Inspection Report
The Montauk
4360 N SCOTTSDALE RD SCOTTSDALE AZ 85251
FD-36798
Food Establishment - Eating & Drinking
Food Routine Inspection
6/5/2024
Not Participating
1
Completed
Violations
Violation #: 16
Description: Food-Contact Surfaces: Cleaned and Sanitized
Comments:
Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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.
Observed multiple beverage dispensers in establishment with excessive organic matter build-up on the nozzle. The person in charge had staff clean dispensers at time of inspection. Observed ice machines with excessive organic matter on the upper inner chute of the machine. Discussed with the person in charge that the cleaning frequency should be increased to preclude the build-up of soil and debris.
Correct By: Corrected At Time Of Inspection
Violation #: 22
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.
Observed upright cooler next to walk-in with an ambient temperature of 46*F measured with inspector min/max thermometer. Cooler contained naan bread and heavy cream. Heavy cream measured 46*F with inspector probe thermometer. The person in charge stated that the cream had been in the cooler overnight and had no temperature log to state when the cooler was last in correct temperature. Observed right side cold table on the cook line with an ambient temperature of 44*F. The top of the table contained sliced tomatoes, sliced cheese, and shredded cheese. The products measured 50*F, 46*F, and 45*F respectively. The bottom contained back up containers of sliced tomatoes and sliced cheese. The person in charge had staff remove all product from unit and place in walk-in to bring back down to temperature. The person in charge instructed staff to set up ice bath for the products on top. Observed small reach in cooler on server side with an ambient temperature of 52*F. Cooler contained back up salsa and french onion dressing. The product measured 47*F. The person in charge stated that the product was placed in the unit approximately 2 hours prior to inspection. The person in charge had the staff remove all product to the walk-in to bring back down to temperature. The person in charge called for maintenance at time of inspection. The person in charge voluntarily discarded the cream at time of inspection. Discussed with the person in charge that when cold holding TCS foods they should be maintained at 41*F or below.
Correct By: Corrected At Time Of Inspection
Violation #: 33
Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control
Comments:
Priority Foundation-4-301.11, Pf: 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.
Observed small reach in cooler on server side with back up dressings and salsa in it. The unit measured 52*F with inspector min/max thermometer. The person in charge stated that the product had been placed in the cooler approximately 2 hours prior to inspection. Observed right side cold table on the cook line with an ambient temperature of 44*F measured with inspector min/max thermometer. The person in charge had staff remove all product and return to walk-in at time of inspection and called for service. A re-inspection will be conducted on 6/13/2024.
Correct By: Correct Prior To Reinspection
Violation #: 47
Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used
Comments:
Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment
Observed hand wash sink next to the office that has been knocked loose from the wall. Discussed with the person in charge that all equipment should be maintained in good repair.
Correct By: Correct Prior To Next Routine Inspection
Violation #: 55
Description: Physical Facilities Installed, Maintained, and Clean
Comments:
Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods
Observed a hole in the wall next to the server upright reach-in in hallway. The person in charge placed a work order at time of inspection. Discussed with the person in charge that all physical facilities should be maintained in good condition.
Correct By: Correct Prior To Next Routine Inspection
Comments/Details
Discussed hand washing practices.
Discussed consumer advisory.
Establishment currently has a dog friendly patio permit. Main patio has been carpeted with artificial turf and not being used for a dog friendly patio. Please inform your inspector as to if you wish to keep the dog friendly patio permit. If not, it can be removed.
Inspection conducted with RS #874.
No County legal action will result from this inspection.
The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) to
permittees in the coming months. We need a current and accurate email address on file to ensure you
receive a copy of your permit card and invoice(s) upon renewal.
If you are unsure whether your email address is accurate, you may:
Contact your inspector using the phone number or email on your last inspection report to
review, or
Contact the Department using the email addresses below,
o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)
o Envfullservicerestaurants@maricopa.gov (facilities that are full-service
restaurants)
o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food
markets)
o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)
Note: If you need to update your email address and/or other contact information, please submit an
administrative change request form at the below website
https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-
Form-181 or call 602-506-6824.
Inspection report emailed.
Award: Not Participating,Embargo Lbs: 28,Food Manager Licenses: 1,Review Complete: CHECKED,Review Notes: RA,Signer: Heather Ziya
"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.