Sheraton Phoenix Downtown

Inspector's notes

Observed dairy butter stored at ambient temperature measured 75-79'F. Staff stated item was brought about 3 hours prior at 7:00am and will be used at 12:00pm to be made into butter cream; a total of 5 hours. Informed staff that TCS food items such as dairy butter items cannot be out of temperature for longer than 4 hours, and therefore, active preparation of the item in question shall not take longer than 4 hours. Observed multiple TCS food items (cut watermelon, pancake batter with eggs, raw shelled eggs, cut tomatoes) measured 45-58'F in tabletop prepcooler unit located by warewashing entry area; ambient temperature of unit measured 55.9'F. Observed multiple TCS food items (guacamole, diced tomatoes, cut tomatoes, pico de gallo, roasted tomatoes) measured 47-61'F in reach-in unit located opposite of hotholding unit in the main kitchen; ambient temperature of unit measured 47.6'F. PIC stated units are kept emptied overnight and both units were stocked at 8am, less than 4 hours prior. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F 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. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. 2ND CONSECUTIVE VIOLATION. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed whipped butter (58-62'F) in reach-in unit located opposite of food prep/assembly area in kitchen. PIC stated item is to be brought out of refrigeration at 6am to be put on time as a control and is to be discarded at 10am. PIC could not determine why item was returned to refrigeration and not discarded by end of 4-hour time control at time of inspection. Reviewed with PIC time-controlled TCS food items shall be discarded at the end of 4 hours. PIC discarded item at time of inspection. 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. Items on Time as a Public Health Control are to be discarded by discard time. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ambient temperature of tabletop prepcooler unit located by warewashing entry area; measured 55.9'F. Observed ambient temperature of reach-in unit located opposite of hotholding unit in the main kitchen; measured 47.6'F. Both units were emptied of TCS food items at time of inspection. PIC agreed to not use units until fixed. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Re-inspection scheduled on 08/11. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed multiple TCS food items (cooked green beans, cooked rice, sliced tomatoes, cut salad mix with leafy greens) measured 45-48'F in tabletop prep cooler located closest to warewashing area entrance. PIC stated food items were stocked less than 4 hours ago. PIC moved items in question to alternative refrigeration to be rapidly cooled to 41'F. Observed multiple TCS food items (cooked sausage, cooked chorizo, ham, cut watermelon, pancake mix w/ eggs, french toast mix w/ eggs) measured 45-50'F in reach-in compartment of same unit. PIC stated items in reach-in compartment were stocked at 6am, longer than 4 hours prior. PIC voluntarily discarded all items in question at time of inspection. Ambient temperature of unit in question measured 47.6'F. Establishment observed with more than adequate coldholding capacities. PIC agreed to not use unit until it has been fixed. Technician arrived on-site at time of inspection to fix unit. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed honey tapata sauce (cooked in-house with garlic and onions), and guajillo salsa (with tomatoes) with datemarking past 7 days in walk-in unit. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Observed sauteed butter with no datemarking, made 3 days prior per PIC, in walk-in unit located by the cookline. All RTE/TCS foods were properly date marked at the time of inspection. 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). Corrective Action: Corrected at time of inspection.

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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 the handwashing sink located at the bar not working at the time of inspection. Establishment got the sink to operate properly at the time of inspection. Discussed the importance of ensuring all handwashing sinks are working properly to ensure proper handwashing is occurring. 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.---In one of the prep coolers, observed pickled onions, cut tomatoes, guacamole w/ tomatoes, and cut cabbage having internal temperatures of 48-51*F. Person in charge states these foods had been in the unit for less than 2 hours and ordered an employee to place these food items on ice baths to cool down. Observed these foods items to be at 41*F or below by the end of the inspection. Discussed how all time/temperature control for safety (TCS) foods that are cold held must keep an internal temperature of 41*F or below to prevent bacterial growth. Correct By: Corrected At Time Of Inspection