Inspection Report

Business Name
HonorHealth Osborn Medical Center

Business Address
7400 E OSBORN RD SCOTTSDALE AZ 85251

Permit Number
FD-02286

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
1/25/2024

Grade
D

Priority Violation
3

Inspection Status
Re-Inspection Required

Violations

Violation #: 8

Description: Hands Clean and Properly Washed

Comments:

PRIORITY VIOLATION-2-301.14, P: When to Wash. ====Observed main cook line employee by cold

sandwich refrigerator touch personal black glasses with left gloved hand. With contaminated

gloved hand employee directly proceeded in touching single use knife and directly touch

bread with contaminated glove hand. Notified Person In Charge (PIC). PIC directed employee

to take off contaminated glove and wash hands appropriately. =====Employee not washing hands

after engaging in other activities that may contaminate the hands 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.

Correct By: Corrected At Time Of Inspection

Violation #: 21

Description: Proper Hot Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding.

====Observed on main hot line one container of hot cooked eggs with internal temperature of

112*F. Notified Person In Charge (PIC). PIC confirmed internal temperature. The line was not

completely covered and had leaking pipe to left of listed container. Also observed inside

main grill station with large container of hot cheese sticks at 102*F. Notified PIC.

Directed PIC to reheat all hot foods to above 165*F.===========Except during preparation,

cooking, cooling, or when time is used as a control all TCS food to be maintained at 135°F

or higher. 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/4614/AMC-Toolbox---Hot-Holding.

Correct By: Corrected At Time Of Inspection

Violation #: 22

Repeat Violation

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. ====Observed in 8 separate units with tcs cold holding foods in temperature danger zone (41*F-135*F). Notified Person In Charge (PIC). PIC verified all temperature listed: All units had temperature logs from 6am. Time of inspection is after 11am. TCS foods are: inside upright true unit with cut tomatoes at 48*F; shredded American Cheeses at 45-49*F; sliced cheese at 49*F. Another 4 door refrigerator on cook line with cooked ham at 49*F; cut tomatoes at 52*F. Also observed in main walk in refrigerator unit by tray line with ambient temperature of 46.6*F with min/max thermometer. All foods inside walk in unit were from 44*F-55*F. Foods included: cooked ham at 50*F; cut lettuce at 48*F; milk at 48*F. Decision was made to move all foods to another operating unit. After one hr the unit was still at 47*F. In separate victory 4 door refrigerator with cooked eggs at 46*F and butter at 52*F. Decision was made to shut down victory unit. Also observed inside main grill section all foods inside reach in unit with min/max at 46*F. All tcs foods: cut tomatoes at 54*F; cut lettuce at 51*F; cooked ham at 54*F. Decision was made to move all foods to operating refrigerators. Unit will be shut down. =======Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. 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.

Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Violation #: 28

Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored

Comments:

Priority Foundation-7-102.11, Pf: Common Name-Working Containers. ===Observed three separate chemical spray bottles with no chemical name listed. On inside coffee kiosk on floor by hand sink. No name on bottle. Notified Person In Charge (PIC). Chemical is window cleaner. Two spray bottles with chemical inside by dirty section of old dish pit line section. Notified PIC, PIC stated both are Quat ammonia sanitizer. PIC listed all chemical bottles labeled. ==========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.

Correct By: Corrected At Time Of Inspection

Violation #: 38

Description: Insects, Rodents and Animals not Present

Comments:

Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping

Methods/Existence. ====Observed 30+ live gnats throughout the establishment. By main walk in

refrigerator by tray line unit; inside coffee kiosk unit; several live gnats by dirty

section of old dish pit unit pillars. Notified Person In Charge (PIC). PIC will contact

licensed pest control company. ===========If pest are found, approved means of pest control

are used.

Correct By: Correct Prior To Reinspection

Comments/Details

This establishment received a(n) D Grade and had 3 Priority, 2 Priority Foundation violations on this inspection.
No County legal action will result from this inspection.
Calibrated thermometers.
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.
Reviewed and discussed: par cooking procedures. Adding sneeze guard to soup island section; hand sink stocking procedures.
Provided Maricopa County: time as control for food safety handout; par cooking handout.
Recommend: discontinue usage/repair/maintenance on main walk in unit refrigerator by tray line; victory upright door refrigerator; beverage air catering refrigerator; whole refrigeration unit in grill station until they are able to maintain food product temperatures at 41 deg F or below. Sealing walk in floors. Re-caulking hand sinks and prep sinks. Replacing burnt light bulk inside small reach in unit on island by soups.
Of note: Establishment may be undergoing remodel in near future. This will require a review with Maricopa County Environmental Services Department. Please contact us at (602)506-6824 or via email at esplanreview@maricopa.gov
Of note: Several tilt skillets; hot boxes; blast chiller; and deep fryer on back up line are not in use.
Re-inspection for Monday February 5th.
Emailed copy of inspection report.
This establishment has failed to demonstrate the necessary level of compliance to continue participation in the Cutting Edge Program.
Please verify ASSE-1022/1024 are on water lines to tea and coffee machines on main tray line sector.

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

Award: D,Email Sent: CHECKED,Request Notes: Hold for Review,Request Review: CHECKED,Review Complete: CHECKED,Review Notes: QA,Signer: Joshua Arbullo

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation: 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: 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. For example, 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: Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program: All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.

Grading System The matrix below is used to grade food inspections under the voluntary grading system.
Violation Category	Grade A	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade C	Grade C	Grade C	Grade C	Grade C	Grade C	Grade D	Grade D
Priority	0	0	0	0	0	1	1	1	0	1	1	2	2	2	more than 2	more than 3
Priority Foundation	0	1	2	3	4	0	1	2	5	3	4	0	1	2	more than 3	more than 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.