Submission 14b46927-b4d5-4971-a380-0703aa9eca0f · Carpe ID 57e7ddd4229f92a5
Property Profile (COPE)
Dominick's Steakhouse operates as a single-unit, fine-dining restaurant in a four-unit commercial building on N Scottsdale Road. The concept includes a full bar, raw-bar service with oysters and crudo, an elevated mezzanine private dining room, valet service at the front porte-cochere, and live entertainment on Friday and Saturday evenings.
Food Safety, Prep and Holding
A May 2026 Maricopa County visit cited a cold-hold log gap at the raw bar. Current reach-in and walk-in temperatures were in range during the survey, but the raw-bar log issue recurred on July 19 and is tracked in the Raw Seafood section.
| Response | Detail | |
|---|---|---|
| Cold-hold temperatures at reach-ins and walk-ins | Pass | All eight prep-line reach-ins and both walk-in coolers read at or below 40 F. |
| Hot-hold at soup wells and au-jus station | Pass | Hot wells read 142 F to 148 F. Probe verification matched posted log entries. |
| Internal cook temperature, beef and poultry | Pass | Sous chef demonstrated probe reads and probe sanitization between checks. |
| Sanitizer concentration | Minor Note | Two of six wiping buckets were under 150 ppm and were re-charged during the walk. |
| Dishmachine final-rinse temperature | Pass | Door-type dishmachine final rinse read 184 F on three consecutive cycles. |
Raw Seafood Handling and Slip / Trip / Fall
| Response | Detail | |
|---|---|---|
| Raw-bar cold-hold log continuity | Correction | Log shows a 9-hour gap on July 19 after a heavy banquet service. Current cold-hold reads were 34 F to 36 F. |
| Oyster and crudo sourcing tags | Pass | FDA shellstock tags retained on file with current rotation and 90-day archive. |
| Consumer advisory on menu | Pass | Required undercooked-product advisory confirmed with the GM. |
| Response | Detail | |
|---|---|---|
| Kitchen floor condition and slip-resistance | Pass | Quarry tile sound; anti-slip mats in good condition at fryer and broiler stations. |
| Mezzanine stair, handrail and nosing | Pass | Open stair has compliant handrails on both sides and intact non-slip nosing. |
| Parking lot and valet path condition | Minor Note | Asphalt and striping are in good repair; one pole-mounted lamp is out near valet drop-off. |
Fire and Life Safety
| Response | Detail | |
|---|---|---|
| Hood and duct system, last cleaning tag | Pass | Tag dated May 6, 2026. NFPA 96 quarterly cleaning schedule is appropriate for exposure. |
| Ansul UL-300 hood suppression service currency | Critical | Posted tag dated November 12, 2025. Semi-annual service interval lapsed by roughly three months. |
| Portable fire extinguishers | Pass | Eight ABC and two Class K units; tags current and gauges in the green. |
| Mezzanine private dining room rear egress | Correction | Rear egress door was blocked by a stacked banquet equipment cart at the start of the walk. Cart relocated during the survey. |
| Central station fire alarm functional test | Pass | Last test February 18, 2026, passed. Certificate photographed. |
Alcohol Service, Valet, Entertainment and Events
| Response | Detail | |
|---|---|---|
| On-premise liquor license posted and current | Pass | Arizona Series 12 license posted at the bar, current through March 2027. |
| TIPS / Title 4 certification | Pass | 14 of 14 service-floor staff hold current Arizona Title 4 cards. |
| Refusal-of-service and incident log | Pass | Bound log maintained at manager station; four entries in prior 60 days. |
| Valet stand controls and key management | Pass | Locked key board and numbered hooks; tickets matched against drop-off log. |
| ASCAP / BMI music licensing | Pass | GM confirmed current accounts; certificates retained at corporate office. |
Employee Practices and Lock-Out / Tag-Out
| Response | Detail | |
|---|---|---|
| Food handler certificates on file | Pass | All BOH staff hold current Maricopa County food handler cards. |
| Allergen handling protocol | Pass | GM and executive chef described POS allergen flag, dedicated saute pan, and FOH callout to expo. |
| First-aid kit and burn-care signage | Minor Note | Two kits present and stocked; no posted location signage in the service alley. |
| Walk-in cooler compressor disconnect labeling | Correction | Disconnect is unlabeled. Inspector confirmed correct unit by tracing conduit run. |
| Slicer plug-lockout device | Correction | Slicer plug-lockout sleeve is missing from the prep station. |
Consolidated Action Items
Critical and Correction items should be tracked to closure. Minor Notes are noteworthy operational improvements but do not require carrier follow-up unless the account fails to address repeat conditions.
Probable Maximum Loss (PML)
A hood suppression failure during broiler operations allows fire to extend into the hood and duct before manual extinguisher response and sprinkler control. Loss is bounded by non-combustible construction, full sprinkler coverage, central station fire alarm, and Scottsdale Fire Department proximity.
AI Loss-Control Assessment
Engage Pacific Fire Equipment Co. to complete semi-annual service on the Ansul R-102 wet-chemical system covering the open-flame broiler, charcoal grill, and salamander. Furnish the updated service tag to the carrier.
Re-train raw-bar attendants on shift-handoff cold-hold logging. Add a posted check at open and close so temperature-log continuity does not depend on verbal handoff after banquet events.
Add a daily storage-clearance check to the opening and closing checklist for the mezzanine private dining room. Banquet carts and equipment must not be staged in the rear egress path.
Apply a permanent equipment label identifying the controlled walk-in cooler unit at the compressor disconnect.
Replace the plug-lockout sleeve, store it at the slicer, and brief the prep team on required use outside the cord-and-plug exclusive-control exception.