The Omni Hotel Coffee Bar in Retail Area

Inspector's notes

Observed backing tray stored on top of handwashing sink in the back of house of the coffee area at time of inspection. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC relocated all items blocking handwash sink at time of inspection. Discussed with PIC about never blocking handwashing sinks at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cold brew coffee at 55*F sitting on counter at ambient temperature at coffee station at time of inspection. Per PIC, cold brew was made less than 3 hours prior to inspection. Reviewed cold brew requirements at time of inspection. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed packaged establishment made hard boiled eggs, breakfast sandwiches and burritos containing eggs, salads, and fruit cups without labels in a grab and go reach-in fridge next to the coffee station at time of inspection. All packaged food labels must include the following items: (1) the common name of the food, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the food; (3) an accurate declaration of the net quantity of contents; (4) the name and place of business of the manufacturer, packer, or distributor; (5) the name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient; (6) except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(q)(3) -(5), nutrition labeling as specified in 21 CFR 101 -Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling; and (7) for any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no soap at the handwashing sink in the coffee station at time of inspection. Person in charge (PIC) provided soap 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. Repeat violation: 3rd Consecutive. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no hand soap at the coffee bar 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. Person in charge (PIC) provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection. Repeat violation: 2nd consecutive.

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 multiple bottles and trays in handwashing sink in the back near the ice machine. Person in charge (PIC) cleared bottles at time of inspection. Hand wash sinks must be accessible at all times to allow for proper hand washing. 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 near the 3-compartment sink in the coffee bar. Person in charge stocked hand soap at time of inspection. Discussed with person in charge (PIC) that handwashing cleanser must be available at handwashing sink at all times. 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 near the 3-compartment sink in the coffee bar. Person in charge stocked paper towels at time of inspection. Discussed with person in charge (PIC) that paper towels must be available at handwashing sink at all times. Discussed importance of providing paper towels to ensure proper hand washing with the PIC. 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. - Observed milk sitting out on shelf below prep tables in the back of house with temperatures between 53 to 54*F. Per manager, milk was out for about an hour prior to inspection to restock reach-in fridge. Manager put milk into the reach-in cooler to rapid cool at time of inspection. Discussed proper cold holding with the PIC. All TCS foods held cold must be held at 41*F or below at all times. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-201.11, P: Separation-Storage - Observed sanitizer bucket stored on top of ice filled cambro at the coffee station. Discussed with person in charge (PIC) about storing chemicals on separate shelf away from food items to prevent cross contamination. PIC moved sanitizer bucket to the floor at time of inspection. Correct By: Corrected At Time Of Inspection