Radisson Hotel Phoenix Airport

Inspector's notes

Observed raw steak stored above hermetically sealed fully cooked meatballs. 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 containers in a standing cooler used to store TCS foods (foods don't come in contact with the container due to being packaged) not being cleaned frequently or cleaned before new product is placed in the container again. Person in charge states they will start ensuring containers are being swapped or cleaned before restocking them. Discussed the importance cleaning all equipment frequently tor prevent any accumulation or confusion with date markings. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed dishes being washed by chlorine low-temp dishwashing machine at time of inspection with a chlorine concentration of 0ppm. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Establishment will use 3-comp sink that utilizes on-site generation of quat until dish machine sanitized dishes properly. Food-contact surfaces were properly sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two floor drains in dishwashing area filled with greywater. Dish machine and 3-comp sink empty into floor drains, observed no active conveying of sewage, draining very slow. Manager stated the floor drains lead to a pipe under the floor that is disrepair. Plumber snaked in the morning at 8:30am, and pipe will be replaced on 2/23. Manager stated that drain overflow has occurred and was wet vacuumed by dishwasher, then emptied in outside mop sink. All plumbing must be maintained in good repair at all times. Establishment will use 3-comp sink to wash dishes to allow water to drain slowly to prevent overflow. If overflow/ conveying of sewage occurs manager will voluntarily close. Must repair all plumbing to a state of good repair prior to re-inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed salmon in reduced oxygen packaging (ROP) thawed in fridge at time of inspection. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection. **Second Consecutive Violation**

Inspector's notes

Observed mechanical warewashing machine in kitchen and bar to have a concentration of 0ppm of chlorine. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Sanitizer had run out and was replaced at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed thawed tuna and salmon in reduced oxygen packaging (ROP). All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw salmon in reduced oxygen packaging (ROP) thawed in fridge. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. Person in charge (PIC) stated that fish will be removed from packaging shortly after the inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed mop sink pipe underneath to have leak. As well as mushroom cap for backflow prevention to be broken on faucet for mop sink. Must repair all plumbing to a state of good repair prior to next routine inspection. All plumbing must be maintained in good repair at all times. 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. >>>Observed container of raw shrimp being stored on shelf below container of raw hamburger patties. Instructed PIC to move shrimp to be stored above raw beef at time of inspection. PIC rearranged shrimp to be stored above hamburger patties at time. 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. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-2-301.14, P: When to Wash. >>>Observed employee cleaning dirty dishes then proceed to put away clean dishes without washing hands. Instructed PIC and employee on proper handwashing procedures and the need to clean hands after touching dirty dishes before touching clean. 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. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods.>>>Observed employee enter into kitchen and grab pieces of bacon with their bare hands for self service. Instructed PIC that all ready to eat foods must be handling using tongs or gloves. 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. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-702.11, P: Cleaned and Sanitized Before Use After Cleaning.>>>Observed dishwasher not in service. According to PIC, dishwasher is scheduled to be replaced tomorrow 5/9/2024. At the time of the inspection, the establishment was using a 3-compartment sink to sanitize equipment. At the time, employee was observed washing equipment and putting equipment away as clean without sanitizing equipment in 3-comp sink. Instructed PIC that all equipment, dishes and utensils must be washed, rinsed and sanitized prior to storing away as clean. Employee moved equipment to 3-comp sink at time and filled sink to begin manually sanitizing equipment. 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. Correct By: Corrected At Time Of Inspection

Core-4-901.11, C: Equipment and Utensils, Air-Drying Required>>>Observed several clean pieces of equipment being stacked with water accumulating in between equipment. Instructed PIC that all equipment and utensils must be air dried prior to stacking. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals Observed chlorine dishwasher dispensing chlorine sanitizer at a concentration greater than 200ppm, measured with chlorine test strips. Discussed with person in charge (PIC) that chlorine sanitizer must be between 50ppm and 100ppm, as higher levels can be toxic. Recommended to PIC that 3-comp sink must be used to wash dishes meanwhile mechanical dishwasher gets repaired. Reinspection to occur in about 10 days. Correct By: Correct Prior To Reinspection

Core-3-501.15 (B), C: Cooling Methods; Cooling containers. 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/4617/AMC-Toolbox---Cooling. Observed cooked diced potatoes in cold holding unit in the cooling process at 85*F. Potatoes were in metal container covered with metal lid. Cook stated potatoes were cooked about an hour ago. Discussed with person in charge (PIC) that items should be cooled in shallow, uncovered containers to maximize cold air flow. Lid was removed. Correct By: Corrected At Time Of Inspection

Repeat Violation 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. Observed cooked diced potatoes in 2-door cold holding fridge with internal temperatures of 45 to 57*F. Person in charge (PIC) was unsure of when potatoes were cooked or how long they have been in cold holding unit. PIC voluntarily discarded potatoes. 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 diced potatoes in 2 door cold holding unit labeled with date of 10/25 and temperature ranging from 45*F to 57*F. Person in charge (PIC) stated that potatoes were not cooked on 10/25 and was unsure of date when they were cooked. Potatoes were voluntarily discarded. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-5-205.15 (A), P: System Maintained in Good Repair; According to Law Floor drain under stove contained grease and faucet for 3 compartment sink did not dispense water. Person in charge stated they have not been able to have maintenance come by over the weekend and will continue to request plumbing maintenance to correct violations. Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd

Priority Foundation-7-202.11, Pf: Restriction-Presence and Use Observed container of pesticide spray in back room of kitchen. Person in charge stated they were having problems with ants. Discussed with person in charge that pesticides shall be applied only by a certified applicator. PIC discarded pesticide spray 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 in-use dishwashing machine that measured at 0ppm. Person in charge fixed tubing for chlorine container, and dishwasher was run again. Dishwasher then measured at 100ppm. PIC instructed dishwasher to re-wash dishes that were ran through dishwasher earlier that morning. 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. Observed a baking mixer with food residue in various spots on mixer. Person in charge stated that mixer was last used 2 weeks ago. Observed a meat slicer with pieces of meat in between several parts of machine. Person in charge stated it was last used that morning and they take apart machine and place blades in 3 compartment sink for washing, rinsing, and sanitizing. Discussed with person in charge that slicer machine should be cleaned to remove any remaining meat and should be clean to the sight and touch. Observed a can opener with organic matter. Discussed with person in charge that can opener should be cleaned often to prevent buildup of food. Person in charge began cleaning mixer, meat slicer, and can opener at time of inspection. Correct By: Corrected At Time Of Inspection

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. Observed 10 meat and rice burritos wrapped in aluminum foil and 5 tubes of butter in tray in walk-in fridge by entrance door with internal temperatures of 45 to 46*F. Walk-in temperature measured 41*F and other TCS foods in walk-in measured at 41*F and below. Person in charge (PIC) stated burritos and butter were placed in walk-in the previous night. PIC voluntarily discarded burritos and butter. Observed cooked diced potatoes in 2-door cold holding fridge with internal temperatures of 45 to 52*F. Person in charge stated they were cooked the previous night. PIC voluntarily discarded potatoes. Discussed with PIC that TCS (time/temperature control for safety) foods must cold hold at 41*F and below. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-5-205.15 (A), P: System Maintained in Good Repair; According to Law Observed 3-compartment sink with 2 sets of faucets. Faucet close to sanitizer compartment did not dispense water. Discussed with person in charge (PIC) that faucet must be repaired. Discussed with PIC that faucets must be able to reach all compartments of sink. Observed floor drain under stove containing an inch of grease. Person in charge stated grease is constantly present in drain and staff manually removes grease once weekly. Discussed with PIC that drains must be clear and free flowing at all times. Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained Observed several leaks in dishwashing area. Pipe from booster heater from dishwasher was leaking, as well as the pipes below 3 comp sink, and the faucet for the 3 comp sink closest to dishwasher. Please correct prior to next routine inspection. Correct By: Correct Prior To Reinspection