Westworld of Scottsdale

Inspector's notes

In walk in cooler and prep table cooler, sliced deli meats without proper date marks. Per manager, deli meats were sliced >24 hours. Instructed manager to provide date marks to sliced deli meats. 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

***Second Consecutive Violation*** Throughout establishment, cold table cutting boards and single cutting boards deeply scored. Resurface or replace. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Throughout establishment, cold table cutting boards and single cutting boards deeply scored. Resurface or replace. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At time of inspection, back door open to main kitchen with open food. Fly fan was turned on at time of inspection. Maintain fly fan turned on to prevent entry of pests. 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. ...........Observed employee touch clothing then don gloves to handle ready to eat foods without a proper handwash after contamination. Instructed employee to remove gloves, wash hands, and don new gloves to continue with task. Discussed the importance of proper handwashing with employees. 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. :

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 counter cold holding unit, chubs of turkey and prime rib with internal temperatures of 45-F-48*F. At front counter, a swiss/parmesan cheese wheel with an internal temperature of 55*F. Per employee, chubs of meats and cheese were removed from cold holding <2 hours. Deli meats and cheese wheel were moved to walk in cooler to rapidly cool back down to the proper cold holding temperature. 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

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. ........At front service station, in glass front reach in refrigerator, TCS foods (packaged sandwiches, packaged snack packs with cheeses) with internal temperatures of 44*F-46*F. Per employee, TCS foods were placed in refrigerator within normal time parameters. Packaged sandwiches and packaged snack packs were moved to walk in cooler and ice baths to rapidly cool back down to the proper cold holding temperature. Ambient temperature of glass front refrigerator was 44.2*F, taken with inspector min/max irreversible thermometer. Discontinue use of glass front refrigerator for holding of TCS foods until able to maintain cold holding temperature at all times of day. 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

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage .......At rice cooker, in use utensils stored in 80*F water. Container of water was discarded. Discussed proper storage of in use utensils in either water >135*F or on clean surface. Correct By: Corrected At Time Of Inspection