The Springs of Scottsdale

Inspector's notes

Chlorine sanitizer in the dish machine that was in use at 0ppm. PIC called to have the dish machine serviced and stated that all dishes would be washed, rinsed, and sanitized in the three compartment sink until the dish machine is repaired. Ensure that sanitizer is at proper concentration according to manufacturer’s directions. Corrective Action: Corrected at time of inspection.

Inspector's notes

Egg salad, tuna salad, cut lettuce, and chicken salad-46-50F in make line/reach in cooler in the cookline area in front of the grill. PIC stated that all items had been recently placed into the unit within the last three hours and relocated to the walk in cooler to cool. Keep PHF/TCS foods in cold holding at 41F or below. *Ambient temperature of make line/reach in cooler in the cookline area was 49-50F. PIC removed all food items from the unit and stated that the unit would not be used until it is maintaining 41F or below. Establishment has sufficient refrigeration. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed establishment hot holding two large containers of cooked soups inside hot holder unit on server line. Internal temperature of cooked ham soup was at 106*F; cooked chicken soup was at 116*F. Notified Person In Charge (PIC). PIC confirmed internal temperatures. Per employee the unit was turned off. PIC had employee reheat soups to above 165*F. === Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 135°F or higher. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed men's room toilet with no caulking around the toilet. On previous inspection discussed with Person In Charge (PIC). Discussed with PIC again.======Toilet needs to e flush and sealed to the floor. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed inside main walk in unit on speed rack to the left of doo. Observed raw salmon stored directly above ready to eat continental breakfast: Danishes. Notified Person In Charge (PIC). PIC moved raw salmon away. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple tcs foods with expired dates on open containers and open products: cut lettuce from 1/30/24; today is 2/7; expired on 2/5; cut tomatoes from 1/31; expired on 2/5; cooked hot dogs from 1/30; expired on 2/5; cooked open eggs from 1/31 inside sandwich reach in unit expired on 2/5; inside main walk unit was open feta from 1/28; expired on 2/4. Notified Person In Charge (PIC). PIC had employee discard all expired foods listed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed on speed rack inside main walk in unit with raw tenderized steaks stored directly above raw pork bacon. Notified Person In Charge (PIC). PIC moved raw tenderized teaks to be below raw pork. On previous inspection discussed hierarchy of foods storage. =====Separating types of raw animal foods from each other during storage, preparation, holding and display by using separate equipment for each type, arranging each type of food in equipment so that cross contamination is prevented, and preparing each type of food at different times or in different areas. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed large full pan of cooked chicken on top side of make line refrigerator. Internal temperature of cooked chicken was 46*F-54*F. Notified Person In Charge (PIC). Per employee chicken was cooked 1.5hrs prior to inspection start time. Directed employee to move cooked chicken to main walk in unit to cool to below 41*F. ====Improper cooling method used. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-2-201.12, P: Exclusions & Restrictions; Conditions of Exclusion and Restriction. ======Observed server employee with blue bandage on right thumb. With no gloves on proceeded to make iced beverages with ice scoop and open drink cups. Notified Person In Charge (PIC). Employee put on gloves during food preparation.====Employee does not know to put on glove over cut bandage on hand/s during food preparation. 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/4620/AMC-Toolbox---Employee-Health. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure. ==========Observed server employee wash hands. On right thumb was bandage. Not possible to hand wash bandage. Notified Person In Charge (PIC). PIC directed employee to take off bandage and wash hands appropriately. =====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. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. ===Observed two separate bags of open feta cheese from 4/29 date mark. Expired on 5/5. Also observed large container of refried beans from 4/28; expired on 5/4; notified Person In Charge (PIC). PIC discarded expired foods listed. ========== A food shall be discarded if: It exceeds the 7 days at 41?F. 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. Correct By: Corrected At Time Of Inspection

Core-4-202.16, C: Nonfood-Contact Surfaces ------ Replace or refinish rusted shelving units, as needed. Core-4-402.11, C: Fixed Equipment, Spacing or Sealing ------ Recaulk the ventilation hood gaps, as needed, an aluminum based silicone. Correct By: Correct Prior To Next Routine Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained -------- Correct the following: 1) Repair the leaking mop sink atmospheric vacuum breaker. 2) Provide 1" minimum air gaps above the floor sink flood rims for the warewash area and the beverage station indirect drains. 3) Provide a hose bib vacuum breaker for the hose bib located at the back exterior area. 4) Permanently attach the sprayer faucet at the handwash sink installed at the beverage station to ensure a 1" minimum air gap is maintained. The other option is to install a rigid swing faucet that is air gapped. Core-5-202.11 (B), C: Cleanable Fixtures ------- Correct the following: 1) Replace the rusted and corroded floor sink grates, as needed. 2) Provide u-shaped toilet seats in the public restrooms near the kitchen. Correct By: Correct Prior To Next Routine Inspection

Core-6-201.13, C: Floor and Wall Junctures, Coved, and Enclosed or Sealed ------- Correct the following: 1) Provide a 3/8th inch minimum cove base to the millwork/floor junctures located at the beverage station area. Recommend rubber cove base. 2) Provide a 3/8th inch minimum cove base to the floor/wall junctures located at the stall wall, as needed. Correct By: Correct Prior To Next Routine Inspection

Core-6-304.11, C: Mechanical-Ventilation -------- Repair the ventilation fans in the employee restrooms. Correct By: Correct Prior To Next Routine Inspection