Arizona Orthopedic Surgical Hospital
A750 N 40th St, Phoenix 85008
Food Establishment - Eating & Drinking · Permit FD-19585
Score based on 12 scored inspections over the county's rolling 3-year window, weighted toward recent visits. How scoring works
Score over time
Inspection history12 on record
2026
Jun 25, 2026RoutinecleanA
No violations noted at time of inspection. Discussed non-continuous cooking and time as public health control requirements and provided handouts.Predefined Comment: No County legal action will result from this inspection.
Mar 12, 2026RoutinecleanA
No County legal action will result from this inspection.No violations noted at time of inspection. Discussed the non-continuous cooking policy/procedure.
2025
Nov 21, 2025Routine1 coreA
Predefined Comment: No County legal action will result from this inspection.Discussed examples of when to wash hands, glove use limitations, and proper thawing of vacuum sealed packets of fish.
Inspector's notes
No CFPM onsite at time of inspection. Correct prior to next routine inspection.
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2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation.
Sep 24, 2025RoutinecleanA
Predefined Comment: No County legal action will result from this inspection.Reviewed and discussed: cleaning procedures of deli slicer and can opener. Of note: Establishment currently uses time as control; par cooking. Work order to correct drain line issues in both walk in units.
Jun 18, 2025Routine2 foundation1 coreall corrected on siteB°
Predefined Comment: No County legal action will result from this inspection.Reviewed and discussed: hand washing procedures. Single glove usage for tasks. Mop sink maintenance. Inspection Conducted with R.S. #871.Of note: Establishment currently uses time as control; par cooking.
Inspector's notes
Observed inside main walk in unit with par cooked chicken stored directly above par cooked steak. Notified Person In Charge (PIC). PIC moved raw chicken from above raw steak. ===Food protected by cleaning and sanitizing equipment and utensils; storing food in packages, covered containers, or wrapping; cleaning hermetically sealed containers prior to opening; protect containers received packaged together from cuts when case or overwrap is opened; storing damaged, spoiled, or recalled food separate from food for sale; separating fruits and vegetables before they are washed from RTE foods. Corrective Action: Corrected at time of inspection.
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3-302.11 (A3-8) - Core: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. 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/4621/AMC-Toolbox---Cross-Contamination.
Inspector's notes
Observed can opener with excessive black organic matter on blade. Notified Person In Charge (PIC). PIC will have employee clean can opener. =====Equipment food contact surfaces and utensils shall be clean to sight and touch. Corrective Action: Corrected at time of inspection.
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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.
Inspector's notes
Observed establishment has policy and procedure for par cooked chicken, steak, pork. At time of inspection no documentation could be observed for par cooked steak. Notified Person In Charge (PIC). PIC filled in missing documentation. ====Describe how the requirements for non-continuous cooking are to be monitored and documented by the permit holder and the corrective actions to be taken if the requirements are not met. Corrective Action: Corrected at time of inspection.
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3-401.14 (F) - Priority Foundation: Non-Continuous Cooking of Raw Animal Foods: 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/4616/25575/AMC-Toolbox---Cooking.
Mar 18, 2025Routine1 priorityall corrected on siteB
Predefined Comment: No County legal action will result from this inspection.Establishment is using time as control (4hr for hot line; 6 hr for cold line-not in use during inspection)/ par cooking-non-continuous cooking; (Chicken/beef tenderloin)/ sous vide (2 Days Salmon). Reviewed and discussed: air gap rules. Reminder: only pasteurized eggs are permitted per your food permit type. Raw shelled eggs may be used for hard boiled or baking options. Establishment is currently cooking raw shelled eggs for fried egg option. Per ticket. Not batch cooking or scramble option. Breakfast 7-10am; lunch 11-2pm; closed kitchen at 6pm.
Inspector's notes
Observed inside main walk in unit with large open carton of 24 eggs stored directly above open liquid pasteurized eggs; also observed small open container of raw shelled eggs stored directly above pasteurized eggs; on one speed rack observed r5 trays of aw steak burgers stored directly above fully cooked hotdogs, cooked corned beef, and tray of vegetables. Notified Person In Charge (PIC). PIC and employee moved all raw foods below fully cooked foods. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection from Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination.
2024
Nov 21, 2024Re-InspectioncleanA°
Re-inspection issue correct. PIC submitted verification of corrections.
Nov 18, 2024Routine1 priorityB
Predefined Comment: No County legal action will result from this inspection.Establishment is using time as control (4hr for hot line; 6 hr for cold line-not in use during inspection)/ par cooking-non-continuous cooking; (Chicken/beef tenderloin)/ sous vide (2 Days Salmon). Reviewed: when to use gloves; handwashing procedures; cold holding procedures. Recommend: post par cooking procedures for foods. Breakfast 7-10am; lunch 11-2pm; closed kitchen at 6pm.
Inspector's notes
Observed in use high temperature dish machine cleaning tcs food contact equipment being clean in unit with 118*F with min/max thermometer. After 6 separate tries unit is 131-151*F and final was 141*F with inspector min/max thermometer. Final rinse indicated 181*F. Notified Person In Charge (PIC). Booster was on initially. PIC has placed work order. All tcs food contact equipment will be washed at functional three compartment sink. ====Food safety temperature for sanitizing is 160*F. Corrective Action: Correct prior to re-inspection.
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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.
Sep 20, 2024Routine1 priorityall corrected on siteB
Predefined Comment: No County legal action will result from this inspection.Establishment is using time as control (4hr for hot line; 6 hr for cold line-not in use during inspection)/ par cooking-non-continuous cooking; (Chicken/beef tenderloin)/ sous vide (2 Days Salmon). Reviewed: cooling logs documentation; high temperature dish machine procedures; easy chopper cleaningprocedures.Recommend: post par cooking procedures for foods. Maintenance on main Hobart dish machine. Repair flooring Breakfast 7-10am; lunch 11-2pm; closed kitchen at 6pm.
Inspector's notes
Observed employee on main cook line grab raw chicken pieces with right gloved hand. With contaminated right gloved hand employee proceeded to touch white handle flipper. Employee took of contaminated glove and put on new gloves. With same contaminated hand employee proceeded in touching soup container; to go container; cutting board; clean plate, employee proceeded to directly touch chicken quesadilla with contaminated right gloved hand. Notified Person In Charge (PIC). Reviewed with PIC the events listed prior. PIC directed employee to take off gloves and wash hands appropriately. PIC took contaminated white handle flipper to be washed and sanitized. ========Employee not washing hands often enough during food preparation to prevent cross contamination. Employee not washing hands between working with raw food and RTE food. Corrective Action: Corrected at time of inspection.
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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.
Feb 13, 2024RoutinecleanA
This establishment received a(n) A Grade and had 0 Priority, 0 Priority Foundation violations on this inspection.No County legal action will result from this inspection.Reviewed and discussed: par cooking procedures and documentation. Time as control policy and procedures (10am-2pm). Handwashing procedures. Date marking procedures.Reminder: Air gaps need to be minimum 1" above the drains. Recommend: adding another paper towel dispenser to back hand sink; adding insect light traps; licensed pest treatment in dish pit areas. Emailed copy of inspection report to the establishment. Provided via email Maricopa County Handouts: Time as control; par cooking; cold brew. The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) topermittees in the coming months. We need a current and accurate email address on file to ensure youreceive a copy of your permit card and invoice(s) upon renewal.If you are unsure whether your email address is accurate, you may:??Contact your inspector using the phone number or email on your last inspection report toreview, or??Contact the Department using the email addresses below,o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)o Envfullservicerestaurants@maricopa.gov (facilities that are full-servicerestaurants)o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail foodmarkets)o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)Note: If you need to update your email address and/or other contact information, please submit anadministrative change request form at the below websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request?Form-181Signer: Dustin Montemayor,Award: A
2023
Dec 14, 2023Routine2 foundationall corrected on siteB
This establishment received a(n) B Grade and had 0 Priority, 2 Priority Foundation violations on this inspection.Discussed with the PIC when to wash hands and provided handout.Emailed the inspection report.No County legal action will result from this inspection.On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.If you are unsure whether your email address is accurate, you may:• Contact your inspector using the phone number or email on your last inspection report to review, or• Contact the Department using the email addresses below,o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)If you need to update your email address and/or other contact information, please submit an administrative change request form at the below websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.Award: B,Signer: Dustin Montemayor
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.----No paper towels or hand drying device available at the hand wash sink in the ware wash area. PIC stated that housekeeping has been notified to bring paper towels. Ensure that all hand wash sinks have paper towels or hand drying device available at all times. Correct By: Corrected At Time Of Inspection
Priority Foundation-4-601.11(A), Pf: 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.-----Slicer stored as clean and covered with excess old food debris present along the blade and handle areas. PIC stated that the slicer would be properly cleaned. Ensure that Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils are clean to sight and touch. Correct By: Corrected At Time Of Inspection
Aug 18, 2023RoutinecleanA
This establishment received a(n) A Grade and had 0 Priority, 0 Priority Foundation violations on this inspection.No violations noted at time of inspection.No County legal action will result from this inspection.Inspection report emailed and verified.Award: A,Food Manager Licenses: 1,Signer: Dustin M.
Data from Maricopa County Environmental Services public records, last checked Jul 20, 2026. Grades marked with ° are computed equivalents for establishments not participating in the county's voluntary grading program. View official county records →