Inspection Report

Business Name
The Buttered Biscuit

Business Address
9542 E RIGGS RD SUN LAKES AZ 85248

Permit Number
FD2503460

Permit Type
Food Establishment - Food Catering

Inspection Purpose
Re-Inspection

Inspection Date
11/6/2025

Grade
R

Priority Violation
0

Inspection Status
Re-Inspection Completed

Violations

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: 1. Provide left side splash guard on the hand sink at the cook line. There is a cold prep table right next to the sink. Splashguard must be at height of the faucet and length of the sink. Material can be metal or plexi-glass. 2. Noted the coffee/ tea brewer's water connections were not provided with a backflow preventer. Provide a vented dual check valve backflow preventer (ASSE 1022) at the water connection point of the brewers. 5. Replace the water filters at the frequency recommended by the manufactures. Noted the existing filters are over a year.

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Noted some of the cove tiles along the walk-in units are separating from the wall and low tile grout in the ware washing area. Please use epoxy grout to re-attach them to the wall and fill the grout to the tile's level. Noted accumulation of grease and dust built up in vents at the cookline and inside walk-in cooler. Please have hood service and clean inside the walk-in unit. Remove the vent grid and wash them at least quarterly. Caulk and seal gaps between hood and walls, behind sinks, replace old caulking material that has organic matter forming on the surface. Noted a washer/ dryer stack is installed in the water heater area. Please enclose this area by building an enclosed closet or fully covered curtain made with washable / smooth/ non-absorbent material. Curtain must be from ceiling to floor. Noted some cooked, ready to eat items (salads, cooked beans, pico de gallo, etc) inside the walk-in cooler without date mark. Please ensure ready to eat foods must be dated. Noted accumulation of grease on walls and ceiling around the cookline. Please detail clean: ceiling, walls, floor and equipment. Remove plastic cover on new reach-in cooler. Noted the double door reach-in cooler for the server station is holding at 43*F as the result single service butter and cream are holding around 46-48*F. Instructed employees to call for service and move TCS items to another cooler.

Comments/Details

OC re-inspection conducted with the owner. Backflow preventers for the coffee/ tea brewers are on order. New tile cove based was ordered and will be replaced. Please continue to address all items noted in the previous report prior to the next routine inspection.
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.
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.