Inspection Report

Business Name
The Scottsdale Resort and Spa

Business Address
7700 E MCCORMICK PKWY SCOTTSDALE AZ 85258

Permit Number
FD-86666

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
7/23/2024

Grade
Not Participating

Priority Violation
3

Inspection Status
Re-inspection required

Violations

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-501.114 (A-E) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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 the dishwashing machine in the bar in use with 0 ppm of chlorine. Chlorine sanitizer was empty. Bottle was replaced. All chlorine sanitizers must be kept in the proper concentration as stated on the bottle. Predefined Comment: Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. 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: In the cold holding prep unit next to the handwashing sink on the prep line, observed cooked mushrooms at 46*F, cooked garlic at 47*F, mozzarella cheese at 48*F, cut tomatoes at 46*F, ricotta cheese at 46*F, tomato basil sauce at 46*F, cold smoked salmon at 46*F, cooked chicken at 47*F, tofu at 46*F, and cooked salmon at 46*F. Per PIC, all foods had been in the unit overnight. Unit was holding at 48*F on inspector's min/max thermometer. Predefined Comment: All TCS foods improperly cold held were discarded by PIC at time of inspection. 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. Corrective Action: Corrected at time of inspection.

Violation #: 25

Description: Consumer Advisory Provided for Raw or Undercooked Food

Comments:

3-603.11 - Priority Foundation: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. 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/4125/Food-SafetyOperator-Resources. Addl Notes: On the bar menu, observed a brisket burger served cooked to order. Bar menu had no consumer advisory reminder or disclosure. On the dinner menu, observed disclosure markings for 10+ foods and no reminder verbiage. On the dinner menu, observed missing disclosure markings next to cold smoked salmon. Discussed the required advisory changes with PICs. 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 consumer advisory changes 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.
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.