Inspection Report

Business Name
Eggstasy DC Ranch
Business Address
20775 N PIMA RD SCOTTSDALE AZ 85255
Permit Number
FD-66896
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
12/10/2024
Grade
Not Participating
Priority Violation
2
Inspection Status
Completed

Violations

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

6-301.12 - Priority Foundation: Hand Drying Provision. 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/4573/AMC-Toolbox: Handwashing. Addl Notes: At prep area handwashing sink, no hand drying towels available. Instructed manager to provide hand drying towels at time of inspection. Maintain all handwashing sinks stocked with hand drying towels at all times. Corrective Action: Corrected at time of inspection.

Violation #: 21

Repeat Violation

Description: Proper Hot Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(1) - Priority: 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.

Addl Notes: Second Consecutive Violation. On cook line, on cook top, chicken with an internal temperature of 122*F. Per employee, chicken was prepared within normal time parameters. Employee re-heated chicken to 165*F and added a lid to aid in maintaining temperature. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times. Corrective Action: Corrected at time of inspection.

Violation #: 22

Repeat Violation

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: Second Consecutive Violation. In walk in cooler, two flats of raw shell eggs with internal temperatures of 55*F-60*F. Per manager and employee, unknown time frame of when flats of eggs were left out of cold holding on cook line. Manager discarded two flats of raw shell eggs. See embargo form. Recommended using an ice bath or obtaining an additional cold holding unit on cook line for additional cold holding storage. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Corrective Action: Corrected at time of inspection.

Comments/Details


No County legal action will result from this inspection.
Ensure all employees working with food obtain food worker certification from ANSI certified online site.

Routine inspection report was emailed to person in charge at establishment.

"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.
A B B B B B B B C C C C C C D D
Priority 0 0 0 0 0 1 1 1 0 1 1 2 2 2 2 3
Priority Foundation 0 1 2 3 4 0 1 2 5 3 4 0 1 2 3 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.