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
2/19/2026
Grade
Not Participating
Priority Violation
0
Inspection Status
Completed

Violations

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

3-501.15 (A) - Priority Foundation: Cooling Methods. 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/4617/AMC-Toolbox---Cooling. Addl Notes: Observed several cut leafy green salads, with TCS toppings such as cooked chicken, cooling in the glass door display cooler in the cafeteria. The salads were prepped, portioned into grab-n-go containers, and stacked in the display cooler less than 4 hours prior to inspection and observed with an internal temperature of 50F. Discussed cooling the salads to 41F or less after prepping and prior to storing in the display cooler. TCS foods prepared from 70F or less have 4 hours to cool to 41F or less. Cooling methods include using shallow containers that are loosely covered or uncovered, stacked in a single layer, and cooling in equipment that is designed to cool TCS foods, such as a walk-in cooler or freezer. PIC will retrain employees to ensure that TCS foods are cooled to 41F or less prior to being stacked and stored in refrigeration that is designed to maintain temperatures, not cool. Corrective Action: Corrected at time of inspection.

Comments/Details


No County legal action will result from this inspection.
Calibrated thermometer. Discussed the work order for the tray-line refrigerator handle, sanitation procedures for the coffee shop equipment, and the employee illness policy.

"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.
A B B B B B B B C C C C C C D D
Priority 0 0 0 0 0 1 1 1 0 1 1 2 2 2 2 3
Priority Foundation 0 1 2 3 4 0 1 2 5 3 4 0 1 2 3 0

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