Inspection Report

Business Name
Mon Cheri Charcuterie

Business Address
7014 E 1ST AVE SCOTTSDALE AZ 85251

Permit Number
FD-24-00076

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Re-Inspection

Inspection Date
7/2/2025

Grade
R

Priority Violation
2

Inspection Status
Re-Inspection Completed

Violations

Violation #: 2

Description: Certified Food Protection Manager

Comments:

2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: Observed no certified food manager present during inspection. Discussed with the person in charge that a certified manager should be present at all times during hours of operation. Corrective Action: Correct prior to next routine inspection.

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-501.114 (F1-2) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- On-site Generation. 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.

Addl Notes: Observed dish machine in the bar area that measured 0ppm with chlorine test strips. The person in charge instructed staff to to used 3 compartment method of sanitizing until unit can be repaired. Discussed with the person in charge that a chemical dish machine should measure between 50-100ppm with chlorine test strips. 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 cooler #1 on the far end of the cook line with an ambient temperature of 70*F measured with inspector min/max thermometer. Cooler contained yogurt, tzatziki sauce, and alfredo sauce. The products measured 57-59*F with inspector probe thermometer. Chef stated that the product had been stocked 30 minutes prior to inspection. Cooler #2 had an ambient temperature that measured 71*F. Cooler contained no TCS items. Cooler #3 had an ambient temperature of 70*F. Cooler contained cheese crumbles and sliced tomatoes. Chef stated that the product had been stocked 30 minutes prior to inspection. The product measured 58*F with inspector probe thermometer. Chef had staff set up the top portion of the cold tables with ice baths to keep product at 41*F. Discussed with Chef that all refrigeration should be maintained at 41* or below when cold holding TCS items. Corrective Action: Corrected at time of inspection.

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 cooked lobster sitting in the top portion of the middle cooler on the cook line. With inspector probe thermometer the product measured 91*F. Chef stated that the product was just made prior to inspection. Chef removed product and placed in shallow pan and moved to walk-in to continue the cooling process. Discussed with Chef that acceptable methods of cooling include: Placing food in shallow pans, separating the food into smaller or thinner portions, using rapid cooling equipment (i.e. a blast chiller, stirring the food in a container placed in an ice water bath, using containers that facilitate heat transfer, adding ice as an ingredient. Corrective Action: Corrected at time of inspection.

Violation #: 41

Description: Wiping Cloths; Properly Used and Stored

Comments:

3-304.14 - Core: Wiping Cloths, Use Limitation Addl Notes: Observed red sanitizer buckets on the cook line that measured 0ppm with inspector quaternary test strips. Discussed with the person in charge that all quaternary sanitizer solution should measure between 150-400ppm. Corrective Action: Corrected at time of inspection.

Violation #: 47

Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used

Comments:

4-101.19 - Core: Nonfood-Contact Surfaces Addl Notes: Observed excessive organic matter buildup on the fan guards in the walk-in cooler. Discussed with Chef that the cleaning frequency should be increase to preclude that accumulation of soil and mold. Corrective Action: Correct prior to next routine inspection.

Comments/Details

No County legal action will result from this inspection.
Upon re-inspection, all violations due for correction have been corrected. Operator send photos of menus and test strips. Photos have been uploaded.

"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.