Inspection Report

Business Name
Morning Squeeze

Business Address
4233 N SCOTTSDALE RD SCOTTSDALE AZ 85251

Permit Number
FD2404322

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
1/30/2025

Grade
Not Participating

Priority Violation
1

Inspection Status
Completed

Violations

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

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: In the handwashing sink on the cook line, observed a container used for poached egg water stored in the basin of the sink. Instructed employees to get water for poached eggs from the prep sink. Handwashing sink must be kept available at all times and not used for any other purposes. Container was removed. 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 cooler drawers under the flat grill, observed cooked chicken at 53*F, Cooked ham at 48*F, cooked Canadian bacon at 49*F, cooked corned beef and hash at 62*F, Sliced cheese at 52*F, Cooked sausage at 50*F, and cooked skirt steak at 52*F. All foods excluding the chicken were placed in the unit 4.5 hours prior and were embargoed. Chicken had been in the unit for 2.5 hours and was moved to the walk in cooler to cool. Unit was holding at 48.9*F on inspectors min/max thermometer. 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 #: 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, drawer cooler under the flat grill was holding TCS foods and at 48.9*F on inspectors min/max thermometer. Any cooling equipment used for TCS foods must be kept at 41*F or below. Please have the equipment repaired. Until repaired, establishment will utilize other coolers. Corrective Action: Corrected at time of inspection.

Violation #: 38

Repeat Violation

Description: Insects, Rodents and Animals not Present

Comments:

6-501.111 (A-B, D) - Core: Controlling Pests; Monitoring Addl Notes: This is the 2nd repeat violation. Observed rodent droppings under the dishwashing machine and behind the oven. Droppings appeared to be from old pest activity. Instructed manager to clean these areas to monitor for any current pest activity. Corrective Action: Correct prior to next routine 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: At time of inspection, establishment did not have any chlorine test strips for the back and bar dishwashing machines. A testing device for each sanitizing chemical must be kept available at all times. Prior to the end of the inspection, manager had placed an order for more test strips that should arrive in the next few days. 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.