Fairmont Scottsdale Princess

Inspector's notes

The handwashing sink at the pizza station does not dispense hot water when the hot water faucet is turned on.

Inspector's notes

In the walk in refrigerator observed a large covered plastic container of cooked potatoes/60°F cooked yesterday. After discussion with the person in charge it was determined the potatoes were held at room temperature for a few hours around 11AM. Person in charge instructed staff to place potatoes on sheet trays/ and in blast chiller to rapidly cool. Observed cooked sushi rice/67°F in the reach in refrigerator near the ware washing area. Sushi rice was cooked yesterday. After discussion with the person in charge it was determined the sushi rice was held at room temperature before being put back in the refrigerator. The chef responsible for the rice stated the rice was held at room temperature for 10 minutes. The PIC believed the rice was held at room temperature for longer than 10 minutes and voluntarily discard the sushi rice at time of inspection. Observed blue cheese dressing/55°F held in a small container over a shallow ice bath. After discussion with the chef it was determined the blue cheese dressing was setup around 11AM. PIC instructed food employee to place containers of blue cheese dressing directly in ice.

Inspector's notes

Observed a container of cooked squash/66°F cooling at room temperature in a shallow ice bath on the line. In the reach in refrigerator on the line observed two tightly covered containers of cooked beans/55°F and one tightly covered container of salsa verde/49°F. In the walk in refrigerator observed a tightly covered container of roasted garlic and oil mixture/ 60°F. After discussion with the person in charge it was determined the squash and garlic had been cooling for approximately 1.5 hours and the beans and salsa verde had been cooling for about 3 hours. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using a deep ice bath, by using ice as an ingredient, or another effective means. All TCS foods cooling were uncovered to allow for rapid cooling. The squash was moved to the walk in refrigerator. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a spatula handle covered in masking tape in use at the grill. Non food contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant. nonabsorbent, and smooth material. Rather than remove the tape, the person in charge discarded the spatula because the handle was damaged. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the walk in cooler (#7) observed a metal container of raw chicken sausage patties stored directly above cooked turkey bacon. No overhead contamination observed.

Inspector's notes

On the wall between the handwashing sink and three-compartment sink observed a live roach.

Inspector's notes

Observed reduced oxygen packaged (ROP) salmon in the walk-in freezer dated 11/19. According to the person in charge, fish was ROP offsite at Toro. Toro has a variance approved for ROP Vacuum Packaging, but according to their Variance/HACCP plan Seafood is not included nor is it approved. ROP Salmon was embargoed at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed grits/ 46°F, cooked risotto/50°F, chopped lettuce/47°F, and caramelized onions/ 49°F in reach in cooler #10.

Inspector's notes

Observed sliced tomatoes/46°F, sliced melon/ 45°F, cooked chorizo/ 48°F, feta cheese/ 52°F, cooked spinach/50°F, cooked brisket/ 45°F, and chickpea ragu/ 50°F in malfunctioning glass door reach in cooler. According to the establishment’s cold holding logs the cooler was holding below 41°F at 7AM. Since 7AM, it was not known how long the cooler had been functioning above 41°F

Inspector's notes

Observed a large, covered container of salsa more than 12 inches deep cooling in the walk-in cooler with an internal temperature between 69-78°F. According to the person in charge (PIC) the salsa was prepared from ambient temperature canned ingredients and had been cooling for an hour. TCS foods prepared from ingredients at room temperature must be cooled to 41ºF within 4 hours.

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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. Observed a large metal bowl stored in the basin of the handwashing sink near the reach in coolers on the main cook line. Handwashing sinks shall be maintained so they are accessible at all times. Handwashing sinks may not be used for purposes other than handwashing. The metal bowl was set aside with other dirty dishware to be washed, rinsed, and sanitized at time of inspection. Reviewed handwashing sink usage with the person in charge. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-201.11 (A-B), P: Compliance with Food Law; Approved Source. 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/4619/AMC-Toolbox---Approved-Source. Observed cubed ice in a clear bag with no label in a reach in freezer near the kitchen entrance. Reviewed invoice from ice supplier at time of inspection. No active permit was found for the source of ice, Break the Ice. Person in charge was informed all foods sold in the establishment must come from an approved source (i.e. a permitted/inspected establishment/facility or from a registered cottage law producer). The ice was discarded 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 cooked squash/52°F, fetta cheese /50°F, mozzarella cheese/45°F, cooked sausage/50°F, and pimento cheese/45°F in a tabletop cooler between the pizza oven and handwashing sink. Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. After discussion with the person in charge it was determined all TCS foods were within safe time parameters. All TCS foods were moved to the walk-in cooler to rapidly cooler. Internal temperature of the cooler measured at 49.8°F with min/max thermometer. Discontinue use of cooler for TCS foods until it maintains 41°F or less. Service call made at time of inspection. Correct By: Corrected At Time Of Inspection

Core-4-204.112, C: Temperature Measuring Devices-Functionality No thermometer observed on the interior of the cooler near the pizza station. A permanent temperature measuring device is required in any unit storing time/temperature control for safety food because of the potential growth of pathogenic microorganisms should the temperature of the unit exceed Code requirements. To facilitate routine monitoring of the unit, the device must be clearly visible. Please obtain thermometer for the interior of the cooler prior to the next routine inspection. Correct By: Correct Prior To Reinspection

Repeat Violation Core-3-501.13, C: Thawing Observed thawed reduced oxygen packaged (ROP) tuna in the reach in cooler near the rear cook line. According to packaging, tuna shall be opened prior to thawing. Person in charge immediately opened product. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd