Hyatt Place

Inspector's notes

Observed cheese and cut tomatoes in prep table cooler measuring at 51F. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. PIC reported cooler required defrosting and some adjustment to settings, cooler fixed and returned to service 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed RTE/TCS food items (open package of deli meats, in-house ceviche made with tomatoes, cooked pickled onions, cut tomatoes, cut leafy greens and heavy cream) stored in refrigeration with no datemarking. PIC stated that all items were prepped yesterday. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a chemical spray bottle containing a clear liquid without any identifying labels on the spray bottle stored near cook line. PIC was unable to identify chemical within the bottle and disposed of it. Discussed the importance of properly labeling all working containers containing chemicals with the common name of the chemical and storing chemicals in a designated area of the establishment. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple TCS food items (provolone cheese, swiss cheese, pepperjack cheese, mozzarella cheese, cut tomatoes, green salsa, cilantro butter and dairy cream cheese) measured 45-58'F in tabletop prep cooler located directly opposite of stovetop. PIC stated unit was stocked at 10am for lunch prep and food items have been out of temperature for less than 4 hours. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Compressor observed not working at time of inspection resulting in ambient temperature of unit measured 52.8'F. PIC had on-site technician service unit at time of inspection. Unit was repaired at time of inspection and ambient temperature measured 37.9'F. 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 RTE/TCS food items (green salsa 07/06, roasted tomatoes 06/10, carrot whipped cream w/ heavy cream 06/28) stored past 7 days in refrigeration at time of inspection. All RTE/TCS foods past 7 days of preparation were discarded by PIC 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). Discussed proper datemarking practices, add 6 days to day of prep to calculate discard date. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in house hummus, cooked quinoa, cut cabbage mix, and opened deli turkey not having any date marking. Person in charge states everything but the hummus and turkey were opened or made 2-3 days prior to 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). All RTE/TCS foods were properly date marked at the time of inspection except for the hummus and turkey which were voluntarily disposed of. 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: In house Onion Dip [(sour cream) (8/17)], In house ranch [(buttermilk)(8/17)], and Mozzarella Cheese (8/16). 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.

PRIORITY VIOLATION-4-602.11, P: Equipment Food-Contact Surfaces and Utensils-Frequency. 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 food debris on can opener blade located by warewashing area. Employee stated can opener was last cleaned the day before. Informed PIC that can opener should be cleaned before use and after use. Food contact surfaces stored clean shall be clean to the sight and touch. Employee had can opener cleaned and sanitized at time of inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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 no chlorine test strips available throughout establishment at time of inspection. Establishment uses chlorine dishwasher as means of sanitizing dishes and food contact surfaces. Sanitizer testing devices must be readily available. Reinspection scheduled for 05/02/24. Correct By: Correct Prior To Reinspection

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 no hand drying provision at handsink located in warewashing area. PIC restocked paper towels at time of inspection. Hand drying provision must be available at all times to encourage proper handwashing habits. 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 cooked corn, cut tomatoes, cooked bell peppers, cooked farro, cooked edemame, feta cheese, blue cheese, blue cheese sauce ( in house), and cooked quinoa having internal temperatures of 46-52*F. Person in charge states these foods had been in the unit for more than 4 hours and were voluntarily disposed of. 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

Repeat Violation 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 the following TCS foods being dated: cooked pasta (9/17) and cut ham (9/18). Person in charge voluntarily disposed of these food items at the time of inspection. Discussed how all time/temperature control for safety (TCS) foods must be dated if kept past 24 hours and only kept for no more than 7 days (first day made/prepared +6 days after). Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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 one of the prep coolers having an ambient temperature of 50*F using min/max thermometer. Person in charge states they will repair it as soon as possible. Discussed the importance of having all cold holding units being able to keep an ambient temperature of 41*F or below to prevent bacterial growth of TCS foods. Please do not store any TCS foods in unit until it is working properly. Reinspection will be conducted within 10 days. Correct By: Correct Prior To Reinspection

Core-4-502.13 (B), C: Single-Service and Single-Use Articles-Use Limitations; Milk Dispensing Tubes---Observed milk dispensing tubes no cut at an angle. Instructed person in charge that dispensing tubes must be cut at an angle to prevent liquid from getting trapped in the tube which could accumulate bacteria. Correct By: Correct Prior To Next Routine Inspection