Inspection Report
Prep & Pastry
7025 E VIA SOLERI DR SCOTTSDALE AZ 85251
FD-73413
Food Establishment - Eating & Drinking
Food Routine Inspection
1/9/2024
Not Participating
4
Completed
Violations
Violation #: 8
Description: Hands Clean and Properly Washed
Comments:
PRIORITY VIOLATION-2-301.14, P: When to Wash. 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.
Observed staff member washing dishes in dish room, handling and spraying down dirty dishes, loading the machine then moving to the clean dishes and handling then without washing hands before handling the clean dishes. Staff member was instructed by inspector to stop and wash hands before handling any clean dishes. Discussed with person in charge that any one washing/handling dirty dishes should wash hands before handling any clean dishes.
Observed cook on the line don a glove then crack an egg into pan then remove glove and don a new glove without washing hands. Cook was instructed by inspector to stop and immediately wash hands before donning new gloves and continuing.
Correct By: Corrected At Time Of Inspection
Violation #: 13
Description: Food in Good Condition, Safe and Unadulterated
Comments:
PRIORITY VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented. 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/4619/AMC-Toolbox---Approved-Source.
Observed 3 packages of fresh strawberries in walk-in cooler that had excessive organic matter growing inside the packages. Person in charge voluntarily discarded at time of inspection. Discussed with person in charge that all food should be kept safe and unadulterated.
Correct By: Corrected At Time Of Inspection
Violation #: 20
Description: Proper Cooling Time and Temperatures
Comments:
PRIORITY VIOLATION-3-501.14, P: Cooling. 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.
Observed 5 gallon bucket of sausage gravy in walk-in cooler with an internal temperature between 42*F-46*F. The label stated that the product was made the previous day. The person in charge stated that the product had been in the walk-in overnight. The person in charge voluntarily discarded product at time of inspection. Discussed with person in charge that proper cooling process should be that the product is cooled from 135*F to 70*F in the first 2 hours then to 41*F in the following 4 hours.
Correct By: Corrected At Time Of Inspection
Violation #: 22
Description: Proper Cold Holding Temperatures
Comments:
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: 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.
Observed left side cold drawers on the cook line with an ambient temperature of 78*F. The drawers contained sliced roast beef portions, pork carnitas portions, precooked whole baby potatoes, flash fried french fries, and sliced cheddar cheese. Person in charge stated that the product had been in unit overnight. With inspector probe thermometer the roast beef measure 68*F, pork carnitas measured 67*F, potatoes measured 65*F, french fries measured 67*F, and cheddar cheese measured 67*. Person in charge discarded product at time of inspection. Person in charge discovered that unit was off due to tripped breaker. Breaker was reset at time of inspection. Discussed with person in charge that all time temperature controlled foods should be maintained at 41*F or below when cold holding.
Correct By: Corrected At Time Of Inspection
Violation #: 28
Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored
Comments:
Priority Foundation-7-202.11, Pf: Restriction-Presence and Use
Observed a partially used 1 gallon container of pesticide in storage closet next to employee restroom. Person in charge discarded at time of inspection. Discussed with person in charge that no pesticide is allowed in establishment other that those from an approved pest management provider.
Correct By: Corrected At Time Of Inspection
Violation #: 38
Description: Insects, Rodents and Animals not Present
Comments:
Core-6-501.111 (A-B, D), C: Controlling Pests; Monitoring
Observed 3 dead cockroaches under the water sink in server prep station. Observed 1 live cockroach behind the garbage can next to the hand wash sink on the cook line. Insect was disposed of during inspection. Discussed with person in charge that the establishment should be maintained free of any insects.
Correct By: Corrected At Time Of Inspection
Comments/Details
Inspected with RS# 874
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.
Food Manager Licenses: 1,Embargo Lbs: 44,Award: Not Participating,Signer: Karoline Munger,Review Notes: RA,Review Complete: CHECKED
"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.