The Scott Resort & Spa

Inspector's notes

Observed low boy cooler on the far end of the cook line with an ambient temperature of 50*F. The cooler contained TCS items including cooked onions, sliced cheese, shredded cheese and sliced ham. The products measured 47*F-49*F with inspector probe thermometer. Chef voluntarily discarded at time of inspection. Discussed with Chef that the cooler should be maintained at 41*F or below when cold holding TCS items. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed excessive organic matter build up in the beverage dispenser guns in both the inside and outside bar. Discussed with the person in charge that the cleaning frequency should be increased to preclude the accumulation of soil and mold. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed bartender in lobby bar touching ice and drink garnishes with bare hands. Please ensure all food items are protected from bare hand contact. Corrective Action: Corrected at time of inspection.

Inspector's notes

No hand towels at handsink behind pool bar, and lobby bar, both sinks were restocked at time. Please ensure all handsinks are stocked with hand drying provisions at all times. Corrective Action: Corrected at time of inspection. 5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. 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: Observed handsink behind lobby bar being used as a dump sink during inspection. Please ensure handsinks are maintained clean, accessible, and reserved for handwashing only. Corrective Action: Corrected at time of inspection.

Inspector's notes

All soda nozzles behind both bars had excessive organic growth and debris buildup inside and on soda gun spout. Please ensure these items are cleaned at a frequency to prevent such buildup. Corrective Action: Corrected at time of inspection.

Inspector's notes

White bean puree in prep top cooler measured 61 degrees F. Employee said item was prepared this morning was was unsure of exactly what time, item was discarded at time. Please ensure food items are cooled inside cooling equipment, from 135 to 70 degrees F in at least 2 hours, and all the way to 41 degrees F in no more than a total of 6 hours. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment serves ceviche which is prepared traditionally with citrus marinated shrimp, however there was no parasite destruction documentation to verify treatment. Item will not be served until parasite destruction can be verified. Please ensure documentation to support parasite destruction procedures is available for review when serving shrimp raw as ready to eat. Corrective Action: Corrected at time of inspection.

Inspector's notes

Mechanical warewashing machine behind inside bar measured 0 ppm available chlorine while in use during inspection. It was determined that chemical bottle was completely dry. Chemical was replaced at time and line was primed. Please ensure chlorine sanitizer is maintained between 50-100 ppm for effective sanitizing of wares. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed various vacuum packaged food items (including raw fish) in walk-in cooler and freezers. Establishment does not have a variance and items have been packaged for longer than 48 hours, items were removed from packaging at time and variance information was provided. Please ensure a variance is obtained if vacuum packaging is going to continue (vacuum packaging raw fish is never permitted). Corrective Action: Corrected at time of inspection.

Inspector's notes

Mechanical warewashing machine at pool bar had no detergent in chemical bottle, bottle was replaced at time. Please ensure mechanical warewashing machines have and are dispensing detergent during cycles. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several fruit flies under the ice bin in the indoor bar. Please monitor this area for pest activity and anything that may harbor or attract flies. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In the cold holding unit by the chest freezer in the kitchen, observed two pans of pico de gallo at 47-49*F, a pan of cooked shrimp at 47*F, a pan of cooked cauliflower at 48*F, and a pan of soft manchego cheese at 45*F. All foods had been in the unit for about an hour. Foods were moved to tall reach in cooler to cool.

Inspector's notes

Observed several fruit flies under the ice bin in the indoor bar. Please monitor this area for pest activity and anything that may harbor or attract flies. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

This is the 2nd consecutive report with this violation. At time of inspection, no testing device for the high temperature dishwashing machine was available. A testing device for the dishwashing machine must be kept available at all times. Please obtain a testing device prior to re-inspection. Corrective Action: Correct prior to re-inspection.

Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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 no hand drying provisions (paper towels) at the lobby bar or pool bar. Hand drying provisions are required to be kept available at each handwashing sink at all times. Manager obtained hand drying provisions for both handwashing sinks. Correct By: Corrected At Time Of Inspection

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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 slimy organic matter growth accumulating in the soda nozzle at the bar soda dispenser. All soda nozzles should be washed as frequently as necessary to prevent accumulation of organic matter. Soda nozzles were washed at time of inspection. 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. At time of inspection, establishment did not have a testing device for the high temp dishwashing machine at the pool bar. A testing device that can measure the surface temperature during a cycle should be kept available at all times. Please obtain a high temperature dishwashing testing device prior to re-inspection. Correct By: Correct Prior To Reinspection