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
8/20/2025
Grade
Not Participating
Priority Violation
1
Inspection Status
Completed

Violations

Violation #: 4

Description: Proper Use of Restriction and Exclusion

Comments:

PRIORITY VIOLATION-2-201.12 - Priority: Exclusions & Restrictions; Conditions of Exclusion and Restriction. 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/4620/AMC-Toolbox: Employee-Health

Addl Notes: Observed food chef worker inside kitchen areas with blue bandage on left hand thumb opening and working with open beans and other tcs foods. . Notified Person IN Charge(PIC). PIC directed employee to put on gloves when working inside kitchen areas and food preparation. Bandage was used to cover up bleeding cut.=== Corrective Action: Corrected at time of inspection. Corrective Action: Corrected at time of inspection.

Comments/Details


Predefined Comment: Due to the violations noted on this inspection report, County legal action may result from this inspection.
Establishment has completely remodeled new walk in refrigerator; walk in freezer unit and added rpz for new soda machine. These additions/repairs will require an review with Maricopa County Environmental Services Department. Please contact 602.506.6824 email: envplanreview@maricopa.gov within 5 business days.
Reviewed and discussed: date marking procedures; cooling procedures. Hot holding procedures.
Recommend: repairing missing ceiling tiles in storage room area; fix leak at dish machine dish pit sink; repair glass side to ice cream unit. Deep clean ceiling vents in dining room.

"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.