Inspection Report
Original Chop Shop
16205 N SCOTTSDALE RD SCOTTSDALE AZ 85254
FD-59783
Food Establishment - Eating & Drinking
Food Routine Inspection
2/12/2026
Not Participating
0
Completed
Violations
Violation #: 33
Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control
Comments:
4-301.11 - Priority Foundation: 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. Addl Notes: Observed an pan of cooked chickpeas/51°F in the upper section of the salad station prep refrigerator. After discussion with the person in charge it was determined the chickpeas came from a can less than 4 hours ago. TCS food prepared from ingredients at ambient temperature shall be cooled within 4 hours to 41°F or less in uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Prep refrigerators are not designed to cool TCS foods. The chickpeas were moved to the walk in refrigerator to rapidly cool. Corrective Action: Corrected at time of inspection.
Violation #: 37
Description: Food Properly Labeled; Original Container
Comments:
3-302.12 - Core: Food Storage Containers Identified with Common Name of Food Addl Notes: Observed a unlabeled spray bottle filled with yellow liquid on a shelf below the hot holding wells. After discussion with the person in charge it was determined the bottle was filled with oil. Predefined Comment: All bulk food items not easily identifiable must be labeled with common name of food. The bottle was labeled at time of inspection. Corrective Action: Corrected at time of inspection.
Violation #: 38
Description: Insects, Rodents and Animals not Present
Comments:
6-501.115 - Priority Foundation: Prohibiting Animals Addl Notes: Observed a guest eating inside the restaurant with their small dog. After discussion with the person in charge it could not be determined if staff asked the guest questions to determine if the dog was a service animal. PIC instructed staff to ask guest questions to determine if the animal was a service animal. It was determined the dog was not service animal and the guest left the establishment at time of inspection. Observed a different guest inside the establishment walk their dog from the front entrance to the patio entrance at time of inspection. Provided service animal guidance document from the ADA electronically. Discussed applying for dog friendly patio permit. Corrective Action: Corrected at time of inspection.
Comments/Details
Predefined Comment: No County legal action will result from this inspection.
"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.