Fairmont Scottsdale Princess

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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. Observe salmon lox, cream cheese, oatmeal, hardboiled eggs, yogurt parfaits, and assorted cut melon held at room temperature (58-68°F) at the breakfast buffet. According to the person in charge, the establishment utilizes 4-hour time as a control for breakfast buffet. Written procedures must be prepared in advance of utilizing 4-hour time as a control. No written procedures were available upon request. If utilizing 4 hours and no temperature control: The food has to be marked or otherwise identified to indicate the time that is 4 hours past the point the TCS food was removed from temperature control. No discard times were recorded. Written procedures were created at time of inspection. Buffet hours are from 7-10 AM and all remaining food will be discarded at 10:00 AM. Ensure written procedures are available upon request and discard times are recorded or logged. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-306.11, P: Food Display-Preventing Contamination by Consumers. 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 open food on plates, trays, and in bowls for self service at the breakfast buffet. Foods on display observed without protection include bagels, pastries, salmon lox, eggs, assorted bowl of sauces, fruits, oatmeal, and yogurt parfaits. Foods on display must be protected from contamination by packaging, counter service line, sneeze guards, display case or other effective means. (Exceptions: nuts in shell; whole, raw fruits, vegetables intended for hulling peeling, or washing by consumer.) During display, food can be contaminated even when there is no direct hand contact. Many microbes can be conveyed considerable distances on air currents through fine sprays or aerosols. These may originate from people breathing or sneezing, water sprays directed at drains, or condensate from air conditioners. Provided sneeze guard guidance document. Please update buffet setup so all foods are protected from risk of contamination by 6/10/2024 for re-inspection. Correct By: Correct Prior To Reinspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment Observed the dish machine in the Fairmont Gold's kitchen not in use at time of inspection. After running the dish machine, the chlorine concentration measured at 200 PPM. Acceptable chlorine concentration shall be between 50-100 PPM. Establishment will utilize hot water sanitization (disconnect chlorine sanitizer) or use main kitchen's dish machine until chlorine concentration is between 50-100 PPM. Reviewed dish machine requirements and discussed chlorine concentration. Correct By: Corrected At Time Of Inspection