AC Hotel

Inspector's notes

Observed establishment made and packaged pastries and snack boxes with missing labeling requirements at time of inspection. Reviewed labeling requirements with PIC at time of inspection. All packaged food labels must include the following items: (1) the common name of the food, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the food; (3) an accurate declaration of the net quantity of contents; (4) the name and place of business of the manufacturer, packer, or distributor; (5) the name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient; (6) except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(q)(3) -(5), nutrition labeling as specified in 21 CFR 101 -Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling; and (7) for any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed bucket of sanitizer with soaking utensils in the bucket inside the handwashing sink at the bar at time of inspection. Person in charge (PIC) will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed establishment made garlic confit, salsa Verde, pickled onions, and Ceasar dressing with dates of 9/23, 9/18, 9/30 in the walk-in cooler at time of inspection. All items were embargoed at time of inspection. Reviewed date marking requirements with person in charge (PIC). All ready-to-eat (RTE)/time and temperature-controlled foods for safety (TCS) must be date marked after 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Discussed the importance of discarding all RTE/TCS foods after 7 days.

Inspector's notes

Observed no Certified Food Manager (CFM) onsite at time of inspection. Person in charge was unable to produce a certified food protection manager certificate. A CFM is required to be on the premises during all hours of operations. Provide a CFM onsite by next routine inspection.

Repeat Violation Priority Foundation-6-301.11, Pf: 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. - Observed no hand soap at the handwashing sink at the bar. Discussed with person in charge (PIC) that handwashing cleanser must be available at handwashing sink at all times. Employee restocked handwashing cleanser at time of inspection. Discussed importance of providing hand soap to ensure proper hand washing with the PIC. Repeat violation (2nd consecutive). Priority Foundation-5-205.11, Pf: 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. - Observed pan full of soaking cutlery inside the handwashing sink at the bar. Observed sanitizer bucket inside hand washing sink basin at the self-service line at time of inspection. Employee removed items from both sinks at time of inspection from hand sinks. Hand sinks may only be used for hand washing. Discussed designating one sink a hand sink and one sink a dump sink. Corrected at time of inspection. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented. 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/4619/AMC-Toolbox---Approved-Source. - Observed multiple whole tomatoes with white fuzzy organic matter growth on them. Tomatoes were embargoed at time of inspection. Person in charge (PIC) discarded tomatoes at time of inspection. Food items must be safe, unadulterated, and honestly presented. Correct By: Corrected At Time Of Inspection

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 dishwasher located in the bar that utilizes chlorine as the sanitizer actively being utilized and dishwasher tested at 0 ppm at time of inspection. Person in charge (PIC) ran the machine additional time and no chlorine was observed from the run. Establishment instructed not to use dish washer until it has a measure chlorine concentration of 50-100 ppm. Establishment agreed to not utilize dishwasher and to only utilize the 3-compartment sink in the kitchen until the unit can be fixed. Correct By: Corrected At Time Of Inspection