Holiday Inn

Inspector's notes

Observed no paper towels located at the hand-washing sink in the 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 hand drying provision for handwash sink at time of inspection. Discussed signage. Corrective Action: Corrected at time of inspection.

Inspector's notes

Second Consecutive Violation. The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. Manager said that they are signed up for class and testing. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

On cook line, sides of deep fryers, sides of cook tops, along cove base behind cook line equipment, can opener, outside of mixer and blender with accumulation of food debris and residues. Maintain clean. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At bar handwashing sink, no hand drying towels available. Hand drying towels were provided at time of inspection. Maintain all handwashing sinks stocked with hand drying towels at all times. Corrective Action: Corrected at time of inspection. 6-301.11 - Priority Foundation: 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. Addl Notes: At bar handwashing sink, no handwashing cleanser available. Handwashing cleanser was provided at time of inspection. Maintain all handwashing sinks stocked with handwashing cleanser at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, in top and bottom portion of prep table cooler, TCS foods (diced and sliced tomatoes, cut lettuce, shredded cheese, sour cream, hummus) with internal temperatures of 51*F. Per employee, TCS foods were in prep table cooler overnight. Diced and sliced tomatoes, cut lettuce, shredded lettuce, sour cream, hummus were discarded. See embargo form. Ambient temperature of prep table cooler was 48.7*F, taken with inspector min/max thermometer and 50*F, taken with establishment ambient air thermometer. Discontinue use of prep table cooler until repaired. On expo line, cut melons with internal temperatures of 60*F. Per employee, cut fruit was placed out for service <3 hours. Additional ice was added to ice bath to rapidly cool back down to the proper temperature. On buffet line, packaged yogurts, cut melons, and dairy with internal temperatures of 49*F-60*F. Per manager, TCS foods were removed from cold holding <4 hours. Packaged yogurts, cut melons, and dairy were discarded for quality. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Second Consecutive Violation. On cook line, in bottom cold holding drawers, TCS foods, sliced deli meats, cooked rice with date mark of 5/29, 7 days past discard date, and cooked pasta without a date mark. Per manager, unknown preparation date for pasta. Manager discarded sliced deli meats, cooked rice, cooked pasta. See embargo form. RTE/TCS foods requiring date marking are to be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, in bottom portion of prep table cooler, two uncovered flats of raw shell eggs stored above waffle batter and ready to eat vegetables. Employee moved flats of raw shell eggs to bottom shelf to prevent future cross contamination. Discussed the importance of storage of raw and ready to eat foods to prevent cross contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

At in use bar warewashing machine, no detectable chlorine sanitizer at dishware surfaces. Per manager, sanitizer is being delivered today. All warewashing will be moved to main kitchen warewashing machine. Discussed more frequent monitoring of sanitizer solution, especially at start of day and after periods of inactivity. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk in cooler, on speed rack, TCS foods (mashed potatoes, cooked gravy) and on cook line, in bottom cold holding drawers TCS foods (sliced deli meats, cooked rice) all without date marks. Per manager, unknown preparation date. Manager discarded mashed potatoes, cooked gravy, sliced deli meats, and cooked rice. See embargo form. 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). Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, in cold holding drawers, fronts of prep table cooler, tops and sides of cook tops, grills, area surrounding waffle maker, microwave with accumulation of food debris and residues. Maintain clean. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In cold holding prep table cooler on cook line, deli ham with a preparation date of 9/4, 2 days past discard date. In walk in cooler, alfredo sauce, marinara sauce, mashed potatoes without date mark. Per manager, sauces and potatoes unknown preparation dates. Deli meat, sauces, and potatoes were discarded. See embargo form. 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). Corrective Action: Corrected at time of inspection.

Inspector's notes

In cold holding drawer on cook line, raw salmon thawing in packaging. Per manufacture packaging instructions, salmon is to be removed from packaging when removed from freezer. Instructed manager to remove salmon from packaging. All foods being thawed from frozen must be thawed in an approved manner. Corrective Action: 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. ...........On cook line, employee cracked raw shell eggs with gloved hands, then continued working on cook line with same gloved hands. Instructed employee to remove gloves, wash hands, and don new gloves to continue with task. Discussed the importance of proper handwashing after contamination. 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

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. ..........At in use bar warewashing machine, no detectable chlorine sanitizer at dishware surfaces. After several cycles and priming of machine, no detectable chlorine sanitizer. Discontinue use of bar warewashing machine until repaired. Repair company was called at time of inspection. Use main warewashing machine for all warewashing purposes. Discussed more frequent monitoring of sanitizer solution throughout the day, especially at start of day and after periods of inactivity. 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. ...........In walk in cooler, TCS foods (yogurts, sour cream, cheeses, eggs, dairy, ready to eat meats, hummus) with internal temperatures of 50*F-55*F. Per manager, TCS foods were in walk in cooler overnight. TCS foods (yogurts, sour cream, cheeses, eggs, dairy, ready to eat meats, hummus) were discarded. See embargo form. 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,Repeat Violations: 2nd

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. .........Walk in cooler with an ambient temperature of 50*F, taken with inspector min/max irreversible thermometer. Discontinue use of walk in cooler for storing of TCS foods until able to maintain proper temperature of 41*F or less at all times. Correct By: Correct Prior To Reinspection

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. .........At main and bar in use warewashing machines, at food contact surfaces, chlorine sanitizer with a concentration of 10ppm. After several attempts to prime machines, no detectable sanitizer was obtained. Discontinue use of warewashing machines until repaired and use 3-compartment sink for all warewashing purposes. Discussed more frequent monitoring of sanitizer solution throughout the day, especially at start of day. 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. .......At expo station, cut melons/ 65*F and cream/ 58*F out of internal temperatures. Per employee, cut melons and cream were removed from cold holding within normal time parameters. Cut melons were moved to walk in cooler to rapidly cool back down to proper temperature and cream was discarded for quality. 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

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 expo line, employee handling ready to eat bread with bare hands. Instructed employee to wash hands and don gloves to continue with task. Discussed the importance of proper glove usage when working with ready to eat foods. (B) Except when washing fruits and vegetables as specified under §3-302.15 or as specified in ¶¶ (D) and (E) of this section, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, single-use gloves, or dispensing EQUIPMENT. Correct By: Corrected At Time Of Inspection