Inspection Report

Business Name
Pueblo Norte Senior Living
Business Address
7090 E MESCAL ST SCOTTSDALE AZ 85254
Permit Number
FD-78082
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
CI Food Routine Inspection
Inspection Date
7/15/2026
Grade
B
Priority Violation
0
Inspection Status
Completed

Violations

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

3-501.15 (A) - Priority Foundation: Cooling Methods. 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 a deep, plastic, covered pan of recently prepped egg salad cooling in the top of the prep cooler in the prep area, a deep, covered, plastic hotel pan of recently prepped cut lettuce, and two deep, plastic, covered buckets of recently prepped cut lettuce in the 2-door reach-in cooler near the server's area, all with internal temperatures of 57-60F, probe thermometer, verified by PIC. According to PIC, the TCS foods were prepped and started cooling less than 2 hours prior to inspection. PIC placed the TCS foods into the walk-in cooler to rapidly cool to 41F. Discussed proper cooling methods and containers. Deep, covered, plastic pans are not effective containers for heat transfer and air circulation. Shallow, metal and loosely covered containers facilitate heat transfer. Reach-ins and prep coolers are designed to maintain food temperatures and may not cool rapidly. TCS foods starting at ambient temperature have 4 hours to cool to 41F or less and should be placed into the walk-in cooler for rapid cooling. Corrective Action: Corrected at time of inspection.

Comments/Details


No County legal action will result from this inspection.
Calibrated thermometer. Discussed the remodel of the server's area. The remodel permit number is EHP2503148 and expires on 10/02/2026. Discussed the handwashing sink in the new server's area, which must be stocked with soap and paper towels. Emailed a handwashing only sink sign and the remodel permit info.

"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.