Spark by Hilton

Inspector's notes

Observed a lack of knowledge among food service staff around food safety questions about sanitizer use and in-use Time Control for self-service milk, keep-refrigerated dairy-based cream cheeses, and dairy-based butter. Staff stated they only wash and rinse dishes, and they save unopened Time Control TCS foods for the next day's service. Once TCS foods are on Time Control they MUST be discarded after 4 hours; they may NOT be refrigerated and reserved. Provided training opportunities onsite with staff. A person-in-charge is required onsite at all times, must demonstrate adequate knowledge, and perform all duties as required. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several baskets of various flavored single-serve, "keep-refrigerated" cream cheese (70-72°F) and single-serve dairy-based butter (70°F) sitting out at room temperature. Asked the manager what they do with the unused cream cheese and butter at the end of service, and they stated that they refrigerate these items and reserve them for the next day (see embargo). Staff amended their Time Control policy to include these Time Temperature Control for Safety (TCS) foods. Foods on Time Control may NOT be placed back in Temperature Control and MUST be discarded after the 4-hour time window has expired due to bacterial growth. Re-educated staff on requirements. Corrective Action: Corrected at the time of inspection.

Inspector's notes

Fourth Consecutive. No certified Food Manager was present at the time of inspection. In Compliance with the Food Code, Maricopa County requires a Food Manager present during operating hours. Emailed Maricopa Policy changes and additional resources on where to acquire a Food Manager Certification. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a lack of knowledge among food service staff around food safety questions about sanitizer concentrations, handwashing sink requirements, eating and drinking policies, and in-use Time Control for self-service milk. Provided training opportunities in English and in Spanish (via Spanish Liaison). A person-in-charge is required onsite at all times, must demonstrate adequate knowledge, and perform all duties as required. Corrective Action: Corrected at time of inspection.

Inspector's notes

SECOND REPEAT. No certified Food Manager was present at the time of inspection. In Compliance with the Food Code, Maricopa County requires a Food Manager present during operating hours. Emailed Maricopa Policy changes and additional resources on where to acquire a Food Manager Certification. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a bleach bottle in the handwashing sink basin and gloves draped over the faucet. Staff removed these items 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. PIC will ensure the establishment discontinues the use of handwash sinks for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.