Inspection Report

Business Name
Cornish Pasty Co

Business Address
3800 N GOLDWATER BLVD SCOTTSDALE AZ 85251

Permit Number
FD-42138

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
11/2/2023

Grade
B

Priority Violation
1

Inspection Status
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 tall reach in cooler by the ovens, observed many sheet trays full of pasties of varying cooked meats and veggies. In the top of the reach in cooler, all pasties were 41*F or below. In the bottom half of the unit, observed Apple pasties at 52*F, vegetarian, Mexican pasties at 48*f, Reuben pasties at 47*F, Rose chicken pasties at 46*F, rose steak pasties at 45*F, Sarnie Pasties at 49*F, and meatball pasties at 52*F. All pasties that were in the unit longer than 4 hours and were out of temperature were embargoed. Pasties that were in the unit less than 4 hours and out of temperature were moved to the walk in cooler to cool. The unit was holding at 41*F on inspectors min/max thermometer at the top of the unit and pasties that were at the top of the unit and below 41*F were kept in the unit. Establishment will monitor the unit to ensure they remain at 41*F and if the cooler warms up, they will move all of the pasties to the walk in cooler. All temperature controlled for safety (TCS) foods are required to be kept at or below 41*F.

Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained

At time of inspection, observed a small leak from the spout of the three compartment sink and a leak in the shut off valve of one of the chemical dispensers at the three compartment sink. Please have these repaired. All plumbing fixtures should be kept in good repair.

Correct By: Correct Prior To Next Routine Inspection

Comments/Details

This establishment is not participating in the award program at this time and had 1 Priority, 0 Priority Foundation violations on this inspection.
No County legal action will result from this inspection.
Inspection report emailed.
Notes;
Discussed service animals and dog friendly patio rules.

A pattern of non-compliance is developing for Priority violation #20, 3-501.16, which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action.

Award: B,Embargo Lbs: 42,Food Manager Licenses: 2,Signer: Shane M.

"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.