STK Scottsdale

Inspector's notes

Observed coolers on cook line with an ambient temperature of 54*F and 59*F. The coolers contained miscellaneous items including raw shrimp, raw burger patties, raw chicken portions, raw steak portions, cheese, and tomatoes. Chef stated that the products had been placed in the coolers 2 hours prior to inspection. Chef had staff remove product from the bottom and move to walk-in cooler. Chef had staff ice both the top and bottom of the product on the top at time of inspection. Chef called for service at time of inspection. Discussed with Chef that all TCS items should be maintained at 41*F or below when cold holding. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cook line coolers with an ambient temperature of 54*F and 59*F. Chef stated that the food had been placed in the coolers 2 hours prior to inspection. Chef had staff member remove product from the bottom of the coolers to walk-in cooler. Chef had staff ice both top and bottom of the product on top. Chef called for service at time of inspection. Discussed with Chef that all refrigeration should be maintained at 41*F or lower at all times. Corrective Action: Corrected at time of inspection.

Repeat Violation Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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 excessive organic matter inside the large ice machine next to the elevator. Discussed with Chef that all equipment should be cleaned at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Repeat Violation Core-3-304.14, C: Wiping Cloths, Use Limitation Observed sanitizer bucket on server side of the pass through that tested 0ppm with quaternary test strips. Chef replaced and refilled with fresh product at time of inspection. Discussed that all quaternary sanitizer solutions should measure between 150- 400 ppm. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-4-603.12, C: Precleaning Observed many containers and pans on the clean dish shelving with day dots present. Discussed with person in charge that clean dishes need to free from food debris and day dots/labels to prevent contamination. Correct By: Correct Prior To Next Routine 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 hand wash sink next to prep table with hand soap available. Chef stated that the dispenser had fallen off the wall. Chef had staff get replacement at time of inspection. Discussed with Chef that all hand wash sinks should have hand soap available at all times. 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 hand wash sink next to prep table and in the bar with no paper towels available. Chef had them refilled at time of inspection. Discussed with Chef that all hand wash sinks should have a hand drying provision available at all times. Correct By: Corrected At Time Of Inspection

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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 excessive organic matter inside the large ice machine next to the elevator. Discussed with Chef that all equipment should be cleaned at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Correct By: Correct Prior To Next Routine 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 fried onion shallots in dry storage and on the cook line. Product measured 65-74*F with inspector thermometer. Chef stated that they had been made 1 hour prior. Chef voluntarily discarded at time of inspection. Observed par cooked bacon on the cook line that measured 80*F. Chef stated that that the product had been made 2 hours prior. Chef voluntarily discarded product at time of inspection. Discussed with Chef that all time temperature controlled food should be maintained at 41*F or below when cold holding. Correct By: Corrected At Time Of Inspection

Core-3-501.13, C: Thawing Observed raw tuna thawing in its original ROP packaging. Chef had staff remove from packaging at time of inspection. Discussed with Chef that when thawing fish it should be removed from its original packaging. Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation Observed sanitizer bucket on server side of the pass through that tested 0ppm with quaternary test strips. Chef replaced and refilled with fresh product at time of inspection. Discussed that all quaternary sanitizer solutions should measure between 150-400 ppm. Correct By: Corrected At Time Of Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained Observed right side faucet at 3 compartment sink that was leaking. Observed hand wash sink in back of house server station with a loose screw on the hot water side. Discussed with Chef that all equipment should be maintained in good repair. Correct By: Corrected At Time Of Inspection