Inspection Report

Business Name
McDowell Village

Business Address
8300 E MCDOWELL RD SCOTTSDALE AZ 85257

Permit Number
FD2500749

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
CI Food Routine Inspection

Inspection Date
9/23/2026

Grade
B

Priority Violation
1

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 cook use gloved hands to handle soiled dishes and have glove contact with the waste can in the dish pit while removing debris from the soiled dishes. Cook then handled clean dishes and utensils on the cookline without removing gloves and washing hands. PIC instructed cook to remove gloves and wash hands and will have contaminated equipment washed and sanitized. Discussed the importance of washing hands after contamination and prior to handling clean utensils, food etc. in order to prevent the transfer of pathogens. PIC will retrain employees on proper handwashing and when to wash. The hands are particularly important in transmitting foodborne pathogens. Food employees with dirty hands and/or fingernails may contaminate the food being prepared. Therefore, any activity which may contaminate the hands must be followed by thorough handwashing in accordance with the procedures outlined in the Food Code. 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: Observed cooked pasta with an internal temperature of 77-79F, cooling for close to 2 hours, in a deep, covered pan in the walk-in cooler. Observed chicken soup cooked in-house, with an internal temperature of 52-55F, cooling for 4 hours, in a 5-gallon covered plastic container, in the walk-in cooler. Observed several deep, covered metal pans of various cut melons with internal temperatures of 45-50F, cooling for close to 3 hours, in the server's reach-in cooler. PIC portioned all of the cooling TCS foods into shallow metal pans or sheet pans, loosely covered, and placed on a speed rack with space in between the pans, in the walk-in cooler. According to PIC, ice wands are being used to cool the soup prior to covering. PIC will retrain employees on proper cooling methods such as using shallow metal pans that are loosely covered and placed into the walk-in cooler/freezer on a speed rack or top shelf to facilitate airflow. Ice wands, using ice as an ingredient and frequent stirring also help to facilitate rapid cooling. TCS foods must cool from 135-70F in 2 hours and from 70-41F in the next 4 hours. TCS foods taken from refrigeration or ambient temperature have 4 hours to cool to 41F or below. All temperatures were taken with a probe thermometer and verified by PIC. Additional temperatures were taken to ensure that the TCS foods were rapidly cooling prior to the end of the inspection. Corrective Action: Corrected at time of inspection.

Violation #: 38

Description: Insects, Rodents and Animals not Present

Comments:

6-501.111 (C) - Priority Foundation: Controlling Pests; Approved Trapping Methods/Existence Addl Notes: Observed several (20+) live fruit/drain flies in dry storage, the soda bib area in the server's station, and in the ware washing area. According to PIC, pest control treatments are performed monthly and will contact the company to schedule an additional treatment. The PREMISES shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES by: routinely inspecting incoming shipments of FOOD and supplies, routinely inspecting the PREMISES for evidence of pests, eliminating harborage conditions. Outer openings, such as the exit doors in the kitchen must also prevent the entry of pests. Re-inspection 10 days. Corrective Action: Correct prior to re-inspection.

Comments/Details

No County legal action will result from this inspection.
Calibrated thermometer. Emailed handouts/logs for cooling and handwashing. Discussed the exclusions and restrictions for asymptomatic employees exposed to foodborne illness pathogens when serving highly susceptible populations (HSP). Provided person in charge with link to FDA "Employee Illness and Person Hygiene". The establishment offers undercooked proteins to IL residents and has a system to identify IL and AL residents.

Re-inspection 10 days for violation #38.

"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.