Inspection Report
HonorHealth Osborn Medical Center
7400 E OSBORN RD SCOTTSDALE AZ 85251
FD-02286
Food Establishment - Eating & Drinking
Food Routine Inspection
4/26/2024
Not Participating
4
Re-Inspection Required
Violations
Violation #: 8
Repeat Violation
Description: Hands Clean and Properly Washed
Comments:
PRIORITY VIOLATION-2-301.14, P: When to Wash. ===Observed employee touch personal eye glasses with both hands. With contaminated hands employee continued to work with open cooked chicken and open cooked burgers. Notified Person In Charge (PIC). PIC directed employee to 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,Repeat Violations: 2nd
Violation #: 13
Description: Food in Good Condition, Safe and Unadulterated
Comments:
PRIORITY VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented. ====Observed inside upright unit in main cook line inside hood area with dirty condensation water dripping onto two open containers of cut peppers and onions. Notified Person In Charge (PIC). PIC discarded contaminated open foods. =====Condition - food shall be safe, unadulterated, and, as specified under § 3-601.12, honestly presented. 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/4619/AMC-Toolbox---Approved-Source.
Correct By: Corrected At Time Of Inspection
Violation #: 18
Description: Proper Cooking Time and Temperatures
Comments:
Priority Foundation-3-401.14 (F), Pf: Non-Continuous Cooking; Documentation. ===At time of inspection observed par cooked chicken and par cooked turkey inside walk in unit by prep staging area. Discussed previously with Person In Charge (PIC) in order to continue par cooking a policy and procedure cooling log needs to be maintained. At time of inspection no log or policy and procedures could be provided. Will provided par cooking policy handout to establishment PIC. =====PIC will have policy for par cooked chicken and par cooked turkey. Written procedures for non-continuous cooking shall: o Have obtained prior approval from the regulatory authority; Be maintained in the food establishment and are available to the regulatory authority upon request. 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/4616/25575/AMC-Toolbox---Cooking.
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 with min/max thermometers upright turbo air unit to right of salad bar at 44.7*F-45.7*F ambient temperature. Inside the unit was full of tcs foods: cut lettuce at 44*F-50*F; cut cabbage at 50*F; cut spinach at 50*F; leafy lettuce at 46*F. Notified Person In Charge (PIC). Per PIC the tcs foods were placed into walk in unit around 11amish; time of inspection is after 2pm. Directed PIC to move all tcs foods from unit.=========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: 3rd
Violation #: 28
Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored
Comments:
PRIORITY VIOLATION-7-207.11 (B), P: Restriction and Storage-Medicines; Storage & labeling. =======Observed employee Aleve medicine stored directly above the cook line. Notified Person In Charge (PIC). PIC moved medicine away from cook line. =====Medicines that are in a food establishment for the employees' use shall be labeled as specified under § 7-101.11 and located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles.
Correct By: Corrected At Time Of Inspection
Comments/Details
County legal action may result from this inspection.
Calibrated thermometers.
Inspection conducted with R.S. 1390
A pattern of non-compliance is developing for Priority violation #[6 ], [2-301.14], 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 for Priority violation # [20 ], [3-501.16(A)(2) and (B] has been noted during this inspection. The person in charge accepted the opportunity to attend the Department’s Active Managerial Control Class. May 9th at 8:45am.
Reviewed and discussed: time as control for food safety. Glove usage limitations.
Provided Maricopa County: time as control for food safety handout; par cooking handout.
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.
Of note: Two hand sinks under repair. One out of service and one with no cold water. All hand sinks need to be repaired.
Emailed copy of inspection report.
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: Not Participating,Embargo Lbs: 5,Food Manager Licenses: 1,Request Notes: Hold for Review,Request Review: CHECKED,Review Complete: CHECKED,Review Notes: QA,Signer: Joshua Arballo
"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.
| 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.