Moxy Hotel

Inspector's notes

Observed multiple straws and citrus wedges in the handwashing sink closest to the check-in desk at time of inspection. 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 will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed leak from the faucet at the mop sink at time of inspection. Observed multiple drainpipes throughout the kitchen and bar going directly into the flood rim of the floor drain at time of inspection. Discussed with PIC about providing a 1" air gap above the flood rim of the floor drains throughout the facility. Also observed prep sink near kitchen entrance leak from hot water handle when cold water handle is turned on. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Repeat violation: 4th Consecutive. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no hand soap at both handwash sinks in bar area. All 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. Person in charge (PIC) provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following time/temperature controlled for safety food items in walk-in refrigerator without a datemark: cheese sauce, cooked chicken, cooked bbq pork, and cooked peppers. PIC indicated food items were prepped on Saturday, 4 days prior. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed prep sink near cookline/office spray water from hot water handle when cold water handle is turned on. Also observed prep sink near kitchen entrance leak from hot water handle when cold water handle is turned on. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (3RD CONSECUTIVE).

Inspector's notes

Observed prep sinks near stove and coffee maker leak from hot water and cold water handles when water turned on, respectively. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection. 2ND CONSECUTIVE VIOLATION.

Inspector's notes

Observed hot brine pickled onions in walk-in refrigerator with a prep date of 7/13 and discard date of 8/12. Also observed containers of cooked ground beef, cooked pork, and queso on speed rack in walk-in refrigerator without a datemark. PIC states items were prepped over 1-2 weeks prior, placed in freezer, and removed from freezer on 7/22 to walk-in refrigerator. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Hot brining food items is considered a cooking step and must adhere to datemarking requirements, unless establishment has an approved variance. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed all sink fixtures in establishment with a maximum water temperature of 92*F. Hot water of: 100°F is required at all handwash sinks; 110°F at all other sinks; 120°F at mechanical warewashing units sanitizing with chemicals; and 140°F at mechanical warewashing units sanitizing with high temperature. Hot and cold water under pressure is required at all sink fixtures. Provide hot and cold water under pressure at all sinks prior to re-inspection. Corrective Action: Correct within 24 hours.

Inspector's notes

Observed prep sinks near stove and coffee maker leak from hot water and cold water handles when water turned on, respectively. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection. 2ND CONSECUTIVE VIOLATION.

Inspector's notes

Observed gallon of milk at 46*F in Pepsi refrigerator near mop sink. Ambient air temperature of unit was a minimum of 39*F. Per person-in-charge (PIC), milk had been in unit overnight. Observed half-and-half, bloody mary mix, stick of butter, and multiple packets of whipped butter (49*F-52*F) in small cold-holding reach in unit at bar next to dish machine. Per PIC, TCS food items had been in unit overnight and temperatures were not verified prior. Ambient air temperature of unit was a minimum of 49*F. Refrigerator is not NSF approved. All TCS foods improperly cold held were discarded by PIC at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection. 2ND CONSECUTIVE VIOLATION.

Inspector's notes

Observed small cold-holding reach in unit next to dish machine at bar with an ambient air temperature of 49*F. Unit is not NSF approved. All TCS food items were discarded by PIC at time of inspection. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Establishment observed to have adequate refrigeration. Operator was recommended to utilize NSF-approved refrigeration located at the bar across from the dish machine. Corrective Action: Corrected at time of inspection. 2ND CONSECUTIVE VIOLATION.

Inspector's notes

Observed prep sinks near stove and coffee maker leak from hot water and cold water handles when water turned on, respectively. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee use a beverage cup to scoop ice out of the ice well for beverages behind the bar. Observed hands come in contact with ice. Employee failed to wash their hands prior to scooping ice after checking guests into the hotel. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. Discussed using approved utensils to handle ice to avoid inadvertent hand contact with RTE beverage ice. Employee burned ice and sanitized ice well. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following time/temperature controlled for safety (TCS) foods with internal temperatures between 46*F - 48*F in the small beverage refrigerator behind the bar: milk, whipped cream, and bloody Mary mix. PIC indicated these foods had been in the unit overnight and they did not verify the internal or ambient temperatures todays. The measured ambient temperature of the unit using a min/max thermometer was 58.1*F. All TCS foods improperly cold held were discarded by PIC at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following time/temperature controlled for safety (TCS) foods with internal temperatures between 46*F - 48*F in the small beverage refrigerator in bar: milk, whipped cream, and bloody Mary mix. PIC indicated these foods had been in the unit overnight and they did not verify the internal or ambient temperatures todays. The measured ambient temperature of the unit using a min/max thermometer was 58.1*F. PIC indicated they would no longer be using this unit for cold holding of TCS foods and will use another refrigerator in the bar for holding TCS foods. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Corrective Action: 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.>>>Observed a plastic bucket with water in it at 1 sink and an employee dumping food in the another sink behind the bar. The employees indicated that both sinks are hand sinks but they also use them for dumping and other activities. Employees were informed that hand sinks must only be used for hand washing and no other tasks; they were also informed they must designate one of the sinks for hand washing. They designated the sink with the bucket as the hand sink and the bucket was removed. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.14, P: Cooling. 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/4617/AMC-Toolbox---Cooling.>>>Observed a pan of cooked country gravy with an internal temperature of 95*F; an employee indicated they made the gravy at 5 am and put it in the walk-in refrigerator at 6 am (~3 hours before inspection). Employee was informed that they must cool time/temperature controlled for safety foods from 135*F to 70*F within 2 hours and from 70*F to 41*F within 4 hours. The gravy was in a shallow metal pan with plastic wrap on a lower shelf in the walk-in refrigerator; discussed with employee cooling hot foods on the top shelf while uncovered. Also observed a metal pan of queso with an internal temperature of 69*F in the reach in refrigerator on the cook line; employee indicated the pan hadn't been out of the refrigerator today and it was heated up last night. Both the gravy and the queso were discarded at time of inspection. Cooling guidance provided over email. Correct By: Corrected At Time Of Inspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods>>>Observed floor of walk in refrigerator peeling up. Establishment must maintain their floors, walls, and ceilings smooth, easily cleanable, constructed of approved materials, and in good repair. The establishment must repair the floors by the next routine inspection. Correct By: Correct Prior To Next Routine 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 raw unpasteurized whole shelled eggs stored in a pan above ready to eat salsa, cooked corn, cooked pork, cheese sauce, and broth in the stand up refrigerator next to the cookline. Person in charge moved the eggs so they were in the walk-in on the bottom shelf. Also observed raw shrimp in a plastic container directly above a container of cooked quinoa and cups of yogurt parfait in the walk-in cooler. The cooked shrimp was moved to the bottom shelf. It is important to separate foods in a ready-to-eat form from raw animal foods during storage, preparation, holding and display to prevent them from becoming contaminated by pathogens that may be present in or on the raw animal foods. It is also important to separate different raw animal foods from each other during storage, preparation, holding and display due to the different cooking temperatures necessary to kill potential pathogens specific to those raw animal foods. Always store ready to eat food next to or above raw animal foods and stored raw animal foods next to or vertically based off of their final cooking temperature (i.e. if the final cooking temperature is higher store them on the lowest shelfs). A storage chart was provided at time of inspection. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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.>>>Observed employee washing dishes in dish washer behind bar; dishes in dish washer had 0 ppm of chlorine sanitizer on them. The dishwasher was run 2 consecutive times and 0 ppm chlorine sanitizer was observed; observed chlorine sanitizer coming out of machine onto legs of machine. Person in charge indicated they would run all dishes through the dishwasher in the back of house until the dishwasher behind the bar is repaired; dish washer in back of house had observed chlorine sanitizer concentration of 100 ppm. Chlorine sanitizer must have a concentration of 50 - 100 ppm; anything lower than 50 ppm may not be effective for cleaning and anything above 100 ppm may leave toxic residuals on food contact surfaces and equipment. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd