Phoenix Marriott Tempe at the Buttes

Inspector's notes

Observed significant dark discoloration and deep grooves on a cutting board in the low-temp dishwasher in the "On the Rocks" lobby bar, having just been washed, rinsed, and sanitized by the machine. Cutting surfaces must be maintained in good repair to be smooth and easy to clean. Person in charge (PIC) voluntarily discarded the cutting board. Corrective Action: Corrected at time of inspection. *SECOND CONSECUTIVE VIOLATION*

Inspector's notes

Observed damage to ceiling panels throughout prep area, creating visible gaps that could constitute a hazard for pest harborage. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. *SECOND CONSECUTIVE VIOLATION*

Inspector's notes

Hand washing sink closest to walk-in refrigerator has no running hot or cold water. All hand washing sinks must be maintained in good operating condition with hand soap, paper towels, and cold and hot water of 100-110 degrees Fahrenheit. Corrective Action: Correct prior to re-inspection. Re-inspection is tentatively scheduled for 6/16/2026.

Inspector's notes

Observed numerous time-and-temperature control for safety (TCS) foods, including roasted carrots, hummus, guacamole with tomatoes, and cheese with an internal temperature of 44-50 degrees Fahrenheit. All item were located in a prep-style refrigerator that was not holding cold. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Per person in charge (PIC), all items were placed into unit less than 2 hours prior to inspection. All out-of-temperature items were relocated to walk-in to cool rapidly - inspector verified temperatures. PIC developed Time as a Public Health Control system for short-term usage until repairs are complete. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a 1/2 long size pan of cooked chicken wings with no date marking. 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). Per employee, wings were cooked and cooled on 6/1, 3 days prior to the inspection. Employee properly date-marked wings to correct during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Ambient temperature of a prep-style refrigerator to the left hand side of the grill station was measured at 49F with out-of-temperature TCS foods inside. 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 prior to re-inspection. Re-inspection is tentatively scheduled for 6/16/26.

Inspector's notes

Observed packages of ahi tuna fully thawed in sealed manufacturer's reduced oxygen packaging (ROP) in the walk-in refrigerator. Fish that is packed in ROP and labeled "keep frozen" must be removed from the packaging fully prior to thawing under refrigeration. Else, it may be thawed under cold running water and immediately removed from the packaging therafter. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

All cutting boards at cook line were heavily scored with dark discoloration. Cutting boards must be maintained in good condition to be smooth and easy to clean. Please resurface or replace. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed rough, bulbous sections of foam sealant at junction between floor and wall in far corner of cook line. Foam sealant was observed with significant visible grease buildup. Please ensure floors, walls, ceiling, and the gap between any two of these facets are maintained to be smooth and easy to clean. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a cook plating a caprese salad (mozzarella, tomatoes, basil) with bare hands at the make line. Ready-to-eat foods must only be handled with gloved hands or a utensil such as tongs or deli paper. PIC voluntarily discarded salad during inspection and instructed cook to wash their hands and put on new gloves. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 2-door reach-in cooler across from the service window in the food prep area with a leak coming from the condenser unit, a large metal pan was being used to catch effluent on the top shelf. No food was being stored beneath the leak at time of inspection. PIC contacted maintenance to begin repairs during visit. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a heavy accumulation of grease deposits, food debris and general grime located on the handles and the exteriors of the refrigerators, ovens, and prep tables at time of inspection. Discussed cleaning frequency with PIC. 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

Observed raw marinated shrimp (51'F), cooked beef(49'F), cubed raw ahi tuna(47'F), shredded cabbage(46'F) and pico de gallo (48'F) being stored in the prep table adjacent to the cooking range at time of inspection. Per PIC, these items were prepped 1.5 hours prior to inspection and placed in the prep table for lunch service. 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. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed prep table adjacent to main cooking range operating at 54.6'F via min/max thermometer at time of inspection. Also observed walk-in cooler used to store restock items for the prep table operating at 45.6'F at time of inspection. Discussed routine maintenance with PIC. Engineer on-site began repairs at time of inspection. PIC relocated all TCS food products from these units into separate 2-door reach in cooler to facilitate proper cold-holding requirements. 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. A reinspection will occur on or prior to 8/19/2025 to verify the correction. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed a heavy accumulation of grease deposits, food debris and general grime located on the handles and the exteriors of the refrigerators, ovens, and prep tables at time of inspection. Discussed cleaning frequency with PIC. 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

Observed 3 chemical spray bottle containing a blue liquid without any identifying labels on the spray bottle. Per PIC, the chemical spray bottle contains glass cleaner. PIC labeled the bottle at the time of inspection with the common name of the chemical. Discussed the importance of properly labeling all working containers containing chemicals with the common name of the chemical. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed metal pan stored in a prep table in the food prep area behind the main service window containing ROP salmon still in its packaging while in the thawing process. Also observed two sealed packages of ROP yellowfin tuna stored in a 2-door standing refrigerator next to the server station while in the thawing process. Discussed proper thawing procedures with PIC. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an accumulation of grease deposits, food debris, and general grime on the surfaces of: deep fryers, cooking range, fume hoods, prep tables and refrigerators throughout establishment. Discussed cleaning frequency with PIC. 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

Observed soda gun at the bar with an accumulation of organic matter on the nozzle. Discussed cleaning frequency with PIC. Soda nozzles must be cleaned at a frequency that precludes the accumulation of food debris, grease, and organic matter. All food-contact surfaces must be cleaned to sight and touch. Food-contact surfaces were properly sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed colander placed within designated hand sink at the downstairs bar. 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 the following TCS food items at 46-51'F within the prep table opposite of the cook line: cut lettuce, sliced tomatoes, pico de gallo, guacamole with tomatoes, sliced RTE steak. Per PIC, the items were restocked 1 hour prior to inspection. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F 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 prep table on the cook line with an ambient internal temperature of 55-57'F.

Inspector's notes

Observed 0PPM quat in sanitizer bucket at the cook line. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Repeat Violation 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 food debris within two designated hand wash sink by cook line resulting in slow drainage. Food debris was removed from both sinks at the time of inspection. Hand wash sinks may only be used for hand washing. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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 the bar hand sink blocked with a strainer so the sink could not be used. Discussed that all hand sinks must always be available and used for no other purpose than handwashing. The manager removed the obstructing strainer at the time of 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. ------ No paper towels observed at the only hand sink in the bar area. Discussed the importance of having all hand sinks supplied with hot water, soap and paper towels to support proper handwashing. The manager had the sink supplied with paper towels at the time of inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination. ------ Observed burger patties stored behind ready to eat chicken tinga in the top of the prep cooler on the cook line. Had manager move raw items to the bottom shelves. When storing raw food items, please ensure that they are stored according to their cooking temperature, with raw products always stored below (or in front of) ready-to-eat foods. Proper food storage of raw products prevents cross contamination that can lead to foodborne illness. 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. ------ At the bar glassware dishwasher, observed glasses being washed, rinsed and sanitized in a solution containing 0ppm chlorine sanitizer when measured with a chemical test strip. Observed the chemical supply bucket empty. Discussed that chlorine sanitizer concentration should be maintained between 50-100ppm and verified with a chemical test strip. PIC stated a work order would be placed on the machine and all dishes would be moved to the main kitchen dishwasher for cleaning until repairs are completed. Correct By: Corrected At Time Of Inspection

Core-3-501.13, C: Thawing---Observed thawed raw salmon still in ROP (reduced oxygen packaging) bag with a small slit cut in the plastic. Advised PIC that fish must be fully removed from ROP prior to thawing or immediately upon completion of thawing to help reduce the risk of pathogen growth. Discussed that ROP fish must be fully removed from ROP bags and that a small cut is not sufficient to allow oxygen inside the container. PIC had the fish removed from the ROP bags the time of inspection. Correct By: Corrected At Time Of Inspection