Inspection Report

Business Name
Sur La Table
Business Address
7122 E GREENWAY PKWY SCOTTSDALE AZ 85254
Permit Number
FD-86678
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
11/18/2025
Grade
Not Participating
Priority Violation
1
Inspection Status
Completed

Violations

Violation #: 29

Description: Compliance with Variance, Specialized Process, Reduced Oxygen Packaging Criteria or HACCP plan

Comments:

3-502.11 - Priority Foundation: Variance Requirement. 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/3978/Food-Variances. Addl Notes: Observed portioned reduced oxygen packaged (ROP) raw chicken in the freezer date marked 11/01, 11/10, and 11/11. In the reach in refrigerator observed reduced oxygen packaged raw beef dated 11/03 and reduced oxygen packaged raw pork date marked 11/13. After discussion with chef it was determined all products are were packaged on site and held in ROP for more than 48 hours. HACCP Plans and variances are required if sealing a product in a bag using ROP method for more than 48 hours. PIC opened all ROP packaging at time of inspection. Discontinue use of vacuum bags/ROP processes for longer than 48 hours until final approval with Maricopa County Environmental Services Department. Corrective Action: Corrected at time of inspection.

Violation #: 51

Repeat Violation

Description: Plumbing Installed; Proper Backflow Devices

Comments:

PRIORITY VIOLATION-5-202.11 (A) - Priority: Approved System and Cleanable Fixtures; According to Law

Addl Notes: At mop sink observed a Y-valve attached to mop sink faucet equip with an AVB and hose attached. The installation of a Y-valve on a faucet with or without an AVB is prohibited and is a violation, because the system is not designed, constructed and installed according to law. Person in charge removed the Y-valve at time of inspection. Provided Chemical Dispenser and Y-Valve (Wye) Installations guidance document electronically. Corrective Action: Corrected at time of inspection.

5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: The hot water faucet at the mop sink was not functioning at time of inspection. The Atmospheric Vacuum Breaker is loose and corroded at the mop sink. Predefined Comment: All plumbing must be maintained in good repair at all times. According to the person in charge there are plans to remodel/repair the mop sink. Predefined Comment: Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. Repeat Violation: 2nd.

Comments/Details


Predefined Comment: No County legal action will result from this inspection.

"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.