Inspection Report

Business Name
Caremark
Business Address
9501 E SHEA BLVD SCOTTSDALE AZ 85258
Permit Number
FD-02356
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
9/21/2026
Grade
Not Participating
Priority Violation
0
Inspection Status
Re-inspection required
Cutting Edge Cutting Edge Participant

Violations

Violation #: 24

Repeat Violation

Description: Time as a Public Health Control: Procedures and Records

Comments:

3-501.19 (A1, B2, C2-3) - Priority Foundation: Time as a Public Health Control; Documentation. 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/4125/Food-SafetyOperator-Resources. Addl Notes: ***THIRD Consecutive Violation*** At salad and prepared foods stations, establishment uses time as a public health control for TCS foods (cut lettuce, cut tomatoes, quinoa, sliced cheeses, chunk cooked meats). Per manager, TCS foods were prepared and placed out for service about 1 hour. Employee provided start times and initial temperatures of TCS foods at time of inspection. Reviewed establishment written procedures. Time as a Public Health Control requires timestamping for items actively held under Time as a Public Health Control. Corrective Action: Corrected at time of inspection.

Violation #: 33

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

Comments:

4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. 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: Walk in cooler with ambient air temperature of 43*F-45*F. Internal temperatures of TCS foods were 41*F-43*F. Per manager, walk in cooler has been inconsistent with cold holding temperatures for about a week. New compressor units have been ordered for replacement. Until walk in cooler is repaired, discontinue storing of TCS foods in cooler until able to maintain proper temperature. Establishment has several commercial grade reach-in coolers for storing of TCS foods. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection.

3-501.15 (B) - Core: Cooling Methods; Covered and Properly Arranged Containers. 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: In walk in cooler, in small cart, TCS foods (pesto, quinoa, sliced tomatoes)/50*F prepared about one hour and cooling in shallow covered containers. Manager uncovered containers of TCS foods to continue the cooling process. Corrective Action: Corrected at time of inspection.

Comments/Details


No County legal action will result from this inspection.
This establishment is enrolled in the Maricopa County Environmental Services Cutting Edge Program and is on the Cutting Edge of food safety.
Ensure all employees working with food obtain food worker certification from ANSI certified online site.

"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.