Crowne Plaza Phoenix Airport

Inspector's notes

Observed two cucumbers with white organic matter on the outside and a box of bell peppers with green and white organic matter on bell peppers throughout the box. PIC discarded all adulterated produce at time of inspection. Suggested to PIC and cook to go through the walk-in and look at the inventory daily and discard what is necessary. All food must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the mechanical ware washing machine at the bar outputting a chlorine concentration of 0ppm. Upon further observation, it was found that the detergent and sanitizer pumps were swapped. The pumps were put into the correct solutions, and dish machine was primed and run multiple times. The output of the machine was 0ppm. Discussed with PIC that this machine cannot be used until it is outputting an approved concentration. PIC agreed to utilize the kitchen ware washing machine. PIC moved the food contact surfaces to the kitchen at time of inspection. PIC called in work order for machine at time of inspection. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. PIC relocated all food-contact surfaces to ware washing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection. ***** 2nd Consecutive Violation *****

Inspector's notes

Observed more than 15 fruit flies at the bar. Discussed with PIC that the establishment must be kept free of pests. Informed PIC that pest control needs to be applied by a certified applicator to eliminate the pest problem. 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. Corrective Action: Correct prior to re-inspection on 8/21/2026.

Inspector's notes

Observed active ware washing occurring at time of inspection in the main kitchen with machine outputting 0 ppm of chlorine. Informed PIC that all ware washing must occur at the three-compartment sink until the machine is outputting an approved sanitizer concentration. PIC set up three-compartment sink and moved all food contact surfaces over to be washed, rinsed, sanitized at time of inspection. Observed active ware washing occurring at the bar ware washing machine with a sanitizer concentration output of 0ppm. Upon, further inspection the chemical bottle was empty. The bottle was filled, machine primes, and ran a few times with 0ppm being the final output. Informed PIC that all ware washing must occur at the three-compartment sink in the kitchen until the dish machine is dispensing an approved concentration. PIC moved all food contact surfaces to the kitchen at time of inspection. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Corrective Action: Correct prior to re-inspection on 3/20/2026.

Inspector's notes

Observed flexible clear tubing used for the drain line of the ice bins at the bar and sunken into the floor drain below the flood rim. Informed PIC that the drain lines must be replaced with a rigid piping, slanted to the floor drain, and with at least a one-inch air gap between the outlet of the pipe and the top of 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

In the bar, observed an employee grab a lemon wedge with their bare hands and place it on a customer drink. Drink went out to the customer too quickly that there was not enough time to prevent it from being served. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. Corrective Action: Corrected at time of inspection. 2ND REPEAT VIOLATION.

Inspector's notes

Observed a heavy build up of grease and debris behind the fryers. 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. 6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Observed the door of the walk in freezer not being able to properly close. Physical facility must be maintained in good repair at all times. Please repair door prior to next routine inspection to ensure it continues to work properly. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a cook grab a hamburger bun with their bare hand and placed it on a customers burger. Burger was stopped from being served and employee replaced the bun with gloved hands. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. RTE food that was contacted by bare hands was discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

At the bar, observed the handwashing sink being blocked by a trash can and the bar door entrance, completely blocking off the handwashing sink. Employee relocated all items blocking handwash sink at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the dishwashing machine providing chlorine sanitization levels of 10 ppm. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the 3 compartment sink at the time of inspection. Discussed the importance of proper sanitizer levels (50-100 ppm for chlorine) and proper monitoring of sanitizer levels. Reinspection will be conducted on or before 1/16. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed boiled eggs, in house artichoke dip, ham, and breakfast sausages (links and patties) not having date markings. 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 were properly date marked at the time of inspection except for the breakfast sausages were voluntarily disposed of due to now knowing when they were made. 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 the following TCS foods being dated: grilled onions (12/30) and ham (12/30). 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 ROP salmon thawing in the walk in cooler but still in the reduced oxygen packaging. 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 a heavy build up of grease and debris behind the fryers. 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. 6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Observed the door of the walk in freezer not being able to properly close. Physical facility must be maintained in good repair at all times. Please repair door prior to next routine inspection to ensure it continues to work properly. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed meat balls holding temperature at 90*F -103*F, PIC stated the food had been put on the stove to hot hold 2.5 hours prior to inspection. PIC was unsure of when the food became out of temperature. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were discarded by PIC at time of inspection. Embargoed Meat balls. Corrective Action: Corrected at time of inspection.

Repeat Violation 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 potatoes hot holding on grill holding between 101-110*F using a probe thermometer. A container of cooked ham was holding between 123-130*F holding in a hot holding unit near break room. Both items had been placed for hot holding 20 minutes prior to inspection time. PIC re-heated both items and confirmed they reached 165*F prior to placing into hot holding at 135*F. Discussed implementing temp logs for hot held food, all hot held food should be kept at or above 135*F. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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 hot holding units in self serve area holding food between 110*F - 125*F using a probe thermometer. Person in charge stated they had placed the food out on the line an hour prior to the start of the inspection. Person in charge reheated food to 165*F and placed it back on the line. Discussed that all Time/Temperature Control for Safety Food items must be maintained at 135*F for food safety. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.18, P: 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. Observed house salads with dressing in grab and go cooler dated 10-24 & 10-26. Discussed that all TCS food should only be kept for 7 days then discarded for food safety. Person in charge voluntarily discarded salads at time of inspection. Embargoed house salad. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-3-306.11, P: Food Display-Preventing Contamination by Consumers. 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 self serve breakfast area with uncovered self serve fruit salad and oat meal toppings ( brown sugar, dried rolled oats, raisins) with out a sneeze guard or coverings. Discussed the importance of having food coverings to ensure the safety of the food. Person in charge placed coverings over oat meal toping and discarded fruit salad at time of inspection. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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. Observed two handwashing sinks without paper towels/ or functioning hand drying equipment. Person in charge replaced paper towels and fixed malfunctioning paper towel dispenser. Discussed importance of having hand drying provisions readily available for employees to encourage proper handwashing throughout the establishment. 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 several small bugs in fruit salad on self serve breakfast bar. Discussed that all food should be covered and watched to ensure that no bugs or external matter contaminates the food. Person in charge voluntarily discarded fruit salad at time of inspection. Embargoed fruit salad. Correct By: Corrected At Time Of Inspection

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 large green salsa temping at 85*F using a probe thermometer. Person in charge stated that it was placed in the walk in last night, over 12 hours prior to inspection and was placed in walk in to cool down. Discussed that all food must be kept under 41°F during storage and when cooling the food should within 2 hours go from 135ºF to 70°F and within a total of 6 hours go from 135ºF to 41°F or less. Discussed that when cooling it is best practice to lay food out in smaller amounts and uncovered to allow for adequate air flow. Person in charge voluntarily discarded the green salsa. Embargoed green salsa. Correct By: Corrected At Time Of Inspection