Ocean 44 Scottsdale

Inspector's notes

Observed cooked tomatoes, cooked garlic aioli, and lemon butter held at room temperature on the counter near the raw bar. After discussion with the person in charge it was determined all TCS foods are held using 4 hour time as a public health control instead of temperature control. No time stamp observed at time of inspection. Time as a Public Health Control requires written time-stamping for items actively held under Time as a Public Health Control. After discussion with the PIC it was determined all TCS foods were removed from temperature control at 4PM.

Inspector's notes

Observed two plastic trays of cooked meatballs/53-54°F stacked and tightly covered.

Inspector's notes

Observed ice scoop stored in large ice machine in the kitchen with the handle of the ice scoop touching the ice. Observed a chef knife and spatula stored in the gap between a wall and counter.

Inspector's notes

Observed cracked floor tiles near the high temperature dish machines where water is accumulating.

Inspector's notes

Observed leak under hand wash sink next to the ice machines. Discussed with Chef that all equipment should be maintained in good condition. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed leak under prep sink in bakery section of the cook line. Discussed with Chef that all equipment should be maintained in good condition. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed multiple shell stock tags in the back log missing the dates of when the last animal was sold. Observed bins of live mussels and clams in the walk-in cooler with no tags present with the animals. Chef directed staff to place the tags with each species. Chef coached staff about ensuring the dates are recorded on the tags when the last animal is sold. Discussed with Chef that live shell stock is required to have tags present with them until the last animal is sold. When the last animal is sold the date is to be recorded on the tag and filed. The establishment must keep a back log of at least 90 days. Corrective Action: Corrected at time of inspection.

Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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 meat cutting room with no hand soap available. Chef had staff refill at time of inspection. Discussed with Chef that all hand wash sinks should have hand soap available at all times. Correct By: Corrected At Time Of Inspection

Repeat Violation 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 pans of raw scallops and shrimp stored under raw beef in the meat room walk-in cooler. Chef removed and stored in proper location at time of inspection. Discussed with Chef that raw fish should be stored above raw beef to prevent contamination. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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 3 covered trays of cooked hash brown pizzas in walk-in cooler. 1 tray was dated 11/18/2023 and 2 trays were dated 11/19/2023. Date of inspection was 11/20/2023. Product measured 46*F with inspector probe thermometer. Chef voluntarily discarded at time of inspection. Discussed with Chef that when cooling time temperature controlled foods, the product should be cooled from 135*F to 70*F in the first 2 hours then to 41*F or below in the following 4 hours. 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 portioned raw yellowtail hamachi stored in reach in cooler on the cook line over ready to eat garnishes. Chef had staff remove and store properly at time of inspection. Discussed with Chef that ready to eat foods should be stored above all raw proteins to prevent contamination. Correct By: Corrected At Time Of Inspection

Core-3-501.13, C: Thawing Observed raw tuna portions in original packaging stored in walk-in cooler for thawing. Chef instructed staff to remove from packaging at time of inspection. Discussed with Chef that when thawing fish it should be removed from its original packaging. :