Inspection Report
The Breakfast Club
4400 N SCOTTSDALE RD SCOTTSDALE AZ 85251
FD-07446
Food Establishment - Eating & Drinking
Food Routine Inspection
9/24/2024
Not Participating
1
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 person working the dish machine loading dirty dishes with bare hands and unloading clean dishes with out washing hands in between. Chef coached person at time of inspection when to wash hands. Discussed with Chef that any person that is handling dirty dishes should wash hands prior to handling clean dishes. Observed line cook cracking raw shell eggs then continuing to wrap prepped product with out washing hands and changing gloves. Chef coached person at time of inspection as to when to wash hands. Discussed with Chef that any employee that is handling raw protein should change their gloves and wash their hands before beginning a new task. Corrective Action: Corrected at time of inspection.
Violation #: 35
Description: Approved Thawing Methods Used
Comments:
3-501.13 - Core: Thawing Addl Notes: Observed portions of raw salmon thawing in the walk-in cooler still in their original packaging. Chef had staff member remove from packaging at time of inspection. Discussed with Chef that all fish should be removed from original packaging when thawing. Corrective Action: Corrected at time of inspection.
Violation #: 53
Description: Toilet Facilities: Properly Constructed, Supplied, Clean
Comments:
5-501.17 - Core: Toilet Room Receptacle, Covered Addl Notes: Observed employee restroom that contained a trash receptacle with no lid. Discussed with Chef that any restroom that can be used by a female should have a trash receptacle with a lid at al times for proper disposal of sanitary napkins. Corrective Action: Correct prior to next routine inspection.
Comments/Details
No County legal action will result from this inspection.
Discussed food storage.
Discussed mop sink.
Discussed salmon on the menu.
"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.