The Omni Hotel 1st Floor Main Kitchen

Inspector's notes

Observed single use containers being reused for other items such as seasoning. Discussed with person in charge (PIC) Single-use food containers are intended for single-use and are not designed to be re-used for storage of food. Replace with food safe reusable containers. Corrective Action: Correct prior to next routine inspection. 2nd Consecutive Violation

Inspector's notes

Observed single use containers being reused for other items such as seasoning. Discussed with person in charge (PIC) Single-use food containers are intended for single-use and are not designed to be re-used for storage of food. Replace with food safe reusable containers. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed red salsa, cream cheese, pizza sauce, and cooked beans with prepped dates of 9/18 - 9/21 at throughout the kitchen at time of inspection. All ready-to-eat (RTE)/time and temperature-controlled foods for safety (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). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked potatoes and cooked breakfast sausage being hot held on the stove in the main kitchen with temperatures between 109 to 114*F at time of inspection. Per cook, potatoes and sausage were prepped 3 hours prior to inspection and were voluntarily discarded at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Reviewed proper reheating and hot holding procedures with PIC and cook at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed establishment made pickled onions, establishment made caper sauce, and cooked pasta all with prepped dates of 6/3, 6/8, & 6/10 in the walk-in cooler 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). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no hot water pressure at the handwashing sink next to the reach-in fridge that stores raw meat at time of inspection. Chef turned on hot water at time of inspection. Discussed with PIC about requirement to have hot and cold water at all handwashing sinks at all times. 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. Corrective Action: Corrected at time of inspection. 6-301.12 - Priority Foundation: 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. Addl Notes: Observed no paper towels at the handwashing sink next to the beverage station at time of inspection. Observed no paper towels at the handwashing sink near the reach-in fridge that holds raw meats 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 provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed mac & cheese sauce with temperatures of 50*F in a large tub stored on the lowest shelf of the walk-in fridge at time of inspection. Per chef, mac & cheese sauce was made the day prior to inspection. Reviewed proper cooling methods (shallow pans, top shelf, no lids, etc.) with person in charge (PIC) at time of inspection. All TCS foods improperly cooled were discarded by PIC at time of inspection. 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

Observed no min/max thermometer for high temp dish machine at time of inspection. Person in charge (PIC) provided receipt for purchased min/max probe thermometer or other approved irreversible measuring device for establishment at time of inspection. Sanitizing using high temperature warewashing machines requires an irreversible measuring device to ensure food contact surfaces reach 160°F. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination. - Observed raw steaks stored above cooked ribs in reach-in cooler located across from prep station. Person in charge (PIC) moved cooked ribs above the raw steaks at time of inspection. Observed open carton of pooled egg whites stored above bloody Mary mix in the reach-in cooler of the bar. Bartender moved egg whites to lower shelf at time of inspection. Ensure all raw animal proteins are below RTE foods and organized raw animal proteins by cooking temperature at the time of the inspection. All raw animal proteins must be stored below RTE foods and stored according to cooking temperature at all times to prevent cross contamination. Discussed the importance of proper food storage to prevent cross contamination. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. - Observed cooked sausage, bacon and potatoes being hot held on the stove with temperatures between 112 to 124*F at time of inspection. Per person in charge (PIC), items were made less than an hour prior to inspection. All items were reheated to 165*F at the time of the inspection. All food held hot must be maintained at 135*F or above at all times. Discussed monitoring of TCS foods held hot to verify all TCS food being hot held are maintained at 135*F or above at all times. Correct By: Corrected At Time Of Inspection