Fairmont Scottsdale Princess

Inspector's notes

Observed hole in the ceiling above the dish machine and small hole in the wall near the ice machines where the plumbing is exposed. After discussion with the person in charge in was determined the establishment is repairing some plumbing.

Inspector's notes

In prep cooler #11 observed cooked beef/48°F, sliced tomatoes/48°F, Pico de Gallo/50°F, sliced soft cheeses/47°F, spring mix/60°F, and cooked potato 48°F.

Inspector's notes

In the walk in cooler observed two containers of cooked corn mix date marked 7/17 and 7/18. In the walk in cooler observed a container of cooked shrimp date marked 7/7 in the walk in refrigerator. According to the person in charge the shrimp was frozen, but they were unsure of how long the shrimp was stored in the walk in cooler.

Inspector's notes

Observed a chef's knife stored in the gap between a prep cooler and open top ice well.

Inspector's notes

Observed the low-temp dish machine in use at the bar with a final rinse chlorine concentration of 0 PPM. The low-temp dish machine was run a second time after priming the sanitizer and tested at 0 PPM. The person in charge changed out the sanitizer jug and re-ran the dish machine a third time, and final rinse chlorine concentration measured at 50 PPM. Ensure chlorine sanitizer is maintained at proper concentration of 50-100 PPM. Discussed testing the sanitizer prior to using the dish machine with chlorine sanitizer test strips. Corrective Action: Corrected at time of inspection. Repeat Violation: 2nd. PRIORITY VIOLATION-4-703.11 - Priority: Hot Water and Chemical-Methods; Sanitizing Food Contact Surfaces. 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. Addl Notes: Observed in use high-temp dish machine in the kitchen reach a maximum surface temperature of 159.4°F with min/max thermometer. The high-temp dish machine was run two additional times and the maximum surface temperature measured at 154.4°F and 155.3°F.

Inspector's notes

Observed coconut ceviche, hammachi nikkei on the dinner menu served raw/undercooked without an asterisk/disclosure on the dinner menu. On the happy hour menu observed no consumer advisory reminder statement. On the happy hour menu observed no asterisk/disclosure on the oysters, salmon maki, and tuna maki that are served raw/undercooked .

Inspector's notes

Observed ice scoop stored in the ice well at the bar with the handle touching the ice.

Inspector's notes

Observed the low-temp dish machine in use at the bar with a final rinse chlorine concentration of 0 PPM. The low-temp dish machine was run a second time after priming the sanitizer and tested at 0 PPM. Ensure chlorine sanitizer is maintained at proper concentration of 50-100 PPM. Discussed testing the sanitizer prior to using the dish machine with chlorine sanitizer test strips. PIC relocated all previously washed food-contact surfaces to the three compartment sink to be washed, rinsed, and sanitized at the time of inspection. Establishment will utilize the three compartment sink to sanitize food contact surfaces until the dish machine is repaired. Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-4-703.11 - Priority: Hot Water and Chemical-Methods; Sanitizing Food Contact Surfaces. 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. Addl Notes: Observed in use high-temp dish machine in the kitchen reach a maximum surface temperature of 150.4°F with min/max thermometer. The high-temp dish machine was run a second time and the maximum surface temperature measured at 148.8°F.

Inspector's notes

Establishment utilizes 4-hour time as a control for sushi rice stored at room temperature. Observed sushi rice in the kitchen with no discard time label. According to person in charge the sushi rice was removed from temperature control at 11:00 AM. Observed sushi rice at the sushi station with a discard time from 11:00AM- 5 PM (6 hours). Discard time was changed to 11AM- 3PM by PIC at time of inspection. Reviewed establishment’s written 4-hour time as control procedures. Discussed requirements for 6-hour time as a control procedures, including creating written procedures ahead of implementation.

Inspector's notes

Observed chef place raw chicken on the grill with gloved hands. Without washing their hands, the chef removed their gloves handled a steak with tongs. The chef then put on gloves to handle a burger bun and burger toppings.

Inspector's notes

No shellstock tags onsite had the last sold date recorded on the tag at time of inspection. The date when the last shellstock from container is sold or served shall be recorded on the tag or label. The container of oysters in the reach in cooler did not have a tag/label attached to the container. According to the person in charge the tag had already been put away. A shellstock tags or labels shall remain attached to the container in which the shellstock are received until the container is empty. Reviewed shellstock tag record requirements with the person in charge. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a plate of seared tuna stored directly above a container of sliced tomatoes and container of raw beef stored directly above cooked rice in the reach in cooler at the end of the cook line. Observed a container of raw oyster stored directly above a container of cooked potatoes in the reach in cooler near the rear entrance.

Inspector's notes

Observed multiple containers of sliced tomatoes/45-47°F, raw beef/45°F, cooked rice/47 °F, and carnitas/47°F in the bottom portion of the reach in cooler #10 at the end of the cool line. After discussion with the person in charge it was determined all TCS foods in the bottom portion had been there since yesterday. All TCS foods were discarded 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 clear bag with no label in the rear reach in freezer. Reviewed invoice from ice supplier at time of inspection dated 3/27/2024. No active permit was found for 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-3-302.11 (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 a container of raw shrimp stored directly above cooked rice in the reach in cooler near the main cook line. Observed a container of seared (not fully cooked tuna) stored directly over a container of cheese sauce in the reach in cooler near the main cook line. Raw animal foods should be separated and arranged during storage, preparation, holding and display so that cross contamination of ready to eat foods or other raw animal foods is prevented. The raw shrimp and seared tuna was moved to the bottom shelf of the reach in cooler at time of inspection. Correct By: Corrected At Time Of Inspection

Core-3-501.13, C: Thawing Observed thawed reduced oxygen packaged (ROP) tuna in the reach in cooler near the salad station. According to the packaging the fish must be removed from ROP prior to thawing. Person in charge immediately opened and removed the tuna from the packaging. 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. At time of inspection observed cooked chicken/49 °F, cooked carnitas/ 49 °F, and pico de gallo/ 50 °F, in the prep cooler near the reach in cooler on the main cook line. Observed cooked chicken/46 °F and carnitas/49 °F in the reach in cooler near the stove (in defrost mode). Observed cut lettuce/ 54 °F stacked above the fill line in a shallow ice bath near the middle prep area. Except during preparation, cooking, cooling, or when time is used as a control all TCS food shall be maintained at 41 °F or less. After discussion with the person in charge it was determined that all TCS foods were within safe time parameters. TCS foods were moved to the walk in cooler to rapidly cool at time of inspection. Discussed monitoring cold holding and utilizing cold holding logs. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation PRIORITY VIOLATION-8-103.12 (A), P: Conformance with Approved Procedures; Compliance with HACCP plan. 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/3978/Food-Variances. At time of inspection observed chef handling sushi rolls at the sushi bar with their bare hand. Establishment has approved bare hand contact exemption, but per person in charge bare hand exemption is not in use (logs, policy, and handwash count not available at time of inspection). Ensure no bare hand contact for ready to eat foods occurs or properly follow bare hand contact exemption parameters and maintain hand washing count logs. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety (TCS) 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. At time of inspection observed cooked shrimp/ 52 °F, cooked carnitas/ 52 °F, and pico de gallo/ 51 °F in the prep cooler near the reach in cooler on the main cook line. Except during preparation, cooking, cooling, or when time is used as a control all TCS food shall be maintained at 41°F or less. After discussion with the person in charge it was determined that all TCS foods in the prep cooler were within safe time parameters. TCS foods were returned to the walk in cooler to rapidly cool at time of inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-8-103.12 (A), P: Conformance with Approved Procedures; Compliance with HACCP plan. 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/3978/Food-Variances. At time of inspection observed chef handling cooked shrimp at the sushi bar with their bare hand. Establishment has approved bare hand contact exemption, but per manager in charge exemption is not in use (logs, policy, and handwash count not available at time of inspection). For future inspections, either ensure no bare hand contact for ready to eat foods occurs or properly follow bare hand contact exemption parameters and maintain hand washing count logs. Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence Observed multiple live cockroaches in the gap between the prep counter and the drawer cooler across from the main grill. Use licensed pest control service to effectively eliminate the insects. Email licensed exterminator’s service receipt prior to re-inspection on 8/25/2023. Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd