Scottsdale House
Permit ID: FD-00711
Permit Type: E & D
4800 N 68th St Scottsdale 85251
*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
3
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.14, P: When to Wash. 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/4573/AMC-Toolbox---Handwashing.
Observed cook use gloved hand to handle raw meat patties, then switch gloves without washing hands, and grabbed ready to eat buns. Washing hands and changing gloves must happen every time we are finished handling any raw meat products, to prevent cross contamination. PIC discarded buns and washed hands and wore gloves.
Corrected At Time Of Inspection
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 0 ppm quat sanitizer from the 3 compartment sink dispenser. Quat sanitizer should be between 200-400ppm to ensure dishes and surfaces are properly disinfected. Please have the dispenser serviced by a technician prior to reinspection.
Correct Prior To Reinspection
21
Proper date marking & disposition
PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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/4125/Food-SafetyOperator-Resources.
Observed cooked beets in walk-in with a date-mark of 12/14 and a mold-like substance on them. Rotation of products should be happening daily to ensure bad product gets tossed. PIC discarded the beets.
Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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/4125/Food-SafetyOperator-Resources.
Observed 2 containers of cooked pasta from 12/29, tomato sauce from 12/30, and 2 opened ham and turkey packages without date-marks, opened two days prior according to the PIC. Discussed date-marking requirements of 7 days maximum to prevent the growth of bacteria in the food and what foods require date-marking. PIC discarded and date-marked the foods.
Corrected At Time Of Inspection
Inspection Comments
This establishment is not participating in the award program at this time and had 3 Priority, 1 Priority Foundation and 0 Core Violations on this inspection. Discussed ice scoop storage. Inspection rights discussed with Luis G. Report emailed to PIC. No County legal action will result from this inspection.
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.
