Putting World Scottsdale

Inspector's notes

Observed abundant white buildup inside the soda gun nozzles in the bar. Person in charge (PIC) removed and sanitized at time of inspection. Advised PIC to wash, rinse, sanitize soda gun nozzles every 24 hours. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed handwashing sink by the walk-in cooler with low pressure and temperature not exceeding 88°F. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Please fix prior to re-inspection. Corrective Action: Correct prior to re-inspection (09/25/26).

Inspector's notes

Observed ice scoop in the bar being stored in a floating container with debris buildup in the bottom of the container. Person in charge removed ice scoop and cleaned container at time of inspection. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Chicken wings cooked two days ago in reach in cooler in cook line is not provided with a date marking label. Chef date marked it. Corrective Action: Corrected at time of inspection.

Inspector's notes

Two containers of barbecue sauces removed from the original packages are not provided with identity labels. Chef label both contains. Corrective Action: Corrected at time of inspection.

Inspector's notes

Spoon and tong stored inside a cup with soda water at 73 degrees F.

Inspector's notes

Establishment received a quote for the repair of the drawer refrigerator used to store TCS foods on 9/11/25. Repairs have not been completed. Observed minimum temperature of 46.7°F with inspector's min/max thermometer.

Inspector's notes

Observed leak in ceiling between the expo station and ice machine. After discussion with the person in charge it was determined it was a rainwater leak. No overhead contamination of food contact surfaces or food observed. Condensate drainage and other non-sewage liquids and rainwater shall be drained from point of discharge to disposal according to law. Repair prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the bartender place a lime wedge with their bare hand on the rim of a beverage at the bar.

Inspector's notes

In the drawer refrigerator below the grills observed raw chicken/ 47°F, cooked chicken/ 47°F, raw mahi mahi/ 48°F, shredded cheese/ 52°F, cooked stuffed potatoes/45°F, cooked beef/ 48°F, sliced cheeses/ 47-48°F, raw ground beef/47°F, and raw beef steaks/ 48°F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. After discussion with the chefs, it was determined all TCS had been in the drawer refrigerator overnight but the exact time where TCS foods were held above 41*F could not be determined exactly.

Inspector's notes

Observed multiple TCS foods (see violation #22) stored in malfunctioning drawer refrigerator below the grills. With inspector’s min/max thermometer observed minimum temperature of 48.9°F.

Inspector's notes

Observed leak in ceiling between the expo station and ice machine. After discussion with the person in charge it was determined it was a rainwater leak. No overhead contamination of food contact surfaces or food observed. Condensate drainage and other non-sewage liquids and rainwater shall be drained from point of discharge to disposal according to law. Repair prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No employee with supervisory and management responsibility with the authority to direct and control food preparation that is deemed a certified food protection manager (CFPM) was present at time of inspection. A CFPM is required to be onsite during the hours of operation. The person in charge was not able to provide their certification for review at time of inspection. Please obtain certified food protection manager certification and keep certification easily accessible for health inspections. Corrective Action: Correct prior to next routine inspection. Repeat Violation: 3rd.

Inspector's notes

Observed excessive dried food debris built up on the backside of deli slicer blade during inspection. The deli slicer was stored as clean. After discussion with the person in charge it was determined the slicer was not used this week. The slicer was cleaned at time of inspection. Please ensure equipment and utensils are cleaned, sanitized, and maintained clean to sight and touch between uses. Corrective Action: Corrected at time of inspection. Repeat Violation: 2nd.

Inspector's notes

Observed thawed reduced oxygen packaged raw salmon and raw mahi mahi in the walk in cooler. According to the packaging instructions the fish shall be removed from packaging prior to thawing.

Inspector's notes

No employee with supervisory and management responsibility with the authority to direct and control food preparation that is deemed a certified food protection manager (CFPM) was present at time of inspection. A CFPM is required to be onsite during the hours of operation. Please obtain certified food protection manager certification and keep certification accessible for health inspections. Corrective Action: Correct prior to next routine inspection, Repeat Violations: 2nd

Inspector's notes

Observed excessive dried food debris built up on the backside of deli slicer blade during inspection. The deli slicer was stored as clean. After discussion with the person in charge it was determined the slicer was last used yesterday. The slicer was cleaned at time of inspection. Please ensure equipment and utensils are cleaned, sanitized, and maintained clean to sight and touch between uses. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a container of diced honeydew and diced tomato salsa date marked 1/18 in the prep cooler. Observed a container of queso cheese containing cooked vegetables date marked 1/18 hot holding on the stove. According to the person in charge the queso was frozen, but the person in charge was not sure when the queso was frozen and thawed. Observed hummus prepared from canned chickpeas date marked 1/17 in the lower portion of the prep cooler.

Inspector's notes

Observed burgers cooked to order and raw/undercooked ahi tuna on the menu with no consumer advisory disclosure method and reminder statement.

Inspector's notes

In the walk-in cooler light observed a dim light bulb. The light intensity shall be at least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels; discerning the color of substances; identifying toxic materials; recognizing the condition of food, utensils, and supplies; and safely conducting general food establishment operations and clean-up. Increase lighting or replace lightbulb prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection, Repeat Violations: 2nd

Inspector's notes

No employee with supervisory and management responsibility with the authority to direct and control food preparation that is deemed a certified food protection manager (CFPM) was present at time of inspection. A CFPM is required to be onsite during the hours of operation. Please obtain certified food protection manager certification and keep certification accessible for health inspections. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed dark organic residue on the upper interior of the ice machine in the kitchen. Equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment shall be cleaned at a frequency specified by the manufacturer, or absent manufacturer specifications or at a frequency necessary to preclude accumulation of soil or mold. Clean ice machine interior prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a plastic container of cooked anchovies date marked 7/20 in the walk-in cooler. Observed a plastic container of hummus date marked 9/11 in the walk-in cooler. Observed a plastic container of chicken salad date marked 9/13 in the prep cooler in the kitchen.

Inspector's notes

In the walk-in cooler light observed a dim light bulb. The light intensity shall be at least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels; discerning the color of substances; identifying toxic materials; recognizing the condition of food, utensils, and supplies; and safely conducting general food establishment operations and clean-up. Increase lighting or replace lightbulb prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

PRIORITY VIOLATION-3-302.11 (A1-2), P: 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. In the walk-in cooler observed raw beef patties stored directly above cooked chicken wings. Raw animal foods should be separated and arranged during storage, preparation, holding and display so that cross contamination of ready to eat foods or other raw animal foods is prevented. The raw beef patties were moved below the cooked chicken wings at time of inspection. Correct By: Corrected At Time Of Inspection

Repeat Violation 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 TCS foods with date mark over 7 days. Observed tuna salad date marked 5/3, taco beef date marked 5/7, cooked chorizo date marked 3/7, cooked chicken date marked 4/27, and French onion soup date marked 2/22. After discussion with the chefs, it was determined the foods had been frozen since the prep date and had been stored in refrigeration for less than 7 days. If ready to eat TCS foods are frozen, they should be labeled to include the date the food was prepared, the date the food was put in the freezer, and the date the food was removed from the freezer to thaw in the refrigerator. The total time in the refrigerator cannot be more than 7 days. The day of preparation shall be counted as Day 1. The thaw dates were known by the chefs and were marked on the containers at time of inspection. Reviewed date marking requirements with the person in charge. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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 sloppy joe date marked 2/4 and cooked pork date marked 1/17 in the drawer cooler below the grill. Observed cooked French onion soup date marked 2/6 in the lower portion of the prep cooler. After discussion with the chefs, it was determined the foods had been frozen since the prep date and had been stored in refrigeration for less than 7 days. If ready to eat TCS foods are frozen, they should be labeled to include the date the food was prepared, the date the food was put in the freezer, and the date the food was removed from the freezer to thaw in the refrigerator. The total time in the refrigerator cannot be more than 7 days. The day of preparation shall be counted as Day 1. The thaw dates were known by the chefs and were marked on the containers at time of inspection. Reviewed date marking requirements with the person in charge. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-202.15, Pf: Package Integrity. 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/4619/AMC-Toolbox---Approved-Source. Observed a can of san Marzano tomatoes with a severe dent on the side of the can. Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. The can of san Marzano tomatoes was discarded at time of inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-102.11, Pf: Common Name-Working Containers Observed an unlabeled spray bottles filled with clear liquid near the kitchen entrance and another unlabeled spray bottle filled with clear liquid at the bar. After discussion with the person in charge it was determined the bottle's were filled with sanitizer. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. The spray bottles were labeled at time of inspection. Correct By: Corrected At Time Of Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment Low temp chlorine dish machine at the bar not is use at time of inspection. Chlorine concentration measured at 0-25 PPM after running the dish machine three times. Dish machine was drained, re-primed, and tested at 100 PPM after fourth attempt. Please ensure chlorine concentration measures at 50-100 PPM prior to use. Correct By: Corrected At Time Of Inspection