Inspection Report

Business Name
Sapphire Lounge by The Club

Business Address
3400 E SKY HARBOR BLVD PHOENIX AZ 85034

Permit Number
FD2405531

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
5/14/2026

Grade
Not Participating

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 21

Description: Proper Hot Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(1) - Priority: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding.

Addl Notes: Observed cooked squash, beans, rice, and sliders stored in the below counter hot box in the back of the kitchen with internal temperatures ranging 112*F-124*F. Food employee stated that these items had been put into the unit about half an hour to an hour prior. Instructed employee to reheat the food to 165*F to retry hot holding. PIC increased the holding temperature of the unit at time of inspection. Food was reheated to 165*F at time of inspection. Ambient temperature of the unit was 196.7*F, measured using min/max. In airstream booth, observed al pastor and pineapple compote topping for tres leches with an internal temperature of 123*F. The temperature dial of the machine was turned down to 3. PIC increased the dial to 8 at time of inspection. PIC stated that these items had been on the line for about an hour. PIC reheated the items to 165*F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F 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: Observed garlic in oil, garlic and thyme in oil, and aleppo butter stored out at ambient room temperature. These items were date marked as prepared on 5/11/2026. PIC stated that the butter is stored at room temperature so that it is spreadable. Suggested softening the butter with a warm water bath or microwave and keeping it out on time as a control. Informed PIC that garlic in oil is a TCS food product due to the anerobic bacteria present in garlic. Instructed PIC to discard all improperly cold held food products at time of inspection. PIC discarded all garlic in oil mixtures and aleppo butter at time of inspection. Items were embargoed. 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. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 36

Description: Thermometers Provided and Accurate

Comments:

4-204.112 (A-D) - Core: Temperature Measuring Devices-Functionality Addl Notes: Observed refrigerated unit for milks connected to the espresso machine below counter without a thermometer. Obtain thermometer for refrigerated unit prior to next routine inspection. Refrigerator and freezer unit must be equipped with an internal temperature measuring device. Corrective Action: Correct prior to next routine inspection.

Comments/Details

No County legal action will result from this inspection.
1. Reviewed cooling methods with PIC. 2. Discussed that food contact surfaces must be washed, rinsed, and then sanitized before air drying. 3. Discussed with PIC that the time written for the hot and cold held items on the buffet line, must be filled with the actual time if was set out, not the prefilled form. 4. Discussed moving the bulk sugar bins up to the kitchen floor due to scooping and hand washing.

"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.