TPC Scottsdale

Inspector's notes

No soap was available for the handwash sinks at front kiosk or bar. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed soda gun at front kiosk with matter build-up inside of the nozzle. All food-contact surfaces must be cleaned to sight and touch. Employee soaked and cleaned the soda gun at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed installed Y-valve installed on mop sink with AVB behind kitchen. Y valve was shut off on both ends and continuous pressure was being introduced to the system. The installation of a y-valve is prohibited on a faucet with and without an AVB because the system is not in compliance with design, construction, and installation according to law. PIC removed Y-valve from mop sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No soap was available for the handwash sinks at front kiosk or bar. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed soda gun at front kiosk with matter build-up inside of the nozzle. All food-contact surfaces must be cleaned to sight and touch. Employee soaked and cleaned the soda gun at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No temperature measuring devices (waterproof min/max thermometer or heat test strips) were on site at time of inspection. Sanitizing using high temperature warewashing machines requires an irreversible measuring device to ensure food contact surfaces reach 160°F. Provide approved irreversible measuring device prior to re-inspection. Corrective Action: Correct prior to re-inspection

Inspector's notes

Observed installed Y-valve installed on mop sink with AVB behind kitchen. Y valve was shut off on both ends and continuous pressure was being introduced to the system. The installation of a y-valve is prohibited on a faucet with and without an AVB because the system is not in compliance with design, construction, and installation according to law. PIC removed Y-valve from mop sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

At cook line handwashing sink, blocked with clean dishware and sheet pan of condiments. All items were moved from handwashing sink to make accessible for handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Second Consecutive Violation. At kitchen in use high temperature warewashing machine, at dishware surfaces, high temperature final rinse at 138*F, after two cycles of machine. Discontinue use of warewashing machine until able to achieve 160*F or higher at final rinse cycle, with a waterproof min/max irreversible thermometer. Kitchen will use 3-compartment sink for all warewashing purposes until machine is repaired. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk in cooler, cooked steak without a proper date mark. Per employees, unknown preparation date. Cooked steak was discarded. See embargo form. Discussed proper date marking of cooked foods, with preparation date as Day 1, with 6 additional days, for a total of 7 days. Corrective Action: Corrected at time of inspection.

Inspector's notes

At in use high temperature warewashing machine, at food contact surfaces, high temperature measured at 88*F and 89*F, measured with inspector min/max irreversible thermometer. Discontinue use of warewashing machine until replaced and use 3-compartment sink for all warewashing purposes. Repair company was called at time of inspection. 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. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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. .........At inside bar, employee handling ready to eat cut limes with bare hands. Employee discarded limes. Instructed employee to wash hands and don gloves to continue with task. Discussed the importance of glove usage when working with ready to eat foods. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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. ........At inside bar handwashing sink, no handwashing soap. Handwashing soap was provided at time of inspection. Maintain all hanwashing sinks stocked with handwashing soap at all times. 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. ..........At inside bar handwashing sink, sanitizer bucket stored in basin of sink. Sanitizer bucket was removed from sink basin. Maintain all handwashing sinks free for use at all times (2nd Consecutive Violation). Correct By: Corrected At Time Of Inspection

Core-3-307.11, C: Miscellaneous Sources of Contamination .............At outside bar and inside bar with large doors open, ice bins stored open. Ice bins were closed at time of inspection. Maintain ice bins closed when doors are open to prevent contamination. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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. ..........Employee touched door, handled boxes, then donned gloves to handle ready to eat muffins, without a proper handwash before donning gloves. Instructed employee to remove gloves, wash hands, and don new gloves to continue with task. Discussed the importance of proper handwashing. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶ 2-403.11(B); (D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and (I) After engaging in other activities that contaminate the hands. Correct By: Corrected At Time Of Inspection

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. .........On cook line, handwashing sink blocked with dishware and cleaning utensils. Employee removed all dishware and cleaning utensils, washed out sink, to be used for handwashing. A handwashing sink is to be used for handwashing only. 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. ........On cook line, sitting at room temperature on prep surfaces, liquid eggs/ 65*F and on sandwich/salad station, salsa/ 55*F and cut lettuce/ 62*F out of internal temperatures. Per employee, TCS foods were removed from cold holding <2 hours. Liquid eggs, salsa, and cut lettuce were placed back in reach in refrigerator to rapidly cool back own to the proper cold holding temperature. Recommended using ice baths or maintaining TCS foods in cold holding units in between uses. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Correct By: Corrected At Time Of Inspection