Inspection Report

Business Name
Sugar Bowl

Business Address
4005 N SCOTTSDALE RD SCOTTSDALE AZ 85251

Permit Number
FD-02628

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
8/11/2025

Grade
D

Priority Violation
4

Inspection Status
Completed

Violations

Violation #: 8

Description: Hands Clean and Properly Washed

Comments:

PRIORITY VIOLATION-2-301.14 - Priority: When to Wash. 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/4573/AMC-Toolbox: Handwashing.

Addl Notes: Observed employee remove paper backing off of raw hamburger patty and place patty onto grill with gloved hands. Employee then removed gloves and put on new pair of gloves without washing hands and handle bread for sandwich. Instructed PIC on when to wash hands. PIC instructed employee to remove gloves and wash hands at the time of the inspection.

Violation #: 15

Description: Food Separated and Protected

Comments:

PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection from Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination.

Addl Notes: Observed container of raw hamburger patties being stored directly on top of open container of hot dogs in upright refrigerator. Instructed PIC to move container of raw hamburger patties to different location to not be stored above hot dogs.

Violation #: 21

Description: Proper Hot Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(1) - Priority: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding.

Addl Notes: Observed grilled onions on stove top in double pan holding at 114-123*F. According to PIC, onions had been out for less then 2 hours and were reheated to 171*F at time. Observed cooked bacon holding at 111-122*F in hot holding steam well. According to PIC bacon had been made 1-2 hours prior. Employee stated that bacon would be discarded at 2pm. Discussed hot holding with PIC and ensuring that all foods that are hot holding must be maintained at 135*F or above.

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 several packages of deli meats holding at 44-47*F in bottom corner of reach in prep refrigerator. According to PIC, packages had been moved from upright refrigerator into reach in refrigerator 3 hours prior. At the time the upright refrigerator was holding at 38*F. PIC moved deli meats back into upright refrigerator to rapidly cool at 41*F or below.

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 cut lettuce holding at 47-50*F in large plastic container in reach in prep refrigerator online. According to the PIC lettuce had been cut 2 hours prior. Instructed PIC to divide out lettuce into smaller containers and move lettuce into upright refrigerator to rapidly cool to 41*F or below. Observed potato salad holding at 48*F - 52*F and tuna salad holding at 64*F in large plastic. lidded containers. According to PIC, potato salad and tuna salad had been made 1-2 hours prior. Instructed PIC to divide out tuna salad and potato salad into smaller containers to be less then 4 inches deep and place into upright refrigerator to rapidly cool to 41*F or below. Discussed cooling procedures with PIC.

Comments/Details

Predefined Comment: No County legal action will result from this inspection.
Report delivered email.

"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.