Homewood Suites

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) onsite at time of inspection. Establishment was observed open and operating. A CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. Repeat violation (2nd consecutive).

Inspector's notes

Observed wash, rinse, and sanitize compartments at three-compartment sink not draining from basin when filled with water. All plumbing must be maintained in good repair at all times. All sinks were unclogged and were observed to be smooth draining at time of inspection. Corrective Action: Corrected at time of inspection. 5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Observed sanitize basin stopper at three-compartment sink broken, rendering basin unable to effectively hold water for sanitizing food-contact surfaces. 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. Discussed repairs with person-in-charge. Establishment was observed to have adequate sanitizing capacities. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) onsite at time of inspection. A CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed multiple cartons of raw pooled eggs stored directly above open packages of raw bacon and containers of overnight oats in standing refrigerator. 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. 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. Corrective Action: Corrected at time of inspection. REPEAT VIOLATION (2ND CONSECUTIVE)

Inspector's notes

Observed employee washing dishes in high temperature dish machine. The maximum observed water temperature at the plate level was 158.9*F after the third run. When food-contact surfaces are being sanitized with hot water in a dish machine, the surface temperature must reach at least 160°F as measured by an irreversible registering temperature measuring device to destroy pathogens that may remain on such surfaces after cleaning. Employees sanitized the dishes from the dish machine in the 3-comaprtment sink using quaternary ammonia with a measured concentration 200 ppm. PIC indicated they would call for service of the dish machine. Corrective Action: Corrected at time of inspection. REPEAT VIOLATION (3RD CONSECUTIVE)

Inspector's notes

Observed a carton of raw whole shelled eggs stored directly above sour cream and ready to eat salad dressings in a stand-up refrigerator. Also observed an opened package of raw bacon stored directly above ready to eat overnight oats. 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. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employees washing dishes in high temperature dish machine. The maximum observed water internal water temperature at the plate level was 149.2*F. When food-contact surfaces are being sanitized with hot water in a dish machine, the surface temperature must reach at least 160°F as measured by an irreversible registering temperature measuring device to destroy pathogens that may remain on such surfaces after cleaning. Employees sanitized the dishes from the dish machine in the 3-comaprtment sink using quaternary ammonia with a measured concentration 200 ppm. Person in charge indicated they would call for service of the dish machine. Corrective Action: Corrected at time of inspection. REPEAT VIOLATION (2ND CONSECUTIVE)

Inspector's notes

Observed the following time/temperature controlled for safety (TCS) foods with internal temperatures between 44*F - 52*F in the two breakfast stand-up refrigerator in the establishment: yogurt, cream cheese, pre-cut honeydew melon, salsa, hardboiled eggs, milk, and shredded cheese. The person in charge indicated all of these foods were delivered the 12/3 or before and they do not take internal temperatures of foods in the units. The measured ambient temperatures of the units using a min/max thermometer was 45.1*F and 44.6*F after 15 - 30 minutes of measuring. 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 44*F - 52*F in the two breakfast stand-up refrigerator in the establishment: yogurt, cream cheese, pre-cut honeydew melon, salsa, hardboiled eggs, milk, and shredded cheese. The person in charge indicated all of these foods were delivered the 12/3 or before and they do not take internal temperatures of foods in the units. The measured ambient temperatures of the units using a min/max thermometer was 45.1*F and 44.6*F after 15 - 30 minutes of measuring. All TCS foods improperly cold held were discarded by PIC at time of inspection. These two units are 2 out of 3 of the establishment's refrigerators. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct within 24 hours.

Inspector's notes

The establishment did not have a functioning irreversible registering temperature indicator/thermometer at time of inspection. The establishment has a high temperature sanitization warewashing machine. The establishment must have a functioning available irreversible registering temperature indicator/thermometer to verify that their high temperature sanitization warewashing machine is reaching a minimum internal water temperature of 160*F at the plate level during the sanitizing cycle. Establishment must either repair or replace their nonfunctioning irreversible registering temperature indicator/thermometer. Corrective Action: Correct prior to re-inspection 12/05/24. REPEAT VIOLATION (2ND CONSECUTIVE)

Inspector's notes

Observed faucet to sanitizer compartment of 3-comaprtment sink unable to dispense cold water due to cold water handle not functioning. 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 prior to re-inspection 12/05/24.

Inspector's notes

Observed the drain piping for the ice well in the breakfast buffet indirectly plumbed to the floor drain using a flexible piping. Observed a buildup of pink, orange, and black organic in the flexible piping. Person in charge was informed that flexible piping is not approved and must be replaced with approved rigid piping such as PVC piping. Discussed regular cleaning of piping to ensure organic material does not buildup. Corrective Action: Correct prior to next routine inspection.

Priority Foundation-4-501.112, Pf: Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures. 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 employees washing dishes; the inspector's min/max thermometer was run with the dishes 5 consecutive times and the maximum observed internal water temperature at the plate level was 147.7*F. The establishment did not have an irreversible registering temperature indicator/thermometer at time of inspection. Person in charge was informed that for hot water sanitization in a warewashing machine there must be an observed internal water temperature of at least 160*F at the plate level. The 3-compartment sink was set up with quaternary ammonium sanitizer with a concentration of 200 ppm and dishes were sanitized in the 3-compartment sink. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.13, Pf: Temperature Measuring Devices, Manual and Mechanical Warewashing. 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.>>>The establishment did not have a functioning irreversible registering temperature indicator/thermometer at time of inspection. The establishment has a high temperature sanitization warewashing machine. The establishment must have a functioning available irreversible registering temperature indicator/thermometer to verify that their high temperature sanitization warewashing machine is reaching a minimum internal water temperature of 160*F at the plate level during the sanitizing cycle. Establishment must either repair or replace their non-functioning irreversible registering temperature indicator/thermometer. RE-INSPECTION ON OR BEFORE 04/19/24. Correct By: Correct Prior To Reinspection