Inspection Report
The Ranch Estates at Scottsdale
9160 E DESERT COVE AVE SCOTTSDALE AZ 85260
FD2501257
Food Establishment - Eating & Drinking
CI Food Routine Inspection
8/26/2026
B
0
Completed
Violations
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 recently cooked penne pasta cooling in a full, 22-quart, covered plastic container in the walk-in cooler. The internal temperature of the pasta observed at 72F and it had been cooked, place into an ice bath, then into the container and walk-in cooler less than an hour prior to the inspection. PIC instructed employee to place the cooked pasta onto sheet pans and then back into the walk-in to rapidly cool to 41F or less. Discussed proper cooling methods such as Placing food in shallow pans. Separating the food into smaller or thinner portions. Using rapid cooling equipment (i.e. a blast chiller). Stirring the food in a container placed in an ice water bath. Using containers that facilitate heat transfer. Adding ice as an ingredient. Speed rack in walk-in cooler The Food Code provision for cooling provides for cooling from 135F to 41F in 6 hours: 135F-70F in the first 2 hours; 70F-41F in the next 4 hours. Corrective Action: Corrected at time of inspection.
Violation #: 47
Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used
Comments:
4-501.11 - Core: Good Repair and Proper Adjustment-Equipment Addl Notes: Observed tape being used to cover the exposed insulation inside of the ice machine lid. Also observed tape around the glass doors of the chest freezer for ice cream. Discussed replacing or repairing the equipment. PIC will replace the door of the ice machine to prevent contamination of the ice and for proper cleaning of the equipment. All equipment must be maintained in good repair at all times. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Corrective Action: Correct prior to next routine inspection.
Comments/Details
No County legal action will result from this inspection.
Discussed the repair of the wall in the area around the mop sink. FRP can be installed up to the electrical box and a high or semi-gloss paint can be applied to the rest of the walls. Also discussed installing a metal corner guard at the wall next to the mop sink. Discussed ensuring that TCS foods are at least 135F (commercially processed) or reheated to at least 165F (food made in-house) prior to placing into hot holding. Discussed raw and ready-to-eat food storage. Emailed food storage, cooling, and cleaning procedures handouts.
"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.
| 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.