Thunderbird Suites

Inspector's notes

Observed a spray bottle in the warewashing area of the kitchen unlabeled at the time of the inspection. Observed another unlabeled spray bottle in the bar. Bottle from the kitchen was discarded as person in charge was unsure of chemical. Bottle in the bar was Spic and Span and would be labeled by the person in charge at the time of the inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no handwashing sink signage at the bar at the time of the inspection. Signage should be provided for these types of sinks at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed soda nozzle in the bar accumulated with brown residue at the time of the inspection. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Correct prior to next routine inspection. THIRD REPEAT VIOLATION.

Inspector's notes

Observed cream cheese packets and whipped butter packets (package labeled keep refrigerated) on the counter near the breads, out at room temperature (60-63-'F) at the time of the inspection. Person in charge stated these items are placed back in the cooler after service. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Discussed with the person in charge using less of an amount during service and utilizing time as a temperature control, as service time is 4 hours, and discarding any items leftover, similar to what is done with milk, yogurt, salsa, shredded cheese, and hard-boiled eggs. Leftover packets would be discarded at the time of the service. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed built up brown residue on the interior surface of the soda gun nozzle at the bar. 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, at a frequency necessary to preclude accumulation of soil or mold. Discussed soda nozzle cleaning frequency. Please clean soda nozzles as frequently as necessary and prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection. Repeat Violation: 2nd.

Inspector's notes

Observed low temperature dish machine not in use at time of inspection. After running and priming the dish machine multiple times, final rinse chlorine concentration measured at 0 PPM each time. Acceptable chlorine concentration shall measure between 50-100 PPM. Establishment will utilize the three-compartment sink to wash, rinse, and sanitize equipment, utensils, and food contact surfaces until the dish machine is repaired and maintains a chlorine concentration between 50-100 PPM. Corrective Action: Corrected at time of inspection. Repeat Violation: 2nd.

Inspector's notes

Observed a large hole in the wall near the mop sink faucet handles where plumbing is exposed.

Inspector's notes

Observed multiple unshielded lightbulbs in the main kitchen prep area. Light bulbs shall be shielded, coated, or shatter-resistant in area areas where there is exposed foods clean equipment, utensils, and linens; or unwrapped single- service and single use articles. Please repair or replace lightbulb shielding prior to the next routine inspection. Correct By: Correct Prior To Next Routine Inspection. Repeat Violation: 7th.

Inspector's notes

Observed built up brown residue on the interior surface of the soda gun nozzle at the bar. 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, at a frequency necessary to preclude accumulation of soil or mold. Discussed soda nozzle cleaning frequency. Please clean soda nozzles as frequently as necessary and prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed low temperature dish machine not in use at time of inspection. After running and priming the dish machine multiple times, final rinse chlorine concentration measured below 50 PPM each time. Acceptable chlorine concentration shall measure between 50-100 PPM. Establishment will utilize the three-compartment sink to wash, rinse, and sanitize equipment, utensils, and food contact surfaces until the dish machine is repaired and maintains a chlorine concentration between 50-100 PPM. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a large hole in the wall near the mop sink faucet handles where plumbing is exposed.

Inspector's notes

Observed multiple unshielded lightbulbs in the utensil closet and the main kitchen prep area. Light bulbs shall be shielded, coated, or shatter-resistant in area areas where there is exposed foods clean equipment, utensils, and linens; or unwrapped single- service and single use articles. Please repair or replace lightbulb shielding prior to the next routine inspection. Correct By: Correct Prior To Next Routine Inspection. Repeat Violation: 6th.

Inspector's notes

Observed a large hole in the wall near the mop sink faucet handles where plumbing is exposed.

Inspector's notes

Observed multiple unshielded lightbulbs in the utensil closet and the main kitchen prep area. Light bulbs shall be shielded, coated, or shatter-resistant in area areas where there is exposed foods clean equipment, utensils, and linens; or unwrapped single- service and single use articles. Please repair or replace lightbulb shielding prior to the next routine inspection. Correct By: Correct Prior To Next Routine Inspection, Repeat Violations: 5th.

Inspector's notes

Observed multiple unshielded lightbulbs in the utensil closet and the main kitchen prep area. Light bulbs shall be shielded, coated, or shatter-resistant in area areas where there is exposed foods clean equipment, utensils, and linens; or unwrapped single- service and single use articles. Please repair or replace lightbulb shielding prior to the next routine inspection. Correct By: Correct Prior To Next Routine Inspection, Repeat Violations: 4th.

Inspector's notes

Observed raw shelled eggs stored directly above oranges in the walk-in cooler.

Inspector's notes

At time of inspection observed missing/ damaged floor tiles near the utensil closet and mop sink. Floors, floor coverings, walls, walls coverings, and ceilings shall be designed, constructed, and installed so they are smooth, durable, non-absorbent, and easily cleanable. Please repair missing floor tiles prior to the next routine inspection. Correct By: Correct Prior To Next Routine Inspection, Repeat Violations: 4th

Inspector's notes

Observed multiple unshielded lightbulbs in the utensil closet and the main kitchen prep area. Light bulbs shall be shielded, coated, or shatter-resistant in area areas where there is exposed foods clean equipment, utensils, and linens; or unwrapped single- service and single use articles. Please repair or replace lightbulb shielding prior to the next routine inspection. Correct By: Correct Prior To Next Routine Inspection, Repeat Violations: 3rd.

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. Observed two bowls of salsa in the bar fridge with no date mark. After discussion with staff, the date the product was prepared/ removed from the original container could not be determined. Ready-To-Eat Time/Temperature Control for Safety Foods that are in a container or package that does not bear a date/day shall be discarded. The salsas were discarded at time of inspection. Discussed date marking requirements with the person in charge. Correct By: Corrected At Time Of Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment Observed the kitchen’s low temperature dish machine not in use at time of inspection. Chlorine concentration measured at 0 PPM in the final rinse. Observed the chlorine sanitizer line disconnected. Please repair the dish machine so the chlorine concentration is between 50-100 PPM in the final rinse. All utensils and glassware will be washed, rinsed, and sanitized in the three compartment sink until the dish machine is repaired. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability At time of inspection observed missing/ damaged floor tiles near the utensil closet and mop sink. Floors, floor coverings, walls, walls coverings, and ceilings shall be designed, constructed, and installed so they are smooth, durable, non-absorbent, and easily cleanable. Please repair missing floor tiles prior to the next routine inspection. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 3rd

Repeat Violation Core-6-202.11, C: Light Bulbs, Protective Shielding Observed multiple unshielded lightbulbs in the utensil closet and the main kitchen prep area. Light bulbs shall be shielded, coated, or shatter-resistant in area areas where there is exposed foods clean equipment, utensils, and linens; or unwrapped single- service and single use articles. Please repair or replace lightbulb shielding prior to the next routine inspection. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

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. Observed raw shelled eggs stored directly above almond milk and oranges in the walk in cooler. Raw animal foods should be separated and arranged during storage, preparation, holding, and display from ready to eat (RTE) foods to prevent cross contamination. The eggs were moved by the chef to the bottom shelf at time of inspection. 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 kitchen’s low temperature dish machine in use at time of inspection. Chlorine concentration measured at 0 PPM in the final rinse. Observed the chlorine sanitizer line disconnected. Please repair the dish machine so the chlorine concentration is between 50-100 PPM in the final rinse. All utensils and glassware will be washed, rinsed, and sanitized in the three compartment sink until the dish machine is repaired. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability At time of inspection observed missing/ damaged floor tiles near the utensil closet and mop sink. Floors, floor coverings, walls, walls coverings, and ceilings shall be designed, constructed, and installed so they are smooth, durable, non-absorbent, and easily cleanable. Please repair missing floor tiles prior to the next routine inspection. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Core-4-204.11, C: Ventilation Hood Systems, Drip Prevention Observed multiple unshielded lightbulbs in the utensil closet and the main kitchen prep area. Light bulbs shall be shielded, coated, or shatter-resistant in area areas where there is exposed foods clean equipment, utensils, and linens; or unwrapped single- service and single use articles. Please repair or replace lightbulb shielding prior to the next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability At time of inspection observed missing/ damaged floor tiles near the utensil closet and mop sink. Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth, durable, non-absorbent and easily cleanable. Please repair flooring prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Core-3-302.12, C: Food Storage Containers Identified with Common Name of Food In the dry storage area, observed two containers filled with white powder which have been removed from the original container and stored in unlabeled containers. Food not readily identifiable on sight which has been removed from the original container shall be labeled with the common name. The containers were labeled as sugar and flour at time of inspection. Correct By: Corrected At Time Of Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment Observed the dish machine in the kitchen not in use at time of inspection with a chlorine concentration measuring at 0 PPM. Please repair the dish machine so the chlorine concentration is between 50- 100 PPM. All utensils and glassware shall be washed, rinsed, and sanitized in the three compartment sink until the dish machine is repaired. Correct By: Correct Prior To Next Routine Inspection