Hilton Phoenix Airport

Inspector's notes

Observed the high-temperature dish machine in active use at time of inspection. The maximum temperature the unit reached was 158.3*F measured using min/max. Upon rerunning the machine, the temperature decreased to 150*F. Discussed with PIC that the food contact surfaces need to be properly sanitized at the three-compartment sink. PIC stated that they will call the technician out and use the three-compartment sink until the mechanical dish machine is capable of properly sanitizing the food contact surfaces. PIC moved already washed food contact surfaces to the three-compartment at time of inspection. When food-contact surfaces are being sanitized with hot water in a dish machine, the surface temperature must reach at least 160°F as measured by an irreversible registering temperature measuring device to destroy pathogens that may remain on such surfaces after cleaning. 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 non-continuously cooked chicken cooling in the walk-in refrigerator. PIC was unable to provide a non-continuous cooking procedure or temperature logs at time of inspection. Discussed with PIC that non-continuous cooking requires prior approval from the department, including a written procedure and temperature logs. Provided procedure form, temperature log, and non-continuous cooking guidelines to PIC via email. Fill out a procedure form for all items non-continuously cooked and the required temperature logs prior to reinspection on 8/10/2026. Non-continuous cooking of raw animal proteins requires prior approval of written procedures by department. Corrective Action: Correct prior to re-inspection on 8/10/2026.

Inspector's notes

Observed thawed raw salmon inside ROP that is labeled 'remove from packing prior to thawing' stored in the top of the prep table. PIC stated that the night staff is supposed to remove the salmon from the package before thawing. PIC instructed staff to remove the salmon from the packaging at time of inspection. 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

In main kitchen observed an industrial can opener with food debris on the cutting surface. Also observed a slicer being stored as clean with food debris in the cutting surfaces. Corrective Action: Corrected at time of inspection.

Inspector's notes

SECOND OCCURRENCE - In reach-in refrigerator on service line observed a container of salsa dated 10/17. PIC discarded item as it was past 7 day discard date. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw salmon being thawed in walk-in refrigerator. Salmon was still in sealed packaging that stated 'remove from packaging prior to thawing.' Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked sausage being hot held having an internal temperature of 89-125*F. The container of sausage was not deep enough for the hot water to make contact with it and employee states it had been hot holding for less than 2 hours. Sausage is only used for breakfast service which only lasts 4 hours total, sausage was placed on Time as a Public Health Control and will be disposed of at the 4 hour mark. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the standing cold holding unit located near the entrance of the kitchen, observed cream cheese, cows milk and butter having internal temperatures of 49-53*F. Person in charge states these food items had been in the unit since the night before. 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. Also discussed using the rails for the prep tables cold holding units instead of pans to hold items in prep coolers (avoid the jacket effect). Corrective Action: Corrected at time of inspection.

Inspector's notes

Throughout the kitchen observed the following TCS foods being dated: cooked chicken wings (7/1), cooked quinoa (6/26), salsa (6/26), cooked pork (6/30), cooked chicken (6/30), cooked taco meat [(beef)(6/30)], sauerkraut (6/30), steak butter (6/30). 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). 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 the handwashing sink located where the chemicals are stored leaking from the bottom of the sink when water is draining. Person in charge states they will fix it as soon as possible. Discussed the importance of having all plumbing in good repair. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed partially cooked chicken in reach-in unit located by cookline at time of inspection, confirmed to be partially cooked and cooled before cooked to full by Chef. Non-continuous cooking of raw animal proteins requires prior approval of written procedures by department. PIC agreed to stop non-continuous cooking processes at establishments and will continue to do so unless approved. 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 come from kitchen to omelet bar and being cooking omelets, scooping omelet ingredients with gloves, without washing hands or changing gloves. ---- Observed employee go from rinsing dirty dishes to putting away clean dishes without washing hands. Discussed with person in charge (PIC) the importance of washing hands between changing tasks throughout kitchen. PIC directed employee to wash hands at time of observation. PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure. 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 wet hands, apply soap and wash off soap prior to lathering. Discussed the importance of lathering soap for at least 10 seconds prior to washing of soap to ensure properly washed hands. PIC Directed employee to rewash hands. 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. Observed hand wash sink in three compartment dish area without hand drying provisions. ------ Observed hand wash sink in banquet hall server prep station without paper towels. Discussed that all hand sinks should be fully stalked to ensure proper handwashing can occur throughout the establishment. Person in charge directed employee to fill paper towel dispensers at time of inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.14, P: Cooling. 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/4617/AMC-Toolbox---Cooling. Observed cooling chicken wings in standing cooler on prep line temping at 48*F with a probe thermometer. Person in charge stated they had been prepped the day prior approximately 12 hours prior to inspection. Person in charge voluntarily discarded chicken wings. ------ Observed cooling shredded beef, cheese sauce, lemon cream sauce, creamed corn temping around 44*F-47*F using a probe thermometer. Person in charge stated they had been prepped the day prior approximately 12 hours prior to inspection. Person in charge voluntarily discarded shredded beef, cheese sauce, lemon cream sauce, creamed corn. Discussed that when cooling it is best practice to lay food out in smaller amounts and uncovered to allow for adequate air flow, discussed that when cooling food it should reach 70*F within 2 hours, and below 41*F within the next 4 hours. Embargoed chicken wings, shredded beef, cheese sauce, lemon cream sauce, creamed corn. Correct By: Corrected At Time Of Inspection

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. Observed butter on prep counter at end of prep line being held at room temperature. Discussed that butter is a Time/Temperature controlled for safety (TCS) food and should be kept refrigerated. Person in charge voluntarily discarded butter. ---- Observed house made red salsa ( containing tomato) in standing cooler in server prep area of the kitchen temping 43*F - 44*F at time of inspection. Person in charge was unsure of when the salsa had become out of temperature. Unit was confirmed to be holding at 41*F with a max min thermometer at time of inspection. PIC voluntarily discarded red salsa at time of inspection. Embargoed butter and red salsa. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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/4617/AMC-Toolbox---Cooling. Observed large pan of chicken wings densely packed in standing cooler cooling at 48*F after 12 hours of cooling. Discussed cooling in smaller batches, on sheet pans with one layer and higher up in the cooler to help airflow and cool the product faster. ----- Observed several items cooling in walk in densely packed together, discussed utilizing sheet pans for cooling food and avoiding placing multiple large containers near each other while cooling to encourage proper cooling. Person in charge discussed cooling methods with staff at time of inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-306.11, P: Food Display-Preventing Contamination by Consumers. 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 apples on self serve buffet bar with out a sneeze guard or protective packaging. Discussed that apples on a grab and go bar are considered ready to eat and should have a sneeze guard or protective wrapping to avoid contamination by customers. Person in charge removed apples and washed them prior to placing them out for customers under a neighboring sneeze guard. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-5-205.15 (A), P: System Maintained in Good Repair; According to Law. Observed steam cabinet letting off excess water into floor drain resulting in excess water standing in floor drain. Person in charge had maintenance redirect water to secondary floor drain to avoid standing water build up. ** Corrected at time of inspection** Observed three compartment sink with excess water leakage from faucet junction. Person in charge discussed with maintenance staff and put in service request. ---- Observed water line connecting waste water pipe to fresh water line under hand wash sink on side of cook line. Person in charge placed a work order for the sink. Discussed importance of ensuring all plumbing through out establishment is maintained and in good working order. Re-inspection will occur within 3 days. Correct By: Correct Prior To Reinspection

Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability. Observed wall junction in three compartment dish area with degrading corners, with open drywall. ---- Observed floor sealing being warn away in front of door way into banquet server area. Discussed that all wall junctions, floors and ceiling should be sealed easily cleanable. Person in charge placed maintained request at time of inspection. Correct By: Correct Prior To Next Routine Inspection