Inspection Report

Business Name
The Local Donut

Business Address
3213 N HAYDEN RD SCOTTSDALE AZ 85251

Permit Number
FD-48853

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
3/21/2024

Grade
Not Participating

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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/4573/AMC-Toolbox---Handwashing.

Observed tongs being stored in the front handwashing sink waiting to be brought back to dishwashing sink. Hand sinks must remain available and not used for any other purpose. Tongs were removed.

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.

In the reach in prep cooler in the front of house, observed bottles of milk at 48*F- 50*F, half and half at 48*F, and cold brew coffee at 48*F. All foods were in the cooler overnight. Cooler was holding at 48*F on inspectors min/max thermometer. Foods were embargoed. All cold holding, temperature controlled for safety (TCS) foods are required to be kept at 41*F or below.

Correct By: Corrected At Time Of Inspection

Violation #: 24

Description: Time as a Public Health Control: Procedures and Records

Comments:

PRIORITY VIOLATION-3-501.19 (B1,3-4; C1,4-5), P: Time as a Public Health Control; Temperature, Discarded. 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/4125/Food-SafetyOperator-Resources.

Observed ham and cheese croissants being held on time as control. No documentation of time was available for the foods. Per PIC the foods were placed on time as control approximately 6 am (5 hours prior). Foods were embargoed. All TCS foods being held on time as control are only allowed to be held for 4 hours under the current procedure. Discussed documentation requirements for time as control and reviewed time as control procedure with PIC.

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 the front of house prep cooler being used for TCS foods while holding at 48*F on inspector's min/max thermometer. All cold holding equipment used for TCS foods are required to be kept at 41*F or below to ensure TCS foods remain in proper temperature. Removed foods from cooler. Until repaired please store TCS foods in other coolers.

Correct By: Corrected At Time Of Inspection

Violation #: 48

Description: Warewashing Facilities, Installed, Maintained, Used, Test Strips

Comments:

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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.

At time of inspection establishment did not have testing strips for the manually diluted quat sanitizer. Testing devices must be kept available for all sanitizing solutions. Please obtain test strips prior to re-inspection.

Correct By: Correct Prior To Reinspection

Violation #: 51

Repeat Violation

Description: Plumbing Installed; Proper Backflow Devices

Comments:

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

Observed the faucet of the 3 compartment sink leaking while turned off. Observed an open drain pipe behind the food prep cooler in the front. Drain pipe is not used and should not be kept open. Observed the P trap leaking at the handwashing sink in the front of house. Observed the faucet dripping at the back of house handwashing sink. All plumbing systems should be kept in good repair. Please have the 3 compartment sink and hand sink faucets repaired. Please have the front of house handwashing sink P trap repaired. Please have the open drain pipe capped off to prevent overflow during high volume times.

Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 3rd

Violation #: 55

Repeat Violation

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods

At time of inspection, observed the seal behind the 3 compartment sink growing organic matter, observed a vent being covered by trash bags and cardboard near the cook line, observed a large hole in the wall in the storage closet that is covered by duct tape, and in the dish storage area observed a small section of the wall lifting and falling off. Facility should be kept in good repair and repaired properly. Please have these areas repaired.

Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Comments/Details

Core-2-102.12(A), C: Certified Food Protection Manager
At time of inspection, no certified food manager was present on the premises. A Certified food manager must be present at all times of operation. Please have a CFM present for the next inspection. This is the 3rd repeat violation.

This establishment is not participating in the award program at this time and had 2 Priority, 3 Priority Foundation violations on this inspection.
No County legal action will result from this inspection.
Inspection report emailed.
Notes;
Re-inspection for test strips will be scheduled for April 1st.

On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. 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)
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.

Award: Not Participating,Embargo Lbs: 42,Food Manager Licenses: 0,Signer: Gabriel 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.

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.