Inspection Report
The Herb Box
7051 E 5TH AVE SCOTTSDALE AZ 85251
FD-64911
Food Establishment - Eating & Drinking
Food Routine Inspection
10/10/2023
Not Participating
2
Completed
Violations
Violation #: 16
Description: Food-Contact Surfaces: Cleaned and Sanitized
Comments:
Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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.
Observed ice machine with excessive organic matter build up inside on the upper portion of the dispenser. Discussed with person in charge that the cleaning frequency should be increased to preclude the accumulation of soil or mold.
Correct By: Correct Prior To Next Routine Inspection
Violation #: 21
Description: Proper Hot Holding Temperatures
Comments:
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding.
Observed chili verde, korean sauce, and demi sauce on steam table on cook line double panned. Chili verde measured 109*F with inspector probe thermometer, korean sauce measured 114*F, demi sauce measured 112*F. Chef stated that the sauces had been there for 2 hours. Chef pulled and reheated to 165*F at time of inspection. Discussed with chef that time temperature controlled foods should be maintained at 135*F or higher when hot holding.
Correct By: Corrected At Time Of Inspection
Violation #: 43
Description: In-Use Utensils; Properly Stored
Comments:
Core-3-304.12 , C: In-Use Utensils, Between-Use Storage
Observed in-use utensils in a pan of still water on the grill that measured 94*F with inspector probe thermometer. Chef removed utensils at time of inspection. Discussed with chef that in-use utensils should be stored in either running water or water that is maintained at 135*F or higher.
Correct By: Corrected At Time Of Inspection
Violation #: 50
Description: Hot and Cold Water Available; Adequate Pressure
Comments:
Priority Foundation-5-103.11, Pf: Capacity-Quantity and Availability
Observed no hot water available in either the mens or womens restroom. Inspector tested water for five minutes. Discussed with person in charge that hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establishment. A re-inspection will be conducted on 10/20/2023.
Correct By: Correct Prior To Reinspection
Violation #: 51
Description: Plumbing Installed; Proper Backflow Devices
Comments:
PRIORITY VIOLATION-5-202.11 (A), P: Approved System
Observed Y-valve attached to mop sink. Mop sink's vacuum breaker is damaged. When Y-valve was removed the sink would not shut off at all. Discussed with person in charge that the installation of a Y-valve on a faucet with or without an AVB is prohibited and is a violation, because the system is not designed, constructed and installed according to law. A re-inspection will be conducted on 10/13/2023.
Correct By: Correct Prior To Reinspection
Comments/Details
Re-inspections will be conducted for violation #49 5-202.11 on 10/13/2023 and for violation #48 5-103.11 on 10/20/2023.
No County legal action will result from this inspection.
The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) to
permittees in the coming months. 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)
Note: 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 or call 602-506-6824.
Inspection report emailed.
Award: Not Participating,Review Complete: CHECKED,Review Notes: QA,Signer: Paige Yourch
"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.