Scottsdale Marriott at McDowell Mountains

Inspector's notes

At coffee station, in small under counter refrigerator, half gallons of assorted dairy with internal temperatures of 50*F-55*F. Per employee, dairy was in small refrigerator overnight. Half gallons of dairy were discarded. See embargo form. Ambient temperature of small refrigerator was 47.5*F taken with inspector min/max irreversible thermometer. Discontinue use of small refrigerator until repaired. On cook line, in omelette prep table cooler, TCS foods (salsas, liquid eggs, sliced meats, sliced tomatoes) with internal temperatures of 49*F-51*F. Per employee, TCS foods were placed in cooler within normal time parameters. After cooler lids were maintained closed, internal temperatures of foods dropped several degrees after 20 minutes. Ambient temperature of prep table cooler was 38*F, taken with establishment ambient air thermometer and inspector min/max thermometer. Maintenance was called to ensure proper air flow in prep table cooler, especially when top lid is open for service. Monitor temperatures during service. Maintain TCS (time/ temperature control for food safety) foods a cold holding temperature of 41*F or less at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

At in use bar warewashing machine, no detectable chlorine sanitizer at dishware surfaces. After empty bottles of solutions were exchanged and machine was primed, chlorine sanitizer with a concentration of 50-100ppm. Discussed more frequent monitoring of sanitizer solution at start of day, after periods of inactivity, and when exchanging empty bottles of solutions. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, hollandaise sauce and béarnaise sauce without time documentation. Per employees, sauces use time as a public health control. Employee provided start and discard time on hollandaise and bearnaise sauces. Establishment unable to locate written time as a public health control procedures. Written procedures were provided at time of inspection. Discussed the importance of following written time control procedures for TCS foods. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment uses quat sanitizer for wiping cloth buckets and 3-compartment sink. Employees unable to locate quat test strips for Agave kitchen. Inspector found quat test strips on shelf and educated employees on proper use of quat test strips. Discussed the importance of all employees having access to quat test strips and understanding how to use them for monitoring sanitizer solution concentration. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk in cooler, cooling oatmeal with an internal temperature of 71*F. Per manager, oatmeal was removed from hot holding line about 4 hours. Cooked oatmeal was discarded. See embargo form. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, hollandaise sauce and bernaise sauce using time as a public health control without written procedures. Written procedures were provided at time of inspection. Maintain procedures available at all times and ensure sauces are marked with start and discard time on stickers on bottles. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Corrective Action: Corrected at time of inspection.

Inspector's notes

Fifth Consecutive Violation. On cook line, in use knives stored in sanitizer solution in between uses. Utensils were moved to be warewashed. Discussed proper storage of in use utensils in between uses. During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under §§ 4-602.11 and 4-702.11; (D) In running water of sufficient velocity to flush particulates to the drain, if used with moist FOOD such as ice cream or mashed potatoes; (F) In a container of water if the water is maintained at a temperature of at least 57*C (135*F) and the container is cleaned at a frequency specified under Subparagraph 4602.11(D)(7). Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, potatoes with an internal temperature of 78*F-98*F. Per manager, potatoes were out of cold holding about an hour. Manager discarded cooked potatoes for quality. Recommended using time as a public health control for cooked potatoes. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Fourth Consecutive Violation. On cook line, in use knives stored in sanitizer solution in between uses. Utensils were moved to be warewashed. Discussed proper storage of in use utensils in between uses. During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under §§ 4-602.11 and 4-702.11; (D) In running water of sufficient velocity to flush particulates to the drain, if used with moist FOOD such as ice cream or mashed potatoes; (F) In a container of water if the water is maintained at a temperature of at least 57*C (135*F) and the container is cleaned at a frequency specified under Subparagraph 4602.11(D)(7). Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-4-703.11, P: Hot Water and Chemical-Methods; Sanitizing Food-Contact Surfaces. 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. ...........At in use high temperature warwashing machine, at food contact surfaces, high temperature rinse readings of 133*F, 150*F, 153*F, and 152*F, taken with inspector min/max irreversible waterproof thermometer. Discontinue use of high temperature warewashing machine until repaired. Use either 3-compartment sink or downstairs high temperature warewashing machine for warewashing of dishware. Discussed more frequent monitoring of final rinse temperature, especially at start of day and after periods of inactivity. After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (B) Hot water mechanical operations by being cycled through EQUIPMENT that is set up as specified under §§ 4-501.15, 4-501.112, and 4-501.113 and achieving a UTENSIL surface temperature of 71*C (160*F) as measured by an irreversible registering temperature indicator. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-3-304.12 , C: In-Use Utensils, Between-Use Storage .........On cook line, in use knives stored in sanitizer solution in between uses. Cooking utensils stored in container of water at 68*F in between uses. All utensils were placed in container of continuously running water. Discussed proper storage of in use utensils in between uses. During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under §§ 4-602.11 and 4-702.11; (D) In running water of sufficient velocity to flush particulates to the drain, if used with moist FOOD such as ice cream or mashed potatoes; (F) In a container of water if the water is maintained at a temperature of at least 57*C (135*F) and the container is cleaned at a frequency specified under Subparagraph 4602.11(D)(7). Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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. ..............On cook line, employee handled raw salmon with gloved hands, removed gloves and donned new gloves to continue with tasks on cook line. Instructed employee to remove gloves, wash hands, and don new gloves to continue with tasks. Discussed the importance of proper handwashing after handling raw proteins. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶ 2-403.11(B); (D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and (I) After engaging in other activities that contaminate the hands. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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. ..........At bar, employee handling ready to eat fruit for customer drinks with bare hands. Reviewed bare hand contact, glove usage, or utensils when handling ready to eat cut fruit for customer drinks. (B) Except when washing fruits and vegetables as specified under §3-302.15 or as specified in ¶¶ (D) and (E) of this section, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, single-use gloves, or dispensing EQUIPMENT. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-3-304.12 , C: In-Use Utensils, Between-Use Storage .........On cook line, in use knives stored in sanitizer solution in between uses. Knives were moved to be washed, rinsed, and sanitized. Discussed proper storage of in use utensils in between uses. During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under §§ 4-602.11 and 4-702.11; (F) In a container of water if the water is maintained at a temperature of at least 57*C (135*F) and the container is cleaned at a frequency specified under Subparagraph 4602.11(D)(7). Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd