Inspection Report

Business Name
Capriotti's Sandwich Shop/Everything Bagels

Business Address
4017 N SCOTTSDALE RD SCOTTSDALE AZ 85251

Permit Number
FD-31373

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
5/28/2025

Grade
Not Participating

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 2

Description: Certified Food Protection Manager

Comments:

A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation.

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 at time of inspection. Corrective Action: Correct prior to next routine inspection. 3rd Consecutive Violation

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 sandwich cold table with an ambient temperature of 59*F measured with inspector min/max thermometer. Cooler contained TCS items including dressed coleslaw, sliced/diced tomatoes, chopped lettuce, sliced ham, sliced turkey, sliced roast beef, shredded turkey, diced chicken, tuna salad, mayonnaise, and sliced provolone cheese. The person in charge stated that the products were stocked in cooler approximately 5 hours prior to inspection. There was no record of temperatures for the cooler available. With inspector probe thermometer the products measured between 59*F -65*F. The person in charge voluntarily discarded the product at time of inspection and set up ice bath for new product. The person in charge stated that a work order would be placed. Discussed with the person in charge that all coolers should be maintained at 41*F or below when cold holding TCS items. Corrective Action: Corrected at time of inspection.

Violation #: 28

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

Comments:

PRIORITY VIOLATION-7-206.11 - Priority: Restricted Use Pesticides, Criteria

Addl Notes: Observed 2 cans of Raid sitting on the top shelf above the 3 compartment sink. The person in charge had staff discard at time of inspection. Discussed with the person in charge that pesticides can only be used by a licensed pest control company. Corrective Action: Corrected at time of inspection.

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Observed leak under the 3 compartment sink. The staff member stated that they were planning on fixing it ASAP. Discussed with the person in charge that all equipment should be maintained in good condition. Corrective Action: Correct prior to next routine inspection.

Violation #: 53

Description: Toilet Facilities: Properly Constructed, Supplied, Clean

Comments:

5-501.17 - Core: Toilet Room Receptacle, Covered Addl Notes: Observed restroom that can be used by both male and female customers with no covered trash receptacle available. Discussed with the person in charge that any restroom that can be used by a female must have a covered trash can available at all times for proper disposal of sanitary napkins. 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 food debris and soils accumulating on the floor under the 3 compartment sink, behind the chest freezer, under the food prep tables, under the shelving in the kitchen, and behind the cooking equipment. 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. 3rd Consecutive Violation

Comments/Details

No County legal action will result from this inspection.
Discussed floor drain monitoring.

"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.