Inspection Report

Business Name
The Ends

Business Address
7137 E STETSON DR SCOTTSDALE AZ 85251

Permit Number
FD-70522

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
6/15/2026

Grade
Not Participating

Priority Violation
2

Inspection Status
Re-inspection required

Violations

Violation #: 9

Description: No Bare Hand Contact with RTE Foods or a Pre-Approved Alternate Properly Followed

Comments:

PRIORITY VIOLATION-3-301.11(B) - Priority: Preventing Contamination from Hands. 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: Observed bartender handling dehydrated lime with their bare hand to garnish a beverage. Observed bartender grating nutmeg into a beverage with their bare hand. Predefined Comment: Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. Instructed bartender to discontinue bare hand contact with RTE food and discard. Discussed bare hand contact exemption application with MCESD with PIC. Corrective Action: Corrected at time of inspection. Repeat Violation: 2nd.

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 roasted garlic/50°F and cooked mushrooms/49°F in the upper section of the prep coolers near the grills. After discussion with the person in charge, it was determined the garlic and mushrooms were left at room temperature during prep within the last hour. In the walk in refrigerator observe cooked mushrooms, milk, raw lamb, raw scallops, raw beef, cooked beef, cooked Brussel sprouts, raw oysters, and raw chicken with internal temperatures between 51-53°F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All TCS foods improperly cold held were relocated to alternative functioning refrigeration units to rapidly cool to 41°F at time of inspection and/or submerged in ice to rapidly cool. Corrective Action: Corrected at time of inspection.

Violation #: 29

Description: Compliance with Variance, Specialized Process, Reduced Oxygen Packaging Criteria or HACCP plan

Comments:

3-502.11 - Priority Foundation: Variance Requirement. 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/3978/Food-Variances. Addl Notes: Observed house made gelato in freezers near the dish machine. According to the PIC the establishment makes their own gelato base. The Maricopa County Environmental Services Department (MCESD) Food Code, regulation 3-202.14 requires that frozen milk products such as ice cream, gelato, frozen custard, and frozen yogurt be pasteurized. The Arizona Revised Statutes (A.R.S.), § 3-601 (10) also has regulations for pasteurization of these frozen products. Retail food facilities have three options to achieve compliance with Arizona Department of Agriculture (AZDA) and MCESD Food Code regulations. 1. Purchase a 3-A compliant Non-Coiled Batch Pasteurizer (Arizona Administrative Code Regulation 3-2-807). 2. Apply for a variance with the Maricopa County Environmental Health Division for an alternative pasteurization process approval. There is an application and fee for the variance process. 3. Purchase a pasteurized mix from a third party provider. Predefined Comment: A variance/HACCP must be obtained prior to conducting any specialized processes. Variance/HACCP applications are available through the customer portal "Permit Center" at https://maricopacountyaz-energovweb.tylerhost.net/apps/selfservice#/home. Additional resources can be found at https://www.maricopa.gov/3978/Food-Variances. Purchase pre-made pasteurized mix or apply for variance prior to the next routine inspection. Corrective Action: Correct prior to next routine 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 large walk in refrigerator in the prep room observed holding assorted TCS foods (see violation #22). Ambient temperature of walk in refrigerator observed between 56.5°F-47.4°F with inspector's min/max thermometer. Predefined Comment: Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. All TCS foods moved to beverage walk in refrigerator, reach in refrigerators, and freezers. TCS foods submerged in ice as well to rapidly cool. Re-inspection scheduled within 24 hours. PIC made service call at time of inspection. Corrective Action: Correct within 24 hours.

Comments/Details

Predefined Comment: No County legal action will result from this inspection.
Discussed cleaning ice machine.

"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.