Inspection Report

Business Name
Brunch Snob

Business Address
4747 E ELLIOT RD PHOENIX AZ 85044

Permit Number
FD-85868

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
8/27/2025

Grade
Not Participating

Priority Violation
2

Inspection Status
Completed

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 take lemon from the fruit tray in the refrigerator with bare hands and place the lemon on waters for bar guests. 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. RTE food that was contacted by bare hands was discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Addl Notes: Observed on multiple magnetic knife strips to have dust and food debris while storing knives. Also observed a phone charging on the deli slicer. Discussed with PIC all equipment shall be stored as clean to sight and touch and the deli slicer shall be protected from contamination while not in use. PIC relocated the phone and charger and employees were cleaning the deli slicer and the magnet strips during inspection. Corrective Action: Corrected at time of inspection.

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 multiple times throughout the inspection the walk-in door was left open by staff. The ambient air in unit was measured at an internal temperature of 42*F with a min/max thermometer. Per PIC the unit was just worked on a few days prior and was set to 41*F. PIC stated the unit was adjusted down to 38*F at time of inspection. The TCS items that were in the unit for more than 4 hours were at an internal temperature of 46*F to 49*F measured with a probing thermometer. The items were embargoed and PIC voluntarily discarded at time of inspection. Those items were cooked carnitas, cooked brisket, brisket juice, cooked birria meat, birria juice, cooked mashed potato (tots), red salsa, green salsa, buttermilk, and clarified butter. Per PIC several items were delivered 1 hour prior to inspection were at 42*F to 43*F at time of inspection and were rearranged in the unit to rapidly cool. TCS items such as hashbrowns, diced potato, milk, clarified butter, and sour cream. All other TCS items were found to be at 41*F to 42*F degrees (uncooked brisket, deli ham, cheeses, butter, cooked potatoes). Also observed several items in the unit without lids and discussed with PIC items that were not actively cooling shall be protected from contamination with plastic wrap or with lids. Also discussed with PIC shelving designed with slits shall allow for better airflow through the unit. Corrective Action: Corrected at time of inspection. 2nd Consecutive Violation

Comments/Details

No County legal action will result from this inspection.
Of Note: Discussed with PIC 1 )RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1) 2) Keep the back facility clean of standing water and squeegee towards drainage. Keep outside area clean of grease buildup, pests and food/plastic debris. 3) Hose with sprayer shall be detached when not in use to prevent constant pressure on the AVB cap on the faucet of the mopsink.

"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.