tempered handwash stations and 110^F to all other sinks
4. Provide 1 inch air gaps for all drainage lines to the floor sink flood lips
5. Provide hard piping for soft drainage lines to provide air gaps
6. Maintain all water lines secured and off the floor
7. Seal all exposed wood from counter/cabinet cuts
8. Seal areas where water. electrical lines go into the ceiling/floor
9. Provide seal on the gaskets for the walk in coolers, currently gaskets are bent and not sealed
10. Provide cove base in areas where missing
11. Seal all cracks, crevices and penetrations, ie gaps in the grouting, areas by the kitchen countertops, gaps that are not easuily cleanable by the counters and walls
Please continue with construction according to plans, stipulation letter, and inspections.
Please call (602) 402-3147 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.
Inspection report was emailed to Brad
Address the following items:
1. Provide stainless steel ASSE 1013 reduced pressure zone backflow preventer on the reverse osmosis line for the convi-oven, isolating any backflow to the same line that the steamer is located on
2. Provide test certificates for all testable backflow preventers and have labeled what each backflow is for
3. Provide 100^F hot water to tempered handwash stations and 110^F to all other sinks
4. Provide 1 inch air gaps for all drainage lines to the floor sink flood lips
5. Provide hard piping for soft drainage lines to provide air gaps
6. Maintain all water lines secured and off the floor
7. Seal all exposed wood from counter/cabinet cuts
8. Seal areas where water. electrical lines go into the ceiling/floor
9. Provide seal on the gaskets for the walk in coolers, currently gaskets are bent and not sealed
10. Provide cove base in areas where missing
11. Seal all cracks, crevices and penetrations, ie gaps in the grouting, areas by the kitchen countertops, gaps that are not easuily cleanable by the counters and walls
Please continue with construction according to plans, stipulation letter, and inspections.
Please call (602) 402-3147 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.
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.
| 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