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
CI Food Routine Inspection

Inspection Date
8/21/2024

Grade
Not Participating

Priority Violation
1

Inspection Status
Completed

Violations

Violation #: 22

Repeat Violation

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: 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.

Addl Notes: Observed several tcs food items inside two refrigerators in temperature danger zone (41*F-135*F). Salad back up refrigerator was ambient: 50*F-53.9*F with min/max thermometer. Inside the unit following items were inside: shredded American Cheese at 54*F; Cooked eggs at 54*F; cut shredded lettuce 3 bags at 47*F-50*F. Per temperature log the unit was at 38*F at 6am. Excessive ice buildup inside the top of the unit. Notified Person In Charge (PIC). PIC confirmed internal temperatures. Per employee the unit was restocked at 11am. Time of inspection is 1:15pm. Directed employees to move all tcs foods to main walk in to cool to below 41*F. Also observed grab in go refrigerator with ambient temperature of 48.5*F-51.9*F with min/ma. Inside the grab and go area following tcs food items: cut salads at 60*F; prepared burritos 60*F; cantaloupe at 53*F; sub sandwiches at 60*F. Notified Person In Charge (PIC). PIC confirmed internal temperatures. PIC directed employee to move all tcs foods to main walk in to cool to 41*F. Verified after 1 hr. ====Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. 4th Consecutive Violation. Corrective Action: Corrected at time of inspection.

Violation #: 38

Description: Insects, Rodents and Animals not Present

Comments:

6-501.111 (C) - Priority Foundation: Controlling Pests; Approved Trapping Methods/Existence Addl Notes: Observed 40 live gnats throughout the kitchen dish pit area and coffee shop storage area. Notified Person In Charge (PIC). PIC will have Certified Pest control applicator address the gnat issue. ===If pests are found, approved means of pest control are used. Corrective Action: Correct prior to re-inspection.

Comments/Details

Due to the violations noted on this inspection report, County legal action may result from this inspection.
Calibrated thermometers.

"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.