Inspection Report

Business Name
Pinnacle Peak Recovery

Business Address
8070 E MORGAN TRL SCOTTSDALE AZ 85258

Permit Number
FD-88584

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
CI Food Routine Inspection

Inspection Date
8/28/2024

Grade
Not Participating

Priority Violation
1

Inspection Status
Re-inspection required

Violations

Violation #: 2

Description: Certified Food Protection Manager

Comments:

2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: At time of inspection, no Certified Food Protection Manager with certificate was onsite. ====At all open hours of operation a Certified Food Protection Manager and certificate is needed. Corrective Action: Correct prior to next routine inspection.

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

6-301.12 - Priority Foundation: Hand Drying Provision. 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: At time of inspection no paper towels were available at only hand sink by freezer unit. Notified Person In Charge (PIC). PIC restocked hand sink with paper towels. ====At all times every hand sink needs to be stocked with paper towels. Corrective Action: Corrected at time of inspection.

Violation #: 28

Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored

Comments:

PRIORITY VIOLATION-7-201.11 - Priority: Separation-Storage

Addl Notes: Observed three spray bottles of Simple green angled and stored directly above foods: candy; bagels; and bread. Notified Person In Charge to move chemicals away from food items.====Toxic substances stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. Corrective Action: Corrected at time of inspection.

Violation #: 36

Description: Thermometers Provided and Accurate

Comments:

4-302.12 - Priority Foundation: Food Temperature Measuring Devices Addl Notes: Observed at time of inspection establishment has no thermometer on site. Notified Person In Charge (PIC). PIC will order one. ====The facility does not have a probing food thermometer; and not readily accessible. Corrective Action: Correct prior to re-inspection.

Violation #: 48

Description: Warewashing Facilities, Installed, Maintained, Used, Test Strips

Comments:

4-302.14 - Priority Foundation: Sanitizing Solutions, Testing Devices. 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 establishment is using Chlorine bleach water to sanitize food contact equipment (drink containers and plates). At time of inspection no chlorine food safety test strips could be provided. Notified Person In Charge (PIC).====A test kit or other device that accurately measures the concentration in MG/L (ppm) of sanitizing solutions shall be provided. Accurate test kit/ device must be available. Corrective Action: Correct prior to re-inspection.

Comments/Details

Predefined Comment: No County legal action will result from this inspection.
Of note: Establishment may be adding new water line with new ice machine. This would require a review with Maricopa County Environmental Services Department. Please contact us at (602)506-6824 or via email at esplanreview@maricopa.gov

Reminder: Your current Class 2 Food Permit Service Kitchen does not allow raw foods to be cooked or used inside the kitchen. If you would like to cook raw products a Class 3 E&D Food Permit would be needed.

Reminder: Simple Green should only be used outside the kitchen areas. Not approved for inside kitchen areas. Sanitizers allowed inside kitchen: Chlorine bleach; Quat Ammonia; Foodservice Alcohol.

Reviewed and discussed: food storage hierarchy inside two door refrigerator.
Recommend: storing all food above 6 inches.

"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.