Inspection Report

Business Name
The Gardens

Business Address
6001 E THOMAS RD SCOTTSDALE AZ 85251

Permit Number
FD-26728

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
CI Food Routine Inspection

Inspection Date
9/17/2025

Grade
Not Participating

Priority Violation
2

Inspection Status
Re-inspection required

Violations

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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 deli slicer in back area with heavy white organic matter on top of blade. Notified Person In Charge (PIC). PIC will have employees wash, rinse and sanitize. ====Clean to sight and touch. 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 multiple tcs foods in temperature danger zone. Observed in open containers: tomato salsa and tomato paste in walk in unit at 55*F; prepared salads on server counter at 65*F; following tcs foods in portable refer trucks were 55*F-65*F: milk; heavy cream; cooked corned beef; whip cream; cottage cheese. All tcs foods placed into working 4 door refrigerator on cook line to cool to 41*F. Verified after 1 hr. ====Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less.

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. 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: Establishment main walk in unit is down at 55*F ambient. Establishment has ordered portable refrigeration unit truck. Truck ambient is 55*F-65*F with min/max thermometer. Both inside main walk in unit and refrigeration truck were tcs foods present. Establishment is waiting on parts to repair compressor of main walk in unit. Requested refrigeration truck be removed of any tcs foods and main walk in unit. ===All refrigeration units need to be at 41*F ambient temperature. Corrective Action: Correct prior to re-inspection.

Violation #: 49

Description: Non-Food-Contact Surfaces Clean

Comments:

4-602.13 - Core: Nonfood Contact Surfaces Addl Notes: Observed large amounts of black organic matter on top of deep fryers. Notified Person In Charge (PIC). ====Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Violation #: 52

Description: Sewage and Waste Water Properly Disposed

Comments:

PRIORITY VIOLATION-5-402.13 - Priority: Conveying Sewage

Addl Notes: Liquid from garbage flowing out of a dumpster and grease trap holder in dumpster area with in large amounts onto the ground. Notified Person In Charge (PIC). PIC will call to clean up. ===Liquid from garbage flowing out of a dumpster area in large amounts onto the ground. Corrective Action: Correct prior to re-inspection.

Comments/Details

Predefined Comment: No County legal action will result from this inspection.
Reviewed and discussed: date marking procedures.
Recommend: placing out of order signs on unused/not operational units. Replacing missing dumpster lid.
Reminder: A Certified Food Protection Manager and certificate are needed during open hours of operation.
Sent via email: Maricopa County Food Borne Illnesses and 9 Food Allergens.

"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.