Inspection Report

Business Name
Acoya Scottsdale at Troon

Business Address
10455 E PINNACLE PEAK PKWY SCOTTSDALE AZ 85255

Permit Number
FD2500780

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
CI Food Routine Inspection

Inspection Date
5/20/2026

Grade
Not Participating

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-501.114 (A-E) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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 the low temp mechanical dish machine with a concentration of 0 ppm chlorine on recently washed dishes in the machine. The dish machine was ran though several cycles and the chlorine concentration remained at 0 ppm, verified with inspector and person in charge's (PIC) test strips. There appeared to be air in the line which did not allow the chlorine to be dispensed. According to PIC, the dish machine usually operates as a high-temp machine but has been switched to chemical sanitizing until the booster is repaired. The dish machine reached 115F during the inspection. PIC will have recently washed dishes rewashed, rinsed, and sanitized in the 3-compartment sink until the chlorine is at 50-100 ppm. Discussed having an employee test the chlorine in the dish machine, before it is used to sanitize dishes, to ensure proper sanitization. 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: Observed cooked pot roast, cooling from the day prior to inspection, in a deep (over 6") covered metal container, with an internal temperature of 52-53F. Also observed several soups cooling from the day prior to inspection, with internal temperatures of 46-52F stored in 5 gallon, deep and covered plastic containers: chicken tortilla, chicken garbanzo, split pea, broccoli, fish and shrimp, lobster bisque, beef and veggie, and beef broth. The cooling foods were cooling in the walk-in coolers and temperatures were taken with a probe thermometer and verified by PIC. PIC discarded the soups and pot roast, see embargo form. 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. Safe cooling requires removing heat from food quickly enough to prevent microbial growth. Excessive time for cooling of time/temperature control for safety foods has been consistently identified as one of the leading contributing factors to foodborne illness. Corrective Action: Corrected at time of inspection.

Violation #: 43

Description: In-Use Utensils; Properly Stored

Comments:

3-304.12 - Core: In-Use Utensils, Between-Use Storage Addl Notes: Observed the ice cream scoop stored in cloudy, room temperature water and spoons laying in cut melons, with the handles in contact with the melons, in the server's refrigerated drawers. Employee removed the ice scoop and spoons. Discussed storing the ice scoop in warm (135F) or running water. Discussed storing the scooping spoons in a separate container so that the ready-to-eat fruit is not contaminated by the spoon handle, which is held with bare hands. Corrective Action: Corrected at time of inspection.

Comments/Details

No County legal action will result from this inspection.
Fruits that do not need to be peeled, such as apples and pears, must be wrapped when offered for self-service, to protect from contamination. Discussed replacing the chlorine test strips. Calibrated thermometer.

"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.