Inspection Report
Capriotti's Sandwich Shop/Everything Bagels
4017 N SCOTTSDALE RD SCOTTSDALE AZ 85251
FD-31373
Food Establishment - Eating & Drinking
Food Routine Inspection
1/16/2024
B
1
Completed
Violations
Violation #: 22
Repeat Violation
Description: Proper Cold Holding Temperatures
Comments:
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: 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.>>> In the long cold prep unit there was shredded lettuce and cut slices of tomatoes with an internal temperature of 46-47*F, per Manager items were taken out of the walk in cooler and placed inside the top portion of the cold prep table about 1 hour ago so they were moved to the walk in cooler to rapidly chill back down to 41*F. THIS IS A REPEAT VIOLATION.
Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd
Violation #: 49
Repeat Violation
Description: Non-Food-Contact Surfaces Clean
Comments:
Core-4-602.13, C: Nonfood Contact Surfaces>>> Observed debris inside the upright freezer coolers, under all the bagged bread. Please remove food and and wipe down the inside of the freezers. THIS IS A REPEAT VIOLATION.
Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd
Violation #: 54
Description: Garbage/Refuse Properly Disposed; Facilities Maintained
Comments:
Core-5-501.11, C: Outdoor Storage Surface>>> Observed the dumpster outside partially sitting on the asphalt and the dirt/gravel, which has become muddy due to a discharge pipe from the roof leaking onto the ground. An outdoor storage SURFACE for refuse, recyclables, and returnables shall be constructed of nonabsorbent material such as concrete or asphalt and shall be SMOOTH, durable, and sloped to drain. Either replace the dumpster with a smaller unit that can ONLY sit on the asphalt, expand the asphalt, or add a larger concrete slab to ensure dumpster is not sitting on muddy waters.
Correct By: Correct Prior To Next Routine Inspection
Comments/Details
Core-2-102.12(A), C: Certified Food Protection Manager>>> The person in charge at time of inspection is not a certified food manager, but intends on taking the exam. There shall be a certified food manager onsite during all hours of operation.
This establishment received a(n) B Grade and had 1 Priority, Priority Foundation violations on this inspection.
Report emailed.
Establishment is currently on a stipulation agreement with MCESD. At time of inspection, facility found to be in compliance with agreement.
No County legal action will result from this inspection.
Award: B,Embargo Lbs: 0,Food Manager Licenses: 1,Signer: Rob L.
"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.