Phoenix Marriott Tempe at the Buttes

Inspector's notes

Observed a container of strawberries with significant buildup of black-green organic matter on the berries. All food must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection - see embargo form. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed significant grease buildup on wall behind and above fryers and other cook line equipment. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed significant dried-on food residue on food contact surface piece of table-mounted can opener. Food contact surfaces of equipment must be washed, rinsed, and sanitized after 4 hours of use or as often as necessary to be kept clean to sight and touch. PIC moved can opener piece to warewashing area to be cleaned. Corrective Action: Corrected at time of inspection.

Inspector's notes

Quaternary ammonium (quat) sanitizer solution in a bucket with a wiping cloth at the poolside bar during active food and beverage handling was measured with a concentration of 500ppm. Quat sanitizer solutions must be maintained at 200-400ppm. Person in charge (PIC) remade sanitizer solution in central kitchen to correct. Corrective Action: Corrected at time of inspection.

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 no hand soap able to be dispensed at the designated hand sink in the food prep area. Per PIC, the battery had died in the automatic soap dispenser, a new battery was provided at time of inspection. 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 provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed table-mounted can opener stored as clean with dried food debris on the food-contact surface at time of inspection. 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. **2nd Consecutive Violation** Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed littleneck clams being stored in the walk-in cooler with no shellstock tags to identify the batch in the container. Also observed multiple tags without final sale dates on the tags. Also observed tags being stored in a to-go bag out of chronological order at time of inspection. Discussed the importance of maintaining each individual tag with the corresponding box of shellstock for proper identification. Also discussed the importance of maintaining all tags in chronological order for tracking purposes. PIC stated they will begin staff training on new procedures for maintaining tags in one central location, dated with the final sale date of said shellstock, and placed in chronological order and maintained on-site for the past 90 days. Shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. Shellstock without shellstock tags was discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed table-mounted canopener with visible dried food debris and metal burr on the food-contact surfaces. Discussed cleaning frequency with PIC. PIC stated that the table-mounted can opener should be cleaned every night after service. 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 a heavy accumulation of grease deposits on the exterior of the ovens, cooking range, and fume vents at time of inspection. Per PIC, they have a deep clean scheduled to address the issue. 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 a Y-valve with shut-offs attached at the mop sink, downstream from the AVB at time of inspection. AVB cap had burst and was leaking while pressurized. Discussed backflow prevention device requirements with PIC. PIC stated that a work order had already been issued to replace the AVB. Shut-offs, including chemical dispensers and sprayer nozzles, are not approved for continuous installation downstream from atmospheric vacuum breakers. All plumbing must be maintained in good repair at all times. PIC removed shut-off downstream from atmospheric vacuum breaker at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw beef stored directly atop cooked chicken wings in the bottom portion of the left-side cold-holding unit. Discussed proper food storage with PIC. 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 properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw marinated chicken stored directly above raw steak on the bottom shelf of a speed rack within the walk-in cooler. 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 properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 2 cambros of cooked red salsa (guajillo) with a discard date of 6/29/2024 being stored in the walk-in cooler. Discussed frequency of inventory checks with PIC. 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.

Inspector's notes

Observed two chemical spray bottle containing a yellow liquid without any identifying labels on the spray bottle. Per PIC, the chemical spray bottle contains sanitizer. 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.

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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 heavy accumulation of food debris on several knives stored clean above cutting surfaces and food prep area. PIC relocated all utensils to 3-compartment sink to be washed, rinsed, and sanitized at the time of inspection. PIC cleaned cutting surfaces at the time of inspection. Utensils, equipment, and food contact surfaces must be maintained clean to sight and touch. Correct By: Corrected At Time Of Inspection

Core-3-501.13, C: Thawing---Observed thawed raw fish still in ROP (reduced oxygen packaging) bag. 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

Core-3-304.12, C: In-Use Utensils, Between-Use Storage ------ Observed various in use utensils in 3 separate containers on the line stored in room temperature water measuring 70-73*F with a probe thermometer. The PIC stated the water is changed every few hours. Discussed leaving utensils dry and cleaning every four hours or storing utensils in water maintained at 135*F or above. Discussed dissolved foods in room temp water may provide optimal conditions for bacterial growth. The PIC removed the utensils to be washed, rinsed and sanitized before storing dry. Correct By: Corrected At Time Of Inspection