Hotel Adeline

Inspector's notes

Observed chef scratch their face with their fingers. Then without first washing their hands observed the chef put on gloves to handle a clean to go container and place a burger patty on the grill.

Inspector's notes

On a speed rack in the walk in refrigerator observed a tray of packaged raw salmon and raw tuna stored directly above cooked chicken.

Inspector's notes

In the walk in refrigerator observed thawed reduced oxygen packaged (ROP) tuna and salmon thawing. According to the packaging instructions the salmon and tuna must be removed from packaging prior to thawing. 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 container of cooked garlic in large reach in refrigerator on the line with a 1/17 date mark.

Inspector's notes

No probe thermometer observed onsite in the kitchen. Person in charge believed probe thermometers were in locked chef office which was inaccessible at time of inspection. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. PIC went to retail store and purchased probe thermometer at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in-use knives stored in sanitizer bucket with sanitizer. Chef removed at time of inspection to get washed. Discussed with the person in charge that in-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed menu with asterisks next chicken products, cheese products, bacon sandwich, and salmon dinner. Chef stated that these products are cooked all the way through and not undercooked. Discussed with chef that these items do not require an asterisk and it should be removed. If asterisk is not removed from salmon it would require a parasite destruction sheet. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed portions of raw tuna and portions of raw salmon thawing on the cook line still in their original packaging. Chef had staff member remove from packaging at time of inspection. Discussed with Chef that all fish should be removed from its original packaging when thawing. Corrective Action: Corrected at time of inspection. 2nd Consecutive Violation

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection. 2nd Consecutive violation

Core-3-501.13, C: Thawing Observed portions of tuna and salmon thawing in the walk-in cooler still in its original packaging. Person in charge stated that he would have Chef remove product from its packaging to continue with the thawing process. Discussed with the person in charge that when thawing fish it should be removed from its original packaging immediately upon removal from the freezer. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented. 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/4619/AMC-Toolbox---Approved-Source. Observed 1/2 of a case of grapes in walk-in cooler with a portion of the product containing organic matter build up. Chef voluntarily discarded product at time of inspection. Discussed with Chef that all food should maintained safe and unadulterated. 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 hash brown casserole, guacamole (containing tomatoes), and pico de gallo cooling in the walk-in. Hash brown were covered with plastic wrap and measured 80*F with inspector probe thermometer, guacamole was covered with a plastic lid and measured 48*F, pico de gallo was covered with a plastic lid and measured 47*F. Chef stated that the products were place in the walk-in approximately 30 minutes prior. Chef instructed staff to remove covers to continue the cooling process. Discussed with Chef that when cooling time temperature controlled foods they should be uncovered and cooled from 135*F to 70*F in the first 2 hours then cooled to 41*F in the following 4 hours. Correct By: Corrected At Time Of Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment Observed several gaskets on the cook and bar freezer that were damaged. Chef stated that new gaskets had been ordered. Discussed with Chef that equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Correct By: Correct Prior To Next Routine Inspection