Inspection Report

Business Name
Inner Circle Cafe

Business Address
2515 N SCOTTSDALE RD SCOTTSDALE AZ 85257

Permit Number
FD-59480

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
9/27/2023

Grade
Not Participating

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. Observed prep table with an ambient temperature of 46.7*F Person in Charge (PIC) discussed the table wasn't holding temperature earlier and cambro ice pans were put into the bottom of prep table in attempt to drop temperature. Temperature control for safety (TCS) foods were at a temperature 50*F to 60*F. TCS items are curry chicken, egg salad, tuna salad, hard boiled egg, scramble egg, sweet potato with black beans, shredded cheese, cooked sausage, sliced tomato, arugula, salad mix, feta cheese. All listed items were embargoed. Discussed with PIC all TCS items shall be at a temperature of 41*F or less.

Observed an ambient temperature of 53*F in walk in cooler. TCS items temperature are 50*F to 84*F from overnight and the time of inspection was 2pm. TCS items are hard boiled egg, shredded cheddar cheese, Brie, green and red salsa, scrambled egg, cooked chicken breast, hummus, tuna salad, goat cheese, butter, Mexican cookie dough, chocolate chip cookie dough, oatmeal raisin cookie dough, snickerdoodle dough, salad mix, breakfast burritos, half and half and low fat milk. All listed TCS items were embargoed. Discussed with PIC TCS items must be held a temperature of 41*F or less. PIC was able to provide an invoice for items that were delivered today at 10am and the items were relocated to an adjacent restaurant with an efficient cold holding walkin refrigeration. The relocated items were bacon, cheddar cheese blocks, yogurt and milk.

Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

Violation #: 33

Repeat Violation

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 walk-in refrigerator and prep table were not adequately keeping TCS items at a temperature of 41*F or less. Milk refrigerator by the espresso machine is only functioning refrigerator. PIC had already called a company to take a look at the prep table and were able to take a look at the walk-in.

Reinspection scheduled 9-28-23

Correct By: Correct Prior To Reinspection,Repeat Violations: 3rd

Comments/Details

This establishment is not participating in the award program at this time and had 1 Priority, 1 Priority Foundation violations on this inspection.

Inspection completed with RS 1206

24 hour Reinspection scheduled for 9-28-23

Signed PIC up for AMC class scheduled on 10-11-23 at 8:45-11am

Of Note: Discussed with PIC when refrigeration is fixed there shall be no advanced food preparation till after reinspection. If advanced food preparation and walk-in and prep table are not repaired enforcement action may result.

Report sent via email
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.

Due to the violations noted on this inspection report, County legal action may result from this inspection.

Award: Not Participating,Email Sent: CHECKED,Embargo Lbs: 110.25,Food Manager Licenses: 1,Number of Employees: 1,Request Notes: Hold for Review,Signer: Sue Speidel

"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.