W Scottsdale

Inspector's notes

Observed employee with gloves handling cooked meat in prep area fist bump a person walking into the kitchen and continue handling food without removing their gloves and re-washing their hands. Observed dishwasher in warewashing area change their apron and put on gloves to handle clean dishes without washing their hands. Instructed employees to remove their gloves and properly wash their hands at time of inspection. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw bacon in opened package store on top of RTE tortillas in a cooler drawer under the hotel dining prep cooler. Instructed person in charge (PIC) to relocate the raw bacon. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed yellow organic matter on the plastic piece in the large ice machine near the clean dish area. Advised PIC to clean the ice machine. All food contact surfaces that come into contact with non-TCS foods should be cleaned at a frequency necessary to preclude accumulation of organic matter or soil. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed vacuum sealed bags of raw salmon, raw seabass, cooked pork belly, and various cuts of steak. All foods had been vacuum sealed over 48 hours. All foods were immediately removed from bags at time of inspection. Department approval (a variance) is required prior to vacuum sealing.

Repeat Violation 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. Observed an employee drop a new glove onto the ground, pick it up, and put it on with the intent to handle food. Instructed employee to remove gloves, wash hands, and dawn new gloves before going to food handling. Anytime hands may become soiled, they must be fully washed before going back to food handling. Gloves that have fallen on the ground should be discarded and not used for food handling. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-4-703.11, P: 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. At time of inspection, observed the high temperature dishwashing unit in use while only reaching 153*F after 4 cycles. High temperature dishwashing units should be reaching 160*f at the surface of the dishes to ensure they are properly sanitized. Until unit is repaired, establishment will utilize the 3 compartment sink. Correct By: Corrected At Time Of Inspection

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. In the main cook line, observed cooked garlic in oil, several pans of cut tomatoes, hummus, cut lettuce, sliced and shredded cheeses, cooked mushrooms, and raw chorizo all being held on time as control without any documentation of the time they were placed on time as control. Reviewed time as control procedures with managers. Managers added times to foods. All foods placed on time as control must have some documentation stating when they were placed on time control and when they should be discarded. 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. Observed an employee handle raw ground beef patties with gloves. Employee then changed gloves without washing their hands and proceeded to go back to handling ready to eat foods. When switching from raw foods to ready to eat foods, a proper hand wash is required. Spoke with employee and had them wash their hands before returning. PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure. 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 an employee handle raw chicken with gloves. Employee removed the gloves, went to a food prep sink and rinsed hands for approximately 7 seconds and put on new gloves to handle food again. Handwashing should be done at a proper handwashing sink, not a prep sink, and should be 15 seconds of scrubbing. Spoke with employee and had them rewash their hands for 20 seconds at a proper handwashing sink. Correct By: Corrected At Time Of Inspection

Repeat Violation 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. In the walk in cooler, observed a container of raw shrimp and 2 pans of raw, spicy tuna stored directly above various containers of ready to eat sauces. In the sushi food prep cooler, observed pans of raw tuna, salmon, and beef stored over containers of avocados and noodles. In the same cooler, observed various cuts of raw fish stored over asparagus. All raw foods must be stored above ready to eat foods to prevent the risk of cross contamination. Chef moved foods to proper storage. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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. On the top of the baking cooler and on the cook line, observed sticks of dairy butter at 66-68*F. Butter is a temperature/time controlled for safety (TCS) food and must be kept above 135*F, below 41*F or on time as control. It was unable to be determined when the butter was placed out and it was embargoed. On the food cook/prep line, observed, pooled eggs at 46*F, whole raw eggs at 50*F, cooked black beans at 48*F, cut cherry tomatoes at 47*F, and cubed butter at 48*F. All TCS foods in cold holding are required to be kept at 41*F or below. Foods were placed out less than 4 hours ago and were placed back in the walk in cooler to cool. Repeat Violations: 2nd,Correct By: Corrected At Time Of Inspection

Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. 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. On the breakfast menu and on the dinner menu, observed the proper reminder verbiage but no disclosure markings next to the foods that are served undercooked. On the breakfast menu, disclosure markings need to be added for the undercooked eggs, sushi, and burgers. Please have updated consumer advisories prior to re-inspection on Jan 29th. Correct By: Correct Prior To Reinspection

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. In the walk in cooler, observed raw salmon and raw bacon stored over cooked sausage and cooked pork belly. In another area of the walk in, observed a container of raw salmon skin stored over containers of various garnishes, sauces, and ready to eat (RTE) ingredients. In a small reach in by the food prep line, observed plates of raw fish stored on the shelf above various RTE sauces and ingredients. All raw meats should be stored below RTE foods. Chef moved meats to proper storage 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. In a reach in cooler in the side area outside the kitchen, observed individual butter sticks at 64*F, French toast batter at 62*F, cooked pork at 58*F, raw sea bass at 54*F, raw chicken at 55*F, and raw salmon at 55*F. All foods had been in the unit and out of temperature for less than 4 hours. Chef moved all foods to walk in to cool. All cold-holding, time/temperature controlled for safety (TCS) foods must be kept at 41*F or below. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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. At time of inspection, the reach in cooler by in the side area by the kitchen was holding TCS foods while holding at 65*F. The fridge kept flipping the breaker in the outlet and was unable to stay on. Until fridge is repaired, establishment will utilize other refrigeration. All coolers used for TCS foods must be able to remain at 41*F or below to ensure that the TCS foods inside remain below 41*F. Correct By: Corrected At Time Of Inspection