Phoenix Airport Marriott

Inspector's notes

Observed grease accumulation on kitchen equipment and food debris on equipment and floor located along the middle of the cook line. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed swordfish with sear marks and pink in the middle cold held in fridge along prep line. Chef stated that sword fish is seared to get the grill lines the day prior to service cooled, then fully cooked to 145*F when ordered. Initial cooking temperature was unknown. Non-continuous cooking of raw animal proteins requires prior approval of written procedures by department. Corrective Action: Correct prior to re-inspection. 10 day re-inspection required.

Inspector's notes

Observed grease accumulation on kitchen equipment and food debris on equipment and floor located along the middle of the cook line. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed in the main kitchen unit 5 to hold many TCS items to have an ambient temp above 41*F. Person in charge stated that items were put in the unit after preparation a day or more ago. Observed heavy cream to have an internal temp of 46*F, cut lettuce 52*F, cooked pasta 48*F, whipped cream made in house 51*F, raw shrimp 44*F, raw beef steak 44.6*F, spinach dip made in house 44*F, roasted bell peppers from can 43.6*F, mashed potatoes 44.5*F, refried beans 43.7*F, and sandwiches with lettuce and deli meat 43.3*F. All TCS foods improperly cold held were discarded by PIC at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed salmon thawed in ROP packaging with a slit made in the package. 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: Correct prior to next routine inspection.

Inspector's notes

Observed unit 5 refrigerator in main kitchen to have an ambient temp of 44*F. Coils had dust accumulation. Discussed with person in charge about maintaining temperature logs and ensuring fridge unit has good air circulation. Unit 8 refrigerator was observed to have an ambient temp of 41*F, recommended to PIC getting maintenance. All equipment must be maintained in good repair at all times and have an internal temp of 41*F or below. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed missing tile on cove in hallway to dry storage as well as near small ice machine. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cut lettuce, hard boiled eggs, feta cheese in cold holding prep table with internal temperatures of 45*F to 47*F. Person in charge stated items have been in unit overnight. Items were voluntarily discarded.

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 cooked pork sausages in walk-in cooler inside metal container with plastic wrap measuring with an internal temperature of 47*F. Container was dated was 2/8. Discussed with person in charge (PIC) that cooling process starts at 135*F and foods must reach 70*F within 2 hours, then 41*F within the next 4 hours. Recommended to PIC that foods should cool while uncovered, then can be covered once temperature reaches 41*F. PIC voluntarily discarded sausages. Correct By: 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 no soap at the handwashing sink near the dish area at the time of the inspection. Person in charge (PIC) placed soap at the sink at the time of the inspection. Ensure all handwashing sinks are supplied with soap at all times. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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/4574/AMC-Toolbox---Food-Contact-Surfaces.... Observed slicer that per PIC had not been used today and had an accumulation of food debris near the back of the blade at the time of the inspection. Ensure all food contact surfaces are cleaned to sight and touch when stored as clean. PIC remove pieces of the slicer to be re-cleaned at the time of the inspection. 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 a container of cooked chicken breast in a deep aluminum pan on the top of the prep cooler above all items stored within the unit at 46'F. PIC stated that cooked chicken had been in the unit since the day prior. Chicken was embargoed/discarded at the time of the inspection. Educated person in charge that placing Time/temperature control for safety food (TCS) items above the area where the cold air circulation of the cooler is should be prohibited as those items will not be able to maintain temperature accordingly without some other form of coolant (such as sitting on ice). Correct By: Corrected At Time Of Inspection

Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. 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 menu for the establishment that has the proper reminder but no disclosure for their Ahi Tuna (also missing on the bar area menu), Seared tuna and Yukon Angus burger menu items. Provide a reminder on the menus for those items prior to re-inspection (Friday, September 8th). Correct By: Correct Prior To Reinspection

Priority Foundation-7-102.11, Pf: Common Name-Working Containers.... Observed generic spray bottle in the chemical storage without the common name of the chemical. Educated PIC that all spray bottles should be labeled with the common chemical name. PIC would get with staff to verify chemical and have it labeled at the time of the inspection. Educate employees on this practice. Correct By: Corrected At Time Of Inspection

Core-3-501.13, C: Thawing.... Observed ROP chopped Ahi tuna fish and Ahi tuna fish filets in upright cooler still in the ROP packaging when the label on packaging states to remove from ROP packaging upon thawing. PIC cut packaging at the time of the inspection. Educate employees on this practice. Correct By: Corrected At Time Of Inspection