The McCormick Scottsdale

Inspector's notes

Observed facility with deli turkey with a preparation date of 3/24/26. Preparation date of all TCS/RTE foods is day 1 plus 6 more days. Corrective Action: Corrected at time of inspection. Food product was embargoed.

Inspector's notes

Observed establishment serving cook to order salmon without a parasite destruction documentation. Parasite destruction records or letter from supplier are required for all non-exempt fish served raw or undercooked at establishment. Must provide parasite destruction letter from supplier prior to re-inspection. Corrective Action: Correct prior to re-inspection. *** Re-inspection will occur April 8, 2026.****

Inspector's notes

Observed facility with deli turkey with a preparation date of 3/24/26. Preparation date of all TCS/RTE foods is day 1 plus 6 more days. Corrective Action: Corrected at time of inspection. Food product was embargoed.

Inspector's notes

High temp mechanical warewashing machine measured 147 degrees F with min/max thermometer after multiple cycles and while in use. Service call was placed at time and machine will not be used until it is repaired, all wares will be washed in 3 compartment sink until repair. Please ensure high temp warewashing machines are capable of achieving at least 160 degrees F af dish surface for effective sanitizing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment uses high temp warewashing machine, but thermometer used to measure sanitizing temperature was not working (dead batteries with no replacements). Please ensure appropriate sanitizer testing devices are available at all times. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed hot water at the handwashing sink of the pool bar at 79'F at the time of the inspection. The small hot water heater that feeds the water fixtures in this area tripped the outlet. The outlet was reset but the water was not hitting above 79'F at the time of the inspection. Repair and provide hot water of 100'F to the sink prior to re-inspection (Monday, May 5th).

Inspector's notes

Observed a sheet tray of raw salmon above a sheet tray of bagged hollandaise sauce on a speed rack in the main walk-in cooler. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed pasta in the reach-in cooler on the cookline with a prep date of 4/17. Also observed tequila cream cheese and pulled pork in the banquet walk-in cooler with prep dates of 4/14 and 4/16. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a can of hot shot, flying insect killer below the 3 compartment sink. Manager discarded the pesticide spray.

Inspector's notes

At time of inspection, establishment did not have any vegetable wash test strips. In order to ensure that the vegetable wash remains in proper concentration, test strips or another testing device is required. Please have a testing device/test strips prior to re-inspection on 9/30. Corrective Action: Correct prior to re-inspection.

PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure. 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. Observed an employee wash his hands for approximately 7-10 seconds twice. Handwashing should be 10-15 seconds of scrubbing and should last about 20 seconds. Employee re-washed their hands prior to returning to food handling. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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. At the bar and pool bar, observed no paper towels or approved hand drying provisions. Paper towels were replaced. Approved hand drying provisions were placed at the bars. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-501.114, P: 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. Observed the bar dishwashing machine in use with 0 ppm chlorine sanitizer. Chlorine sanitizer must be kept in the concentration as stated on the bottle to ensure dishes are properly sanitized. Until unit is repaired, establishment will utilize the back dishwashing machine and 3 compartment sink. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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/4125/Food-SafetyOperator-Resources. On the food prep line, observed pooled eggs, whole eggs, chopped lettuce, ham, sausage, and hollandaise sauce on time as control without any documentation. All foods placed on time as control must have the times they were placed on time control documented. Manager wrote down times for foods. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Observed utensils stored in water between uses on the cook line. Containers of water were at 125*F and 81*F. Water used to store utensils must be hot holding above 135*F or flowing. Manager had water changed and put back onto heat source to keep warm. Discussed utensil storage requirements with managers. Repeat Violations: 2nd,Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage On the char grill, observed a container of water at 90*F holding spoons between uses. On the stove top, observed a container of water at 95*F storing tongs between uses. Water that is used to store utensils between uses must be kept at 135*F or above or constantly flowing. Please have in use utensils properly stored in hot holding or flowing water. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation PRIORITY VIOLATION-5-202.13, P: Backflow Prevention, Air Gap At time of inspection, observed the drain pipes for the keg cooler, 3 compartment sink, and ice bin in the basin of the floor drain without the proper air gap. Drainage pipes should have an air gap with the floor drain to prevent the risk of contamination from back flow. Please have the pipes adjusted to allow for an air gap. Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: 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. At time of inspection, observed a pan of raw garlic in oil and a pan of dairy butter stored on the shelf above the food prep line at 70*F. Garlic in oil and butter are temperature controlled for safety (TCS) foods and must be kept at 41*F or below or at 135*F or above. Employee placed the foods in the cooler to cool. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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/4125/Food-SafetyOperator-Resources. In the walk in cooler, observed queso with a date mark of 9/27, Cooked risotto with a date mark of 9/22, House made cesar dressing with raw eggs with a date mark of 9/26, bleu cheese dressing with a date mark of 9/26. All ready to eat (RTE), TCS foods must only be kept for 7 days with day one being the day it was prepared. Foods were embargoed. Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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/4125/Food-SafetyOperator-Resources. Observed cooked mashed potatoes that were prepared 4 days prior without a date mark. Observed cooked ribs that were prepared 2 days prior without a date mark. All RTE, TCS foods that are to be held over 24 hours must have a date mark. Dates were added to the foods. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-502.11, Pf: Variance Requirement. 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/3978/Food-Variances. At time of inspection, observed several raw steaks stored in reduced oxygen packaging (ROP) in the freezer and in the prep cooler on the cook line. Per employee, the steaks were sealed in the packaging last week. Sealing TCS foods in ROP requires the proper variance (Approval) to do so. Per employee they will stop ROP of TCS foods. Please contact the inspector should you wish to continue vacuum sealing. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.13, Pf: Temperature Measuring Devices, Manual and Mechanical Warewashing. 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. At time of inspection, establishment was unable to locate the thermometer used to measure high temp dishwasher. Testing devices used for measuring the high temp dishwasher must always be kept available. Please obtain/locate the dishwasher thermometer prior to re-inspection. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-5-202.13, P: Backflow Prevention, Air Gap Upon inspection of the bar, the drains were conveying sewage. The drain pipes for the ice bin, three compartment sink, and keg cooler do not have the proper air gaps between the top of the basin and end of the pipe. The end of the piping must be at minimum 1 inch above the top of the drain. Please have these pipes repaired. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-5-402.13, P: Conveying Sewage At time of inspection, both drains in the bar were harboring standing sewage and were unable to drain. All drains must be draining on their own to prevent standing sewage. Please have the drains repaired. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-5-402.13, P: Conveying Sewage At time of inspection, both drains in the bar were harboring standing sewage and were unable to drain. All drains must be draining on their own to prevent standing sewage. Please have the drains repaired. Correct By: Correct Prior To Reinspection