Inspection Report

Business Name
Scramble

Business Address
9832 N 7TH ST PHOENIX AZ 85020

Permit Number
FD-13982

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
2/11/2025

Grade
Not Participating

Priority Violation
1

Inspection Status
Completed

Violations

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. 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 electric cables and crates obstructing acess to hand wash sink by the cook line. Predefined Comment: PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

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 cut melon, fresh salsa, sour cream, and dairy butter with internal temperatures between 50F -70F in containers by the expo line. The person in charge stated the food items had been removed from temperature control less than 2 hours ago and placed the food items on 4 hour time control. Discussed except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Corrective Action: Corrected at time of inspection.

Violation #: 28

Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored

Comments:

7-209.11 - Core: Storage-Other Personal Care Items Addl Notes: Observed employee personal drinks stored on shelf above three compartment sink. Employee food, drinks, personal items must be stored away from food, utensils, and single service items at all times to prevent contamination. Employees eating, drinking, tabaco use in designated areas only. Employee drinks were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 49

Description: Non-Food-Contact Surfaces Clean

Comments:

4-601.11(B) and (C) - Core: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils Addl Notes: Observed significant build up of grease and food debris on shelves of food equipment on the cook line. Predefined Comment: Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Observed drainage pipe under the mechanical dishwasher placed inside the floor drain with plastic bottle and duct tape on the end. Discussed maintaining a minimum 1 inch air gap and restricted use of tape or materials that are not smooth, non-absorbant, and easily cleanable. Predefined Comment: All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Violation #: 53

Description: Toilet Facilities: Properly Constructed, Supplied, Clean

Comments:

6-202.14 - Core: Toilet Rooms, Enclosed Addl Notes: Observed employee restroom with door open in the back kitchen, restroom opens directly to area of food prep, and no self closing mechanism. Observed large gap under the restroom door. Discussed maintainig restroom door closed, a toilet room located on the premises shall be completely enclosed and provided with a tight fitting and self-closing door. Corrective Action: Correct prior to next routine inspection.

5-501.17 - Core: Toilet Room Receptacle, Covered Addl Notes: Observed no covered receptacle in the employee restroom in the back kitchen. Predefined Comment: Uni-sex and female toilet rooms requires a covered waste receptacle. Provide prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Observed build up of food debris under and around equipment on the cook line, splatter and residues on the walls by the food prep counter along the cook line and by the prep coolers. Observed a build up of dust and soils on the ceiling tiles and overhead fixtures above the prep coolers and expo line. Predefined Comment: Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

6-201.11 - Core: Floors, Walls and Ceilings-Cleanability Addl Notes: Observed cracks, gaps, holes in walls and ceiling in the food prep area and cook area. Observed food equipment fixed to exposed unsealed wood blocks by the prep table, observed cardboard used as ceiling tile above the hand wash sink by the cook line. Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth, durable, non-absorbent and easily cleanable. Corrective Action: Correct prior to next routine inspection.

6-101.11 - Core: Surface Characteristics-Indoor Areas Addl Notes: Observed unsealed gaps around the entrance of the walk in cooler and in the ceiling above the walk in cooler entrance. Predefined Comment: Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Comments/Details

Predefined Comment: No County legal action will result from this inspection.
Discussed obtaining backflow device testing certification for next routine inspection and on routine basis annually.

"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.