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
8/3/2026

Grade
Not Participating

Priority Violation
1

Inspection Status
Completed

Violations

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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 several clear plastic food containers, stored as clean on a rack near the dish pit, with liquid and food debris on the inside food contact surfaces. PIC placed the containers into the dish pit to be rewashed and sanitized. Also observed cutting boards and knives air-drying with food debris on the food-contact surfaces. Equipment food contact surfaces and utensils shall be clean to sight and touch. Discussed the hazards of TCS foods left on equipment that is stored at room temperature. Many foodborne illness pathogens grow rapidly in the danger zone (41-135F). TCS food debris remaining on clean equipment is a potential source of contamination for foods that come into contact with the equipment. 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 cartons of liquid egg and raw shell eggs cold holding in the top of the cook-line prep cooler with internal temperatures of 65-69F, probe thermometer, verified by PIC. According to cook, the liquid and shell eggs were stored on the line for around 2 hours. The shell eggs and cartons of liquid egg were stacked above the refrigerated section in the top of the prep cooler. Cook placed the TCS foods into the walk-in cooler to rapidly cool to 41F or less and will keep TCS foods entirely in the refrigerated space of the cooler on the cook-line. Discussed the importance of maintaining cold food at 41F or less to limit pathogen growth and avoid causing foodborne illness. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41F to 135F too long. Corrective Action: Corrected at time of inspection.

Violation #: 35

Description: Approved Thawing Methods Used

Comments:

3-501.13 - Core: Thawing Addl Notes: Observed several packages of raw fish filets in ROP packages thawing in metal pans in the walk-in cooler. The ROP packages of fish labeled with statements indicating to “thaw immediately before use” and “keep frozen, and thawed under refrigeration immediately before use.” Discussed removing frozen fish from the reduced oxygen environment prior to thawing to prevent the possibility of C. botulinum toxin formation, the Food Code requires that any frozen ROP fish that does not have barriers to growth of C. botulinum in addition to refrigeration be completely removed from the ROP environment or package prior to thawing. Cook removed the fish from packaging to introduce oxygen. Corrective Action: Corrected at time of inspection.

Comments/Details

No County legal action will result from this inspection.
Discussed pasteurized eggs, which are stamped with a “P” on the shell of each egg. When serving a highly susceptible population, raw shell eggs can be used for hard-boiling, fully cooking eggs that are not combined, and for baking goods such as cakes and muffins. Pasteurized eggs MUST be used for any egg or as an ingredient of a food that will be served undercooked, and eggs that are combined. Discussed the hazards of serving raw shell eggs to a HSP. Raw or undercooked eggs are particularly hazardous because the virulent organism Salmonella, which may be present in raw shell eggs. Salmonella often survives traditional preparation techniques such as a lightly cooked omelet, French toast, stuffed pasta, and meringue pies. Pasteurized eggs provide a ready-to-eat egg product that is free of pathogens.

Calibrated thermometer. Discussed handwashing, chemical labels, and cooling methods/procedures. Emailed the cleaning procedures for vomit/fecal accidents.

"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.