Inspection Report

Business Name
Fellow

Business Address
1455 N Scottsdale RD Scottsdale AZ 85257

Permit Number
FD-64623

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
8/13/2025

Grade
Not Participating

Priority Violation
2

Inspection Status
Re-inspection required

Violations

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: 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.

Addl Notes: Observed blue cheese sauce (46*F), provolone (49*F), gazpacho sauce (56*F), house made ranch dressing (52*F), goat cheese (51*F), cooked artichoke (46*F), burrata (53*F), ricotta cheese (46-47*F), yellow beets (46*F), red beets (51*F), creamed corn (46*F), corn salsa (46*F), asparagus (45*F), peach confit (49*F), cut tomatoes (45*F-47*F), cut leafy greens (50*F) in reach in prep refrigerator in front of grill line that per PIC had been stored in unit overnight. Foods were embargoed at time. At the time of the visit the PIC stated that the unit had been having issues cold holding at 41*F or below and at the time the unit was observed holding at 51.2*F. Discussed with PIC ensuring that unit is repaired and to not store any foods inside unit until unit is holding at 41*F or below. Advised PIC that small amounts of foods may be stored on top prep area on ice for service until unit is repaired but must be moved into different refrigerator prior to close. Observed fresh garlic oil in a squeeze bottle in front of pizza make area holding at (73*F). Per date mark on garlic oil, oil had been made on 8/8/2025. According to PIC it was unsure when garlic oil was removed from refrigeration. Garlic oil was embargoed at time. Discussed with PIC ensuring that garlic oil is kept at 41*F or below at all times or establishment can implement time as a control for garlic oil but time as a control policy must be pre approved by MCESD prior to use for garlic oil.

Violation #: 23

Description: Proper Date Marking and Disposition

Comments:

PRIORITY VIOLATION-3-501.18 - Priority: Ready-To-Eat Time/Temperature Control for Safety Food, Disposition. 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.

Addl Notes: Observed container of roasted garlic in upright refrigerator in back of kitchen with date mark of 8/5. Per PIC it was unsure if date mark was correct. Roasted garlic was embargoed due to date mark on container. Discussed ensuring that all foods are properly dated and discarded at the allotted 7 days.

Violation #: 25

Description: Consumer Advisory Provided for Raw or Undercooked Food

Comments:

3-603.11 - Priority Foundation: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. 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. Addl Notes: Observed establishment using raw egg whites to add to drinks at bar without consumer advisory on menu next to drinks. Must provide consumer advisory on menu next to drinks that contain raw egg prior to re-inspection on 8/22/2025. Advised PIC that establishment can also use pasteurized eggs in lieu of fresh shelled eggs and if pasteurized eggs are used then no consumer advisory is needed. Corrective Action: Correct prior to re-inspection.

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 reach in prep refrigerator in front of grill/fry line holding at 51.2*F. According to PIC unit has been called in to be repaired. Advised PIC that unit must repaired prior to re-inspection on 8/22/2025 and to not store any TCS foods inside unit until unit is repaired and holding at 41*F or below. Instructed PIC that top prep area may be used for small amounts of TCS foods but foods must be stored on ice and moved into walk in or other refrigeration prior to close. Corrective Action: Correct prior to re-inspection.

Comments/Details

Inspection report emailed
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.

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.