Holiday Inn and Suites

Inspector's notes

Observed trays of previously cooked chicken wings with an internal temperature of 43*F-44*F using prober thermometer. Also observed trays of cut melon with internal temperature of 42*F-44*F using probe thermometer. Min/max was left in the walk-in cooler and showed 44*F. Person in charge (PIC) moved the trays of food to the other walk in to rapidly cool. PIC opened a work order ticket to have the unit evaluated. 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 relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed three first aid supply containers in a storage area for clean dishes. One first aid box was mounted to the wall over dishes. Two were sitting on a storage container of dishes. There was a fourth box observed on a prep table. Discussed proper storage of first aid supplies and a better location. All first aid supplies must be stored away from food, utensils, and single service items to prevent contamination. All first aid supplies were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed to unapproved rodent snap traps in the storage room. The traps were empty. Discussed with person in charge (PIC) that these were not approved for use and PIC took them off the premises. Only a certified pest control specialist can apply pest control for food establishments. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple floor drains that have pipes below the flood rim. All pipes need to be 1-inch above the rim to reduce risk of contamination. Also need to replace the flexible piping at the ice machine with ridged pipe. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed apples at the buffet line that were unwrapped. Discussed wrapping apples in cling wrap or bagging them to reduce risk of contamination by hands. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a first aid kit on a prep table near and over utensils used for food prep. Discussed with person in charge (PIC) the contamination risk in this area, and PIC moved it to the office at time of inspection. All medicines and first aid supplies must be stored away from food, utensils, and single service items to prevent contamination. All medicines/first aid supplies were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection. 7-102.11 - Priority Foundation: Common Name-Working Containers Addl Notes: Observed a condiment bottle behind the bar with blue liquid in it. Person in charge (PIC) stated it was soap. Discussed with PIC that all cleaners and chemicals need a label to reduce risk of chemical contamination. PIC used a marker to write the name on the bottle at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked potatoes on a cooling rack in the walk-in cooler with internal temperatures between 44*F-57*F using inspector's probe thermometer. Person in charge (PIC) stated that the walk-in door was left open while they were busy. The potatoes were tightly wrapped in cling wrap and were being stored next to the walk-in door. Discussed removing the cling wrap to rapidly cool and moving the potatoes farther from the door to help maintain cooling temperatures. PIC unwrapped the trays and moved the rack farther from the door at time of inspection. PIC will regularly check cooling temperatures. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. All TCS foods cooling were uncovered to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the ice machine drain line extended below the flood rim of the floor drain. Drain lines must maintain a 1" air gap above the floor drain. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the 3 comp sink drain line extended below the flood rim of the floor sink. Drain lines must maintain a 1" air gap above the floor sink. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

observed in the walk-in cooler speed racks. pans of fish store below ground beef and raw meat, discussed the food storage Maricopa guidance document. manager relocated raw ground meat pans to a designated lower shelf, and fish placed in a designated shelf. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed a plastic tub filled with cooked shredded chicken , passed the discard date of 5-11, prepared on 5-5, in the food cooler. discussed the MCESD use by date. manager discarded tcs food. Corrective Action: Corrected at time of inspection.

Inspector's notes

No CFPM onsite at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed open packages of raw bacon stored above boxes and an opened bag of pasteurized eggs. 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 mashed potatoes dated 8/14-8/20 in the prep cooler near the cook line. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. 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). Corrective Action: Corrected at time of inspection.

Core-3-302.11 (A3-8), C: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. 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 sealed boxes of raw bacon stored sealed boxes of pasteurized eggs. No active contamination was observed. Discussed separating raw animal proteins from RTE eat foods to prevent cross contamination. The employee moved the bacon to the lowest shelf at the time of inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. ------ Observed cooked peppers and onions in a fry pan on the flat top grill holding between 116-130*F when measured with a probe thermometer. PIC stated the onions and peppers had just been cooked and would be mixed with the potatoes for immediate service to customers. Observed the pan left uncovered and the unit turned off. Except during preparation, cooking, cooling, or when time is used as a control hot held TCS foods are to be maintained at 135*F or above. Since the peppers and onions had been out of temperature for less than 2 hours, PIC had the peppers reheated to 165*F at the time of inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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/4125/Food-SafetyOperator-Resources. ------ Observed cut melons, milk and yogurt cups in a self-service container with an internal temperature at 48-50*F when measured with a probe thermometer. PIC stated the foods are on time as a control but no time stamp or log was present. Discussed that when time as a control is used, foods must be used or discarded within 4 hours and cannot be cooled down, reheated or otherwise repurposed. PIC stated the foods were made at 6am and a 6-10a stamp was added to the melons, milk and yogurt. Correct By: Corrected At Time Of Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained ------ Observed a small leak from the mechanical dishwasher of the lower left side. Repair/replace prior to the next routine inspection and maintain plumbing in good repair. Correct By: Correct Prior To Next Routine Inspection

Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability ------ Observed cracked and missing tiles at the central floor drain near the 3 comp sink. The flooring and drain in the area appear to be rising to the surface, causing the tiles to crack. Repair drain/floor prior to the next routine inspection and maintain in good repair. Correct By: Correct Prior To Next Routine Inspection