Maricopa County, AZ

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.
Grade
Priority Violation *
Cutting Edge Participant
Not Participating
2
Violation
ID

Violation Description

Violation Comments

Correct By
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 bacon wrapped jalapenos with a temperature of 51F in the reach in closest to the dishwasher. The chef had mentioned that they were moved down from the upstairs walk in during prep 2.5 hours prior to inspection. All Time/Temperature Control for Safety (TCS) foods must be kept under 41F. The chef had moved the jalapenos to the other reach in.
Corrected At Time Of Inspection
21
Proper date marking & disposition
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 a bucket of crab meat stuffing dated for date of preparation and other TCS food products dated for disposition. TCS food to be clearly marked to indicate the date or day the food shall be consumed on premises, sold, or discarded when held at a temperature of 41°F or less for a maximum of 7 days. The chef had changed the tag for the crab meat to accurately match the rest of the food products.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals Observed a bucket of quat sanitizer made behind the bar with a concentration over 400 ppm. All quat sanitizer concentrations must be between 150-400ppm to effectively sanitize food contact surfaces. The bartender had swapped out the bucket to have proper concentration.
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. A reach in fridge holding TCS food products (cooked bacon jalapenos, crab meat, etc) had an ambient temperature of 46F. All cold holding units must be properly maintained to ensure it can hold food products at 41F or lower. The chef moved all TCS products to another reach in fridge and the PIC called in for servicing the unit.
Corrected At Time Of Inspection
34
Thermometers provided and accurate
Core-4-204.112, C: Temperature Measuring Devices-Functionality Observed a broken thermometer on the outside of the unit for both the salad fridge and the unit closest to the dishwasher. Thermometers must be properly maintained in order to allow for accurate reading of cold unit temperatures.
Correct Prior To Next Routine Inspection
Inspection Comments

This establishment is not participating in the award program at this time and had 2 Priority, 2 Priority Foundation and 3 Core Violations on this inspection. Core-2-102.12(A), C: Certified Food Protection Manager No CFPM present during time of inspection. A CFPM must be present during all hours of operation. Inspection report sent via email. No County legal action will result from this inspection. The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) to permittees in the coming months. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal. If you are unsure whether your email address is accurate, you may: • Contact your inspector using the phone number or email on your last inspection report to review, or • Contact the Department using the email addresses below, o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food) o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants) o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets) o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review) Note: If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181 or call 602-506-6824.


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.
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