Inspection Report

Business Name
The Scottsdale Resort and Spa
Business Address
7700 E MCCORMICK PKWY SCOTTSDALE AZ 85258
Permit Number
FD-86662
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
7/23/2024
Grade
Not Participating
Priority Violation
2
Inspection Status
Re-inspection required

Violations

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: In the Banquets walk in cooler, observed Cut melon tray at 46*F, cut tomatoes at 47*F, butter at 46*F, half and half at 46*F, hummus at 48*F, cooked tomatoes at 48*F, mole at 46*F, tomato salsa at 46*F, cooked pasta at 49*F, refried beans at 46*F, raw lamb at 48*F, various cheeses between 45-48*F, ham at 46*F, roast beef at 47*F, sour cream at 48*F, black beans at 48*F, tomato basil sauce at 47*F, and anchovies at 46*F. All foods were in the walk in for longer than 4 hours and were embargoed. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Predefined Comment: All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of 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: At time of inspection, walk in cooler was at 49*F on inspector's min/max thermometer. All TCS foods were removed. Prior to end of inspection, walk in cooler was able to reach 46*F. 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. Corrective Action: Correct prior to re-inspection.

Violation #: 52

Description: Sewage and Waste Water Properly Disposed

Comments:

PRIORITY VIOLATION-5-402.13 - Priority: Conveying Sewage

Addl Notes: At time of inspection, establishment was open and operating while having a blockage in a sewer line. Observed several drains with standing liquids and sewage on the floors in the hallways and back electrical room. Sewer line was repaired and drains were draining properly at time of inspection. PIC had sewage cleaned from the floors. All sewage must be disposed of properly. If there is an active sewage backflow, establishment should cease all food operations until sewage is properly cleaned up and drains are repaired. Corrective Action: Corrected at time of inspection.

Comments/Details


Predefined Comment: No County legal action will result from this inspection.
Re-inspection for the walk in cooler will be scheduled for August 2nd.

"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.