Arizona Grand Resort

Inspector's notes

Observed water drips leaking from ceiling panels in the ware washing area of the kitchen. PIC stated that a pipe in the ceiling is cracked and leaking from the rain. Plumber stated that a rainwater pipe cracked in the ceiling due to age and will be replaced once the rain stops. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Establishment makes their own gelato flavors for service at the cafe. PIC stated that they make their own base by mixing milk with a powdered base. PIC stated that chocolate flavor is heated to 83*C and all other flavors are put directly into the gelato machine. Informed PIC that due to making their own base, a variance for pasteurization is required. Discussed with PIC how to apply for variance and the documentation requirements once the variance is approved. PIC stated that they want to continue to make their own base and apply for the variance for pasteurization. Informed PIC that gelato production must be discontinued until the variance is acquired. Provided PIC with frozen dessert guidance documents. Submit variance application or inform inspector of a change in process prior to reinspection on 12/1/2025. A variance/HACCP must be obtained prior to conducting any specialized processes. Variance/HACCP applications are available through the customer portal "Permit Center" at https://maricopacountyaz-energovweb.tylerhost.net/apps/selfservice#/home. Additional resources can be found at https://www.maricopa.gov/3978/Food-Variances. Corrective Action: Correct prior to reinspection on 12/1/2025.

Inspector's notes

Observed water drips leaking from ceiling panels in the ware washing area of the kitchen. PIC stated that a pipe in the ceiling is cracked and leaking from the rain. Plumber stated that a rainwater pipe cracked in the ceiling due to age and will be replaced once the rain stops. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the high temperature ware washing machine to be using a maximum final rinse temperature of 144.6*F, measured using min/max thermometer. Informed PIC that the final rinse temperature needs to be at least 160*F. Instructed PIC to use the chemical ware washing machine to properly sanitize the food contact surfaces that went through the high temperature machine. PIC moved the food contact surfaces to the chemical ware washing machine and sanitized them at time of inspection. PIC called to have the machine serviced at time of inspection. PIC agreed to use the chemical ware washing machine to clean food contact surfaces until the high temperature machine is fixed. PIC agreed to use the three-compartment sink for washing, rinsing, and sanitizing food contact surfaces that will not fit in the chemical ware washing machine. When food-contact surfaces are being sanitized with hot water in a dish machine, the surface temperature must reach at least 160°F as measured by an irreversible registering temperature measuring device to destroy pathogens that may remain on such surfaces after cleaning. Food-contact surfaces were properly sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two holes in the wall underneath the sink in the dish pit area where pipes are connected. Informed PIC that the holes need to be repaired so that the wall is smooth and easily cleanable. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

PRIORITY VIOLATION-5-202.13, P: Backflow Prevention, Air Gap ---Observed high pressure sprayer for dish sink was long enough to be 6 inches under the flood rim level of the sink. Maintenance was able to correct and shorten the hose. Ensure that all sprayer hoses are at least 1 inch above flood rim level at all times, and build that way. 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.......Chlorine in in-use automatic low temperature dishwasher at less than 25 ppm. Manager had the dishware re-washed and sanitized in the high temperature dishwasher. Please continue with the use of the high temperature machine or alternate manual sanitizing until the low temperature dishwasher is repaired to dispense the proper 50-100 ppm concentration. 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

Priority Foundation-3-401.14 (F), Pf: Non-Continuous Cooking; Documentation........No logs for chicken and beef, par-cooked earlier today and cooling in the walk-in, per manager. Manager Had the logs filled out at the time of the inspection, stated they would review the required non-continuous cooking procedures and log-keeping with the staff. 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. Correct By: Corrected At Time Of Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment....The handle of the garde manger walk-in cooler has broken and been covered over with duct tape. Please repair properly. The threshold of the walk-in freezer has broken tile. Please repair. Correct By: Correct Prior To Next Routine Inspection