Maricopa County, AZ

US Egg Eatery

Permit ID: FD-40044

Permit Type: E & D

7119 E Shea Blvd Suite 101 Scottsdale 85254

*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.
Priority Violation *
Cutting Edge Participant

Violation Description

Violation Comments

Correct By
Adequate hand washing facilities supplied & accessible
Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance Observed handwash sink in the kitchen used as a dump sink for ice bin. Person in Charge re-trained others to only use handwash sink for handwashing. Facility shall maintain handwashing sinks so accessible at all times and not used for other purposes than handwashing.
Corrected At Time Of Inspection
Food-contact surfaces: cleaned & sanitized
Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils Observed easy chopper with organic matter growing between push and push block as well as the blade kit on easy chopper with food debris stored as clean. Person in Charge discarded easy chopper. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
Corrected At Time Of Inspection
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding Observed cut tomatoes, cut cooked sausage, and sliced soft cheeses with temperatures in the top portion of food ranging from 46°F-61°F in the prep top unit closest to walk-in. Items were stocked past fill lines of pans and not holding temperature. Person in Charge discarded excess portions of TCS foods. Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less.
Corrected At Time Of Inspection
Toxic substances properly identified, stored, and used
Priority Foundation-7-102.11, Pf: Common Name-Working Containers Observed two spray bottles with chemicals for cleaning without common name labeling. Person in Charge marked with common name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
Corrected At Time Of Inspection
Warewashing facilities: installed, maintained, & used; test strips
Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices Observed facility without testing strips for quaternary ammonium. Three compartment sink was using quaternary ammonium. Proper test kit shall be present to measure chemical sanitizer concentration for the sanitizer that is being used.
Correct Prior To Reinspection
Inspection Comments

This establishment received a D Grade and had 1 Priority, 4 Priority Foundation and 0 Core violations on this inspection. In lieu of re-inspection adequate proof of correction may be provided via electronic means. No County legal action will result from this inspection. **Discussed date marking requirements, air gapping, tempered water, and time as a control requirements.

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.