Salt Cellar Restaurant
Permit ID: FD-00829
Permit Type: E & D
550 N Hayden Rd Scottsdale 85257
*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
2
08
Adequate hand washing facilities supplied & accessible
Core-6-301.14, C: Handwashing Signage. 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 signage to instruct employees to wash hands in restrooms. Please provide signage that employees must wash hands near the mirror or back side of restroom doors.
Correct Prior To Next Routine Inspection
13
Food separated & protected
Core-3-302.11 (A3-8) , C: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. 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/4621/AMC-Toolbox---Cross-Contamination.
Observed containers of shrimp on palette in right walk in with no lid cover. Chef stated items were not cooling and in unit since yesterday. Condensation observed dripping from ceiling nearby. Items not actively cooling must be stored with lids to prevent contamination.
Corrected At Time Of Inspection
PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination.
Observed raw scallops being stored above chopped red peppers in right walk in fridge. Chef moved item to proper storage. Items must be stored in a way to prevent cross contamination.
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 cooked rice at 48*F, crabcake mix at 45*F, and crab meat at 46*F in left reach in fridge unit at end of dishwasher area. Unit observed at 50*F. Chef stated items are placed in fridges at open prep from walk in and have been in unit for approximately one hour. Chef moved items to another fridge to rapid cool below 41*F. TCS items must be held at or below 41*F to prevent growth of bacteria.
Corrected At Time Of Inspection
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 left reach in fridge at end of dishwashing area to be holding at 50*F and storing various TCS items. PIC called for maintenance and agreed to not use unit until observed holding at or below 41*F. Establishment has enough other cold holding units for business. Cold holding units holding TCS items must be held at or below 41*F to ensure TCS items are at or below 41*F. A reinspection will be conducted on Friday, July 2nd to check fridge.
Correct Prior To Reinspection
Inspection Comments
A reinspection will be conducted on Friday, July 2nd to check left reach in unit. A pattern of non-compliance is developing for Priority violation #20, 3-501.16(A)(2)and(B), which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action. A pattern of non-compliance is developing for Priority violation #13, 3-302.11(A1-2), which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action. This establishment is not participating in the award program at this time and had 2 Priority, 1 Priority Foundation and 2 Core Violations on this inspection. No County legal action will result from this inspection. Report emailed to Owner. Notice of Inspection Rights made available to Owner.
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.
