Inspection Report

Business Name
Haven Health

Business Address
3293 N DRINKWATER BLVD SCOTTSDALE AZ 85251

Permit Number
FD-51797

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
CI Food Routine Inspection

Inspection Date
2/23/2026

Grade
C

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-501.114 (A-E) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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.

Addl Notes: Observed the low-temp dish machine with a chlorine concentration of 0 ppm, with racks of recently washed dishes inside the machine and on the drain board. PIC primed the chlorine sanitizer line and reran the machine several times and the chlorine remained at 0 ppm with inspector and PIC's test strips. PIC will contact the repair company to service the machine to have a chlorine sanitizer of 50-100 ppm to properly sanitize dishes. The sanitizer sink of the 3-compartment will be used to sanitize dishes. Corrective Action: Corrected at time of inspection.

4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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. Addl Notes: Observed an accumulation of food debris on the blade of the can opener and food debris on the blades of knives stored in the clean container on the cook-line. PIC cleaned the can opener blade during the inspection and will rewash and sanitize any knives with food debris. Equipment food contact surfaces and utensils shall be clean to sight and touch. Discussed the hazards of TCS foods left on equipment that is stored at room temperature. Many foodborne illness pathogens grow rapidly in the danger zone (41-135F). TCS food debris remaining on clean equipment is a potential source of contamination for foods that come into contact with the equipment. Corrective Action: Corrected at time of inspection.

Violation #: 20

Description: Proper Cooling Time and Temperatures

Comments:

PRIORITY VIOLATION-3-501.14 - Priority: Cooling. 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.

Addl Notes: Observed cooked and pureed chili, cooling in the 3-door reach-in from the evening prior to the inspection, with an internal temperature of 47-48F. Also observed cooked cream of wheat, cooked oatmeal, and white gravy that were cooked and began cooling 6 hours prior to inspection, with internal temperatures of 78-102F. Temperatures taken with calibrated probe thermometer by inspector and PIC. PIC discarded the improperly cooled TCS food items, see embargo form. The cooling TCS foods were all more than 4" deep and tightly covered. PIC will review and retrain employees on proper cooling methods such as using shallow metal pans that are loosely covered and placed on the top shelf of the refrigerator/freezer to facilitate airflow. Ice wands, using ice as an ingredient and frequent stirring also help to facilitate rapid cooling. TCS foods must cool from 135-70F in 2 hours and from 70-41F in the next 4 hours. Excessive time for cooling of time/temperature control for safety foods has been consistently identified as one of the leading contributing factors to foodborne illness. Corrective Action: Corrected at time of inspection.

Violation #: 35

Description: Approved Thawing Methods Used

Comments:

3-501.13 - Core: Thawing Addl Notes: Observed 4 sealed packages of raw ground beef thawing in the wash basin of the 3-compartment sink in water at 96F. PIC moved the beef to the prep sink and placed under cool running water. Discussed proper thawing methods such as: cool (70F) running water that completely surrounds TCS foods with enough force to flush away loose particles, in 4 hours or less (including cooking/prep time), thawing under refrigeration, or as part of the cooking process. Improper thawing provides an opportunity for surviving bacteria to grow to harmful numbers and/or produce toxins. Corrective Action: Corrected at time of inspection.

Violation #: 38

Description: Insects, Rodents and Animals not Present

Comments:

6-202.15 - Core: Outer Openings, Protected Addl Notes: Observed a gap and light shining through the bottom of the exterior door of the kitchen. Discussed adjusting the threshold or installing weather stripping to ensure that the door is tight-fitting. Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: Filling or closing holes and other gaps along floors, walls, and ceilings; Closed, tight-fitting windows; and Solid, self-closing, tight-fitting doors. Corrective Action: Correct prior to next routine inspection.

Comments/Details

No County legal action will result from this inspection.
Calibrated thermometer. Discussed installing an ASSE 1022 on the water line for the coffee and juice machine. Discussed the water dispenser; maintenance will contact company about the dispenser conditioning the water (reverse osmosis), which requires additional backflow prevention. Emailed the backflow preventer handout. Discussed caulking the drainboard of the dish machine to the wall, raising all drain lines to be at least 1" above the flood-rim level of the floor sinks (create air gap), and the requirement to use commercial refrigeration equipment. The household chest freezer is not approved to be used in the commercial kitchen. Also discussed the finish on the ceiling at the cook-line.

"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.