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
1
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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 no hand soap at the only hand washing sink at the bar. Hand sinks should be well supplied to encourage proper and frequent hand washing. PIC replaced soap.
Corrected At Time Of Inspection
20
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. 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/4576/AMC-Toolbox---Cold-Holding.
Observed eggs, soft mozzarella cheese, salsa, and cooked pasta in the walk-in cooler with an internal temperature of >53*F. Ambient air temperature of the walk-in cooler is 55.7*F with a min/max thermometer. Time/temperature controlled foods should be cold held at 41*F or lower to prevent the growth of pathogens in the food and ensure consumer safety. PIC voluntarily discarded the items. See embargo form below.
Corrected At Time Of Inspection
23
Consumer advisory provided for raw or undercooked foods
Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. 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 no consumer advisory/disclosures on the menu for cooked to order steak and burgers. A consumer advisory with disclosures (asterisks) is required to provide the consumer with a statement showing which foods can be/are undercooked that could cause foodborne illness. Please email the inspector the updated menu by Friday July 8th.
Correct Prior To Reinspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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/4617/AMC-Toolbox---Cooling.
Observed an ambient air temperature with a min/max thermometer of 55.7*F in the walk-in cooler in the back of house. The walk-in temperature should be colder than 41*F to ensure time/temperature controlled foods are at least 41*F. The establishment has sufficient capacity to store their TCS products in other refrigerated units. The walk-in is mainly for fruits and vegetables. Reinspection for the walk-in will be in 24 hours.
Correct Prior To Reinspection
36
Insects, rodents, & animals not present; no unauthorized persons
Core-6-501.112, C: Removing Dead or Trapped Birds, Insects, Rodents and other Pest
Observed a dead roach-like insect in the cold holding unit at the bar. The dead insect should have been immediately removed from the unit and the unit deep cleaned and sanitized to prevent contamination of the product being stored in the unit, fruits etc. PIC will have the unit cleaned and sanitized.
Correct Prior To Next Routine Inspection
41
In-use utensils: properly used
Core-3-304.12 , C: In-Use Utensils, Between-Use Storage
Observed ice cream scoop with ice cream debris leftover on it stored in a container at room temperature. When the scoop is in-between uses, it should be stored in hot water at 135*F or in running water to prevent the growth of pathogens on the utensil. PIC sent the utensil to dish.
Corrected At Time Of Inspection
Inspection Comments
This establishment is not participating in the award program at this time and had 1 Priority, 3 Priority Foundation and 3 Core Violations on this inspection. Core-2-102.12(A), C: Certified Food Protection Manager Observed no food manager onsite at time of inspection. At least one employee that has supervisory responsibility, can be onsite during food/drink service hours, and the authority to direct and control food preparation and service, must be a certified food protection manager, who has shown proficiency of required information through passing a test that is part of an accredited program. Please correct prior to next routine inspection: https://anabpd.ansi.org/accreditation/credentialing/personnel-certification/food-protection-manager/ALLdirectoryListing?prgID=8&statusID=4 Conducted with Badge #243. Inspection rights signed by Michael B. 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.
