Omni Scottsdale Resort & Spa Montelucia

Inspector's notes

Observed carrot+ ginger juice, green juice, and beet + pineapple juice made and bottled in house in the glass display. Juice is not pasteurized and has no consumer advisory label observed at time of inspection. Juices that have not been specifically processed to prevent, reduce, or eliminate the presence of pathogens shall have the following consumer advisory stating that the juice is not pasteurized, “WARNING: This product has not been pasteurized and, therefore, may contain harmful bacteria that can cause serious illness in children, the elderly, and persons, with weakened immune systems.” Instructed PIC to create labels and ensure the labels are on all unpasteurized bottled juices prior to the next routine inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed hand wash sink in back by 3 compartment sink with no paper towels available. The person in charge refilled at time of inspection. Discussed with the person in charge that all hand wash sinks should have a hand drying provision available at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ice machine with excessive organic matter build-up on the inside upper portion of the machine. Discussed with Chef that the cleaning frequency be increased to preclude the accumulation of soil and mold. Corrective Action: Correct prior to next routine 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 dish machine in use. When tested with chlorine test strips it measured 0ppm. Chef called for maintenance at time of inspection. Maintenance stated that a work order had already been placed. Suggested putting an "Out of order" sign on machine so nobody else uses until repaired. Chef instructed staff to wash dishes in 3 compartment sink until repair is completed. Corrective Action: Corrected at time of inspection. 2nd Consecutive 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 dish machine that tested 0ppm with chlorine test strips. Person in charge called for service at time of inspection and instructed staff to use 3 compartment sink until unit is repaired. Discussed with person in charge that a chlorine dish machine should have a sanitizer concentration ranging between 50-100 ppm. Correct By: Corrected At Time Of Inspection