Inspection Report

Business Name
EVO Restaurant

Business Address
15507 N SCOTTSDALE RD SCOTTSDALE AZ 85254

Permit Number
FD2403849

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
8/14/2025

Grade
Not Participating

Priority Violation
3

Inspection Status
Re-inspection required

Violations

Violation #: 8

Description: Hands Clean and Properly Washed

Comments:

PRIORITY VIOLATION-2-301.14 - Priority: When to Wash. 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 dishwasher handling and rinsing off dirty dishes prior to putting them in the dish machine. Then, without first washing their hands observed the dishwasher put away clean dishes and equipment that were just sanitized in the dish machine. Predefined Comment: Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

5-202.12 (A) - Priority Foundation: Handwashing Sinks, Installation. Proper temperature, Mixing Faucet. 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 the handwashing sink near the grill observed no hot water. According to person in charge the hot water was turned off because it causes the faucet to drip. Instructed person in charge to turn the hot water back on at time of inspection. Hot water was restored at time of inspection. At the bar handwashing sink near the bar entrance observed the cold water not working. Minimum temperature of the handwashing sink was observed at 130°F. ASTM Standards for testing the efficacy of handwashing formulations specify a water temperature of 40°C ± 2°C (100 to 108°F). An improper flow or temperature of water may lead to poor handwashing practices by food employees. Repair bar handwashing sink prior to re-inspection. Ensure hot water 40°C ± 2°C (100 to 108°F) is available at all handwashing sinks. Repair bar handwashing sink so it dispenses water between 40°C ± 2°C (100 to 108°F) prior to re-inspection on 08/25/2025. Corrective Action: Correct prior to re-inspection.

5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. 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 handwashing sink between the pizza station and dish machine inoperable at time of inspection. Observed discharge pipe disconnected below the sink and a significant water leak when the water was turned on. Handwashing sinks shall be maintained so accessible at all time. Informed the PIC that employees are likely to practice good handwashing habits when handwashing sink is easily accessible. Please repair/replace fixture prior to the re-inspection date of 08/25/2025. Corrective Action: Correct prior to re-inspection.

Violation #: 15

Description: Food Separated and Protected

Comments:

3-302.11 (A3-8) - Core: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. 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/4621/AMC-Toolbox---Cross-Contamination. Addl Notes: In the walk in cooler observed a tray of raw chicken stored directly above a tray of cooked lobster tails. No overhead contamination observed. Predefined Comment: All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Violation #: 20

Description: Proper Cooling Time and Temperatures

Comments:

PRIORITY VIOLATION-3-501.14 - Priority: Cooling. 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: In the walk in cooler observed three tightly covered containers of pomodoro sauce over 12 inches deep with internal temperatures between 55-57°F. The pomodoro sauces were prepared yesterday and were labeled with a 8/13 date mark. Observed condensation build up on the interior lids of the containers. Predefined Comment: Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Predefined Comment: All TCS foods improperly cooled were discarded by PIC at time of 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: In the countertop refrigerator at the expo station observed milk/47°F and heavy cream/48°F. The person in charge discarded the milk and heavy cream at time of inspection. In the walk in cooler observed multiple TCS foods such as cooked pasta/ 47°F, cooked carrots/48°F, cooked short rib/ 47°F, cooked mushrooms/ 47°F, cooked green beans/ 47°F, and cooked shortrib/47°F. 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. According to the person in charge the walk in cooler door was being opened too frequently and not being closed all the way during preparation before opening. All TCS foods improperly cold held in the walk in were relocated to alternative functioning refrigeration units or sections of the walk in maintaining below 41°F further from the walk in entrance to rapidly cool to 41°F at time of inspection. Ensure cold holding equipment maintains TCS foods at 41°F or less at all times. Corrective Action: Corrected at time of inspection.

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

3-501.15 (A) - Priority Foundation: Cooling Methods. 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: In the walk-in cooler observed multiple containers of Bolognese sauce and alfredo sauce more than 4 inches deep cooling in the walk-in cooler. Internal temperature of the Bolognese sauce measured between 80-101°F. Internal temperature of the alfredo sauce measured between/71-96°F. According to the person in charge the sauces had been cooling for 1-1.5 hours. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

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.
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.