Phoenix Marriott Tempe at the Buttes

Inspector's notes

Observed a container of ready-to-eat sausage gravy stored on a speedrack underneath multiple sheet pans of raw bacon. 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 moved the gravy to correct during the inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed containers of dairy milk, packages of cream cheese, and bags of shredded cheese with internal temperatures of 46-48 degrees Fahrenheit in the bakery walk-in cooler, which was not holding cold during the inspection. Per person in charge (PIC), these items were delivered less than 4 hours prior to inspection. PIC moved items to alternate walk-in cooler to correct. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed out-of-temperature TCS foods in the walk-in cooler for the bakery area, which was measured with an ambient air temperature of 55F. Cold-holding equipment must be able to continuously maintain a temperature of 41F or colder. Corrective Action: Correct prior to re-inspection. Re-inspection is tentatively scheduled for 9/22/26.

Inspector's notes

Observed portions of fish thawing in manufacturer's sealed reduced oxygen packaging (ROP) in a reach-in refrigerator. All ROP fish labeled "Keep Frozen" must be removed completely from packaging prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from packaging at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a box of whole tomatoes with green and blue organic matter growth throughout the box. Discussed frequency of inventory checks with PIC. All food must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection. **2nd Consecutive Violation** Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chicken tortilla soup (48-50'F), and tomato bisque (47-49'F) being stored in deep pots in the walk-in cooler. Per PIC, they were placed in the walk-in the previous night, more than 6 hours prior to 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. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 3 boxes of strawberries with white fuzzy organic growth throughout. PIC stated that they had just received a new shipment of berries and were in the process of cycling out the old batch. Discussed frequency of inventory checks with PIC. All food must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed lemon slicer and tomato slicer being stored/dried in designated storage areas meant for clean equipment, with dried food debris on the food-contact surfaces at time of inspection. Discussed cleaning frequency of food-contact surfaces with PIC. All food-contact surfaces must be cleaned to sight and touch. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed slow draining hand sink directly across from large conveyor-style high-temp dishwasher resulting from food particle collection within the sink basin. Discussed proper use of designated hand sinks with PIC, explaining that dumping food is prohibited in hand sinks. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a commercial box of bell peppers with an accumulation of organic growth throughout. Discussed frequency of inventory checks with PIC. All food must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sanitizer bucket containing a solution of quat sanitizer at 500PPM. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. Sanitizer was diluted by PIC to approved levels(150-400PPM) at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed table-mounted can opener stored clean with visible food debris on the food contact surfaces. Per PIC, the can opener was last used the day prior to inspection. 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 cooked apple/cranberry pastry stuffing with a discard date of 7/3/2024. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-4-703.11, P: Hot Water and Chemical-Methods; Sanitizing Food-Contact Surfaces. 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 mechanical warewashing equipment utilizing temperature as sanitization measuring at 153.8'F. Facility engineer was made aware of the issue and began repairs at time of inspection. Utilizing hot water as sanitizer requires the water to measure at least 160'F. Establishment will utilize manual warewashing at the three compartment sink until mechanical dishwasher can be repaired. Correct By: Corrected At 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 hand sink in the dish pit. 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 Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence ------ Observed an accumulation of 10+ live drain flies centralized at the small prep area adjacent to the cook line and around the garbage disposal. Discussed proper drain maintenance to eliminate pest harborage conditions. PIC stated they are using enzyme to remove food waste. Advised PIC to deep clean the sticky areas underneath the shelving and in the garbage disposal filter to eliminate food sources. Must obtain licensed pest control prior to re-inspection on 10/26/2023 to eliminate drain fly issue. Correct By: Correct Prior To Reinspection