Embassy Suites Hilton Phoenix-Scottsdale

Inspector's notes

Observed large pan of cooked and bagged wings in drawer of prep top cooler without date marks. Employee said they had been cooked 3 days prior and date marked them at time. Please ensure all TCS food items are date marked to be discarded 6 days after the date that they have been prepared or removed from packaging. Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-3-501.18 - Priority: Ready-To-Eat Time/Temperature Control for Safety Food, Disposition. 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. Addl Notes: Observed portioned lasagna in reach-in cooler at end of prep line date marked 6/20, item was discarded at time. Please ensure all time/temperature controlled for safety (TCS) food items are date marked and discarded within 6 days of the date that they were prepared or removed from packaging. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple vacuum packaged raw salmon filets (thawed) in drawer cooler below cooktop. Please ensure seafood is removed from vacuum packaging prior to thawing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed diced ham, tomatoes, green chilis, and sausage patties in tightly covered containers on speed rack in walk-in cooler which measured 55-67 degrees F. Items had been prepped over an hour prior and were uncovered at time. Please ensure food items are cooled in shallow, uncovered containers until they reach 41 degrees F to ensure all cooling time benchmarks are achieved. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed salmon and ahi tuna in packaging which states to remove the fish from the package 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 0 ppm Quat sanitizer from the 3-compartment sink sanitizer, actively being used in a sanitizer bucket at the time of inspection. The sanitizer container was full and the bucket was refilled and tested twice and still did not test. The PIC will have the employees make their sanitizer buckets by hand, until a professional technician services the dispenser. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked quinoa from 10/30, cooked chicken from 11/3, and pico de gallo from 11/3 in the middle and right-side cold holding units at the cook line. 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 no certified food manager onsite at 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 no certified food manager onsite at 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 lentil soup and cheese in hot holding on the cook line ranging in temperature from 110-125*F. Per PIC the food had been placed on the line two hours prior, and will be retraining their staff on proper reheating procedures. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two live roaches underneath the dish machine in the back of house, and one small live roach crawling on the bar, in the front bar area. The PIC was able to provide their pest control invoice from 7/2, showing a service for roaches was done. The establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. Please email the pest control invoice to the inspector by Friday, July 19th. Corrective Action: Correct prior to re-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 kale, cheddar, swiss, Monterey cheddar blend, cooked mushrooms, cooked pasta, cooked brown rice, spinach, cooked quinoa, and liquid egg ranging in temperatures from 45*F to 56*F, located in the open top reach in cooler at the cook line. Ambient air temperature taken of the unit was 45*F with a min/max thermometer. PIC stated the food had been in the unit since 11am and voluntarily discarded the food. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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 an ambient air temperature of 45*F in the open top reach in cooler at the cook line utilizing a min/max thermometer, and ice building up on the condenser. Cold holding units holding time/temperature control for safety foods should be colder than 41*F to ensure the food is at least 41*F. PIC will utilize the walk-in cooler until the unit has been serviced by a technician. 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. No paper towels in dispenser at employee hand wash sink in bar area. Employee retrieved paper towels. Discussed importance of maintaining paper towels at all hand wash sinks to encourage hand washing and prevent foodborne illness. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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. Large tub of corn chowder made in house and large tub of cooked, portioned and wrapped chicken wings in walk in cooler without benefit of date marking, both items made on 12/11 per employee. Employee date marked items. Discussed importance of date marking all TCS foods after 24 hours to ensure appropriate disposal at 7 days and prevent foodborne illness. Correct By: Corrected At Time Of Inspection