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
7/6/2026

Grade
C

Priority Violation
2

Inspection Status
Re-inspection required

Violations

Violation #: 22

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 liquid egg (57F) in a pan of water at the cook-line in the grill area, 2 small pans of cut sausage (60-63F) in the bottom refrigerator on the expo side of the cook-line, and cottage cheese, cut melons, hardboiled eggs, and an open container of salsa (cut tomatoes) in the refrigerated breakfast parfait self-service area with internal temperatures of 47-60F. All temperatures taken with a calibrated probe thermometer, verified by PIC. According to PIC, the sausage and liquid egg was held outside of refrigeration in an ice bath during breakfast service for less than 2 hours at time of inspection. No ice observed in ice bath. The refrigerated unit for the breakfast parfaits had an ambient air temperature of 57F during the inspection and no food is held in the unit overnight. PIC voluntarily discarded the liquid egg, cottage cheese, hardboiled eggs, and cut melons, see embargo form. The TCS foods in the bottom of the breakfast parfait unit (observed to be operating above 41F) were placed into the walk-in cooler to rapidly cool to 41F or less. Discussed effective ice baths and using a dial thermometer secured in the food to continually verify that 41F or less is being maintained. Discussed the importance of maintaining cold food at 41F or less to limit pathogen growth and avoid causing foodborne illness. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41F to 135F too long. According to PIC, the establishment has transitioned to using temperature control in the cafeteria. A new temperature log is being used to document temperatures. The pizza offered during lunch and dinner service is still held under time as a control. Corrective Action: Corrected at time of inspection.

Violation #: 38

Repeat Violation

Description: Insects, Rodents and Animals not Present

Comments:

6-202.15 - Core: Outer Openings, Protected Addl Notes: 2ND CONSECUTIVE VIOLATION Observed light shining through and a gap at the bottom and top of the exterior double doors near the walk-in cooler and freezer. Observed an installed door sweep, that does not fill the entire gap between the bottom of the door and threshold and leaves a large gap at the bottom where the two doors join. Discussed adjusting the threshold to create a tight-fitting seal to protect against the entry of pests. Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: Filling or closing holes and other gaps along floors, walls, and ceilings; Closed, tight-fitting windows; and Solid, self-closing, tight-fitting doors. Corrective Action: Correct prior to next routine inspection.

6-501.111 (C) - Priority Foundation: Controlling Pests; Approved Trapping Methods/Existence Addl Notes: Observed several fruit flies (20+) in and near the cafeteria island with the beverage machines. Several fruit flies observed to fly out of the bottom cabinet when opening the door. According to PIC, the drains have been treated, and regular pest control treatments are applied by a licensed pest control company. PIC will have the beverage island, cabinets, and equipment deep cleaned to remove soil and debris and will contact the pest control company to schedule an additional treatment. The invoice can be provided by email for the re-inspection within 10 days. The PREMISES shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence by routinely inspecting incoming shipments of FOOD and supplies, routinely inspecting the PREMISES for evidence of pests and eliminating harborage conditions. Corrective Action: Correct prior to re-inspection.

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

PRIORITY VIOLATION-5-202.11 (A) - Priority: Approved System and Cleanable Fixtures; According to Law

Addl Notes: Observed a spray nozzle attached to the end of the hose that is connected to the faucet at the mop sink outside near the walk-in cooler. Water supply turned on at time of inspection. Faucet has an approved AVB installed, which has been under pressure whenever water supply is on. PIC turned water off and will have the nozzle removed. Discussed AVB's and backflow. Non-testable Anti-siphon Vacuum Breaker devices are designed to protect potable water supplies from the back siphonage of non-health hazard cross-connections and low flow, non-continuous pressure installations. Use only with non-continuous pressure. No downstream shutoff valves are allowed. Discussed removing the nozzle from the hose when it is not in use to ensure that the water is turned off and does not create pressure on the AVB. No shut-offs, y-valves, solenoids, or additional equipment are allowed be present on the downstream side of an AVB. Removing the nozzle from the faucet was discussed during the previous inspection and the handout was emailed. Also discussed the y-valve at the water supply for the chemical dispenser near the 3-compartment sink, emailed the handouts. Re-inspection 3 days for removing the nozzle from the mop sink faucet. Corrective Action: Correct prior to re-inspection.

Comments/Details

No County legal action will result from this inspection.
Discussed 7-day date marking. Day 1 begins the date that a package of TCS food is opened, such as deli meats, or cooked/prepped, such as noodles or proteins. Adding 6 to day one (6+1) determines the discard date. The current label/dating system is not counting day one and results in a discard date that is one day too long. Discussed resurfacing cutting boards. Discussed storing chemicals properly, including butane, to prevent food contamination. Discussed using multi-use utensils stored with handles up to dispense food. The handwashing sink at the dish machine was not draining initially. Maintenance was contacted during the inspection and repaired the sink to drain while inspector was onsite.

"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.