Houston's Restaurant
Permit ID: FD-00691
Permit Type: E & D
6113 N Scottsdale Rd Scottsdale 85250
*PRIORITY VIOLATION is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
NA means not available. See detailed inspection reports for additional information.
NA means not available. See detailed inspection reports for additional information.
Grade
Priority Violation *
Cutting Edge Participant
Not Participating
1
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces.
Observed main high temp mechanical dishwasher to reach 145*F. Chef switched machine to use chemicals and observed at 0ppm of chlorine. Chef called for maintenance and switched to using smaller chlorine washer below main washer, which was observed at 50ppm. High temp mechanical dishwasher must reach a minimum of 160*F at surface of dishes or a chlorine concentration between 50-100ppm for proper sanitation.
Corrected At Time Of Inspection
49
Plumbing installed; proper backflow devices
Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained
Observed right handle of faucet at prep sink inside main walk-in to be leaking when turned off. Please repair and maintain in good repair.
Correct Prior To Next Routine Inspection
Inspection Comments
Of note: Chef mentioned salmon was kept at ambient room temperature and discarded after 1.5 hours. Discussed writing a procedure for TCS items that are kept at room temperature (salmon, butter, etc.) and making sure the items are time stamped when to discard. This establishment is not participating in the award program at this time and had 1 Priority, 0 Priority Foundation and 1 Core Violations on this inspection. No County legal action will result from this inspection. Report emailed to Chef. Notice of Inspection Rights made available to Chef.
Definitions
Priority violation is a 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 is a 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.
e.g.- 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 is a minor violation that relates to general maintenance and sanitation.
e.g. -No sign reminding employees to wash hands
Verification Visits are inspections of establishments enrolled in the MCESD Cutting Edge Program, which requires an enhanced
food safety program and ongoing demonstration of active managerial control. Verification Visit inspections found in compliance
with Cutting Edge program requirements receive an “A” grade.
The matrix below has been used to grade food inspections under the voluntary grading system starting on October 14, 2011.
