Inspection Report
The McCormick Scottsdale
7421 N SCOTTSDALE RD PARADISE VALLEY AZ 85253
FD-02368
Food Establishment - Eating & Drinking
Food Routine Inspection
10/4/2023
Not Participating
4
Completed
Violations
Violation #: 22
Description: Proper Cold Holding Temperatures
Comments:
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: 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.
At time of inspection, observed a pan of raw garlic in oil and a pan of dairy butter stored on the shelf above the food prep line at 70*F. Garlic in oil and butter are temperature controlled for safety (TCS) foods and must be kept at 41*F or below or at 135*F or above. Employee placed the foods in the cooler to cool.
Correct By: Corrected At Time Of Inspection
Violation #: 23
Description: Proper Date Marking and Disposition
Comments:
PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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.
In the walk in cooler, observed queso with a date mark of 9/27, Cooked risotto with a date mark of 9/22, House made cesar dressing with raw eggs with a date mark of 9/26, bleu cheese dressing with a date mark of 9/26. All ready to eat (RTE), TCS foods must only be kept for 7 days with day one being the day it was prepared. Foods were embargoed.
Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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.
Observed cooked mashed potatoes that were prepared 4 days prior without a date mark. Observed cooked ribs that were prepared 2 days prior without a date mark. All RTE, TCS foods that are to be held over 24 hours must have a date mark. Dates were added to the foods.
Correct By: Corrected At Time Of Inspection
Violation #: 29
Description: Compliance with Variance, Specialized Process, Reduced Oxygen Packaging Criteria or HACCP plan
Comments:
Priority Foundation-3-502.11, Pf: Variance Requirement. 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/3978/Food-Variances.
At time of inspection, observed several raw steaks stored in reduced oxygen packaging (ROP) in the freezer and in the prep cooler on the cook line. Per employee, the steaks were sealed in the packaging last week. Sealing TCS foods in ROP requires the proper variance (Approval) to do so. Per employee they will stop ROP of TCS foods. Please contact the inspector should you wish to continue vacuum sealing.
Correct By: Corrected At Time Of Inspection
Violation #: 48
Description: Warewashing Facilities, Installed, Maintained, Used, Test Strips
Comments:
Priority Foundation-4-302.13, Pf: Temperature Measuring Devices, Manual and Mechanical Warewashing. 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/4574/AMC-Toolbox---Food-Contact-Surfaces.
At time of inspection, establishment was unable to locate the thermometer used to measure high temp dishwasher. Testing devices used for measuring the high temp dishwasher must always be kept available. Please obtain/locate the dishwasher thermometer prior to re-inspection.
Correct By: Correct Prior To Reinspection
Violation #: 51
Description: Plumbing Installed; Proper Backflow Devices
Comments:
PRIORITY VIOLATION-5-202.13, P: Backflow Prevention, Air Gap
Upon inspection of the bar, the drains were conveying sewage. The drain pipes for the ice bin, three compartment sink, and keg cooler do not have the proper air gaps between the top of the basin and end of the pipe. The end of the piping must be at minimum 1 inch above the top of the drain. Please have these pipes repaired.
Correct By: Correct Prior To Reinspection
Violation #: 52
Description: Sewage and Waste Water Properly Disposed
Comments:
PRIORITY VIOLATION-5-402.13, P: Conveying Sewage
At time of inspection, both drains in the bar were harboring standing sewage and were unable to drain. All drains must be draining on their own to prevent standing sewage. Please have the drains repaired.
Correct By: Correct Prior To Reinspection
Comments/Details
Due to the violations noted on this inspection report, County legal action may result from this inspection.
Inspection report emailed.
Notes:
Re-inspection for the high temp dishwasher thermometer is scheduled for Tuesday Oct 17th or you can send a photo of the thermometer prior to this date.
At time of inspection, permit was suspended. Bar is conveying sewage however, the kitchen is not. The kitchen is physically separate from the bar and is allowed to remain open but the dining room with the bar and the bar itself are posted closed.
On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. 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)
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.
Review Notes: QA,Review Complete: CHECKED,Food Manager Licenses: 1,Embargo Lbs: 32,Award: Not Participating,Signer: Steve S.
"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.