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
13
Food separated & protected
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 container of raw chicken in cold holding unit stored directly above raw scallops and raw lobster. PIC was advised to store raw chicken below seafood to prevent cross contamination as chicken has a cooking temperature of 165*F while seafood has a cooking temperature of 145*F. PIC moved the chicken below the seafood at time of inspection.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-703.11, P: Hot Water and Chemical-Methods; Sanitizing Food-Contact Surfaces. 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.--Bar employee was observed immersing washed and rinsed glasses in chlorine sanitizer for 1-2 seconds at the bar area 3 compartment sink. Owner was advised to train staff to immerse glasses in chlorine sanitizer for 10 seconds. The glasses were instructed to be re-sanitized.
Corrected At Time Of Inspection
43
Single-use & single-service articles: properly stored and used
Core-4-502.13 (A), C: Single-Service and Single-Use Articles-Use Limitations; Re-Use--The establishment re-uses single use containers of sour cream for foods. Articles that are not constructed of multiuse materials may not be reused as they are unable to withstand the rigors of multiple uses, including the ability to be subjected to repeated washing, rinsing, and sanitizing. PIC was advised to replace the single use containers with approved multi use containers designed for food storage or to use a food grade safe liner in these sour cream containers.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment is not participating in the award program at this time and had 2 Priority, 0 Priority Foundation and 1 Core Violations on this inspection. Richard H. verbally acknowledged the inspection rights. The inspection report was emailed and verified received at time of inspection. A pattern of non-compliance is developing for Priority violation # 13, [code reference: 3-302.11], which has been noted during this inspection. Person in charge was signed up for the Active Managerial Control class on 10-28-21 from 8:45 AM - 11:00 AM. Due to the violations noted on this inspection report, County legal action may 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.
