The Omni Hotel Roof Bar/Kitchen

Inspector's notes

Observed frozen reduced oxygen packaged hamachi with a ROP'd date of 9/18 at time of inspection. The hamachi were embargoed at time of inspection. Discussed with PIC about ROP-ing and holding food longer than 48 hours is a specialized process and requires a variance. Reviewed with PIC about not ROP-ing any fish products onsite. Establishment does not have an approved variance for this process. Establishment stated they will discontinue ROP-ing at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no paper towels at the handwashing sinks on the cook line at time of inspection. Person in charge (PIC) provided hand drying provision for handwash sink 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple packages of reduced oxygen packaged scallops with date marks of 5/13 in the reach in freezer on the cook line. The scallops were embargoed at time of inspection. Discussed with PIC about ROP-ing and holding food longer than 48 hours is a specialized process and requires a variance. Establishment does not have an approved variance for this process. PIC stated that the establishment will discontinue the process for reduced oxygen packaging at time of inspection. Provided variance application link and guidance to PIC at time of inspection. Corrective action: Corrected at time of 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 no hand soap at the handwashing sink in the middle of the kitchen. Discussed with person in charge (PIC) that hand soap must be always available at handwashing sink. PIC restocked hand soap at time of inspection. Discussed importance of providing hand soap to ensure proper hand washing with the PIC. 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 paper towels at the handwashing sink in the middle of the kitchen. Discussed with person in charge (PIC) that paper towels must be always available at handwashing sink. PIC restocked single-use paper towels. Discussed importance of providing hand drying provision to ensure proper hand washing with the PIC. Repeat violation (2nd consecutive). Correct By: Corrected At Time Of Inspection

Priority Foundation-3-502.11, Pf: Variance Requirement. 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/3978/Food-Variances. - Observed reduced vacuum packaged (ROP) raw beef with date of 2/15 and raw salmon with dates of 2/20 & 2/21 in the freezer in the kitchen. Items were taken out of ROP at time of inspection. Discussed with PIC about ROP-ing and holding food longer than 48 hours is a specialized process and requires a variance. Establishment does not have an approved variance for this process. PIC will discontinue the process for reduced oxygen packaging longer than 48 hours until variance is approved. Discussed with PIC about discontinuing ROP for fresh fish. Discussed with PIC about ROP-ing NOT being approved for fish unless the fish is frozen before, during and after packaging. Provided variance application link to PIC at time of inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-5-202.12 (A), Pf: Handwashing Sinks, Installation; Proper Temperature, Mixing Faucet. 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 handwashing sink located in the middle of the kitchen to not have hot/cold water at time of inspection. Observed handwashing sink's touchless sensor to not be working at time of inspection. Discussed with manager about handwashing procedures & temperature of handwashing sinks. All handwashing sinks must be maintained in good repair, have hot and cold water, and reach a temperature of 100*F. Repair prior to reinspection on 10/26. 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 handwashing sink located in the middle of the kitchen to be covered by a tray. Person in charge (PIC) moved tray at time of inspection. Observed handwashing sink at the bar filled with liquor bottles stored inside and around handwashing sink at time of inspection. PIC moved liquor bottles at time of inspection. Hand washing facilities must be maintained in a condition that promotes handwashing and restricted for that use only. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces. 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. - Continued in general comments. Correct By: Correct Prior To Reinspection