Hilton Phoenix Chandler

Inspector's notes

Observed TCS foods holding between 50-57*F at the breakfast buffet including cut melons, yogurt, and cottage cheese. Observed the foods holding in containers above ice. Per PIC, the foods were being monitored with temperature control. 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. Advised PIC to implement time as a control for buffet items since service windows are limited to 4 hours. Provided time as a control guidance documents. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an employee with gloved hands spray off a soiled cutting board before handing cleaned dished to be placed on the drying rack without removing gloves and washing their hands. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw eggs stored behind RTE ham, hollandaise sauce, and pasteurized eggs in the prep cooler on the line. Observed raw chicken stored behind raw steak and carne asada in the drawer cooler. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a bag of raw chicken in a metal pan in the walk in cooler being stored above raw beef. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the walk-in cooler, observed a medium plastic container of cooked bacon and a medium plastic container of cooked chorizo with discard date of 09/20. In the walk-in cooler, observed a medium plastic container of salsa with a discard date of 09/27 and a small plastic container of roasted tomatoes with a discard date of 09/26. In the reach in cooler on the cooks line, observed a small plastic container of apple galette with a discard date of 09/24. 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. Repeat violation: 2nd

Inspector's notes

In the walk in cooler, observed a plastic container of marinara sauce with discard date of 06/14/25 and a plastic container of pizza sauce with discard date 06/14. Observed homemade berry compote in the walk in cooler with prep date 5/3. 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.

Inspector's notes

Shelving inside the beer walk-in refrigerator holding several kegs was found with heavy accumulation of white, fuzzy organic matter. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Correct prior to next routine inspection.

Inspector's notes

Observed dish wash employee handle dirty dishes and wash hands for approximately 3 seconds at the dish wash hand washing sink. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Employee was immediately corrected and washed hands for 20 seconds after being prompted.

Inspector's notes

Observed four containers of cut melons (two honeydew & two watermelon) holding at the bottom of a four door reach-in cooler on the prep line at internal temperatures between 46-47°F (verified by PIC thermometer). According to the PIC, cut melons were prepped days prior and had been in the unit overnight. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All TCS foods improperly cold held were discarded by PIC at time of inspection. Discussed airflow and storage solutions inside the four door reach-in cooler. Other TCS foods were found to be holding in compliance at 41°F or below in the unit.

Inspector's notes

Breakfast and Dinner menus were found offering egg products and beef products in undercooked form without a triple asterisk that corresponds to the consumer advisory statement at the bottom of the menu. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Must provide approved consumer advisory at all points of sale prior to re-inspection.

Inspector's notes

Shelving inside the beer walk-in refrigerator holding several kegs was found with heavy accumulation of white, fuzzy organic matter. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. 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. At the top cold table (#7) greens probed at 54 degree F. , Grilled chicken probed at 63 degree F., Takiti sauce probed at 57 degree F., cooked shrimps probed at 61 degree F. , line Staff and Chef stated that unit was unplugged by cleaning company and had forgotten to plug back causing the unit being out of temperature. Chef had unit plugged back in and it is functioning properly upon inspection. Aforementioned items had bee discarded by chef, refer to embargo form for details. :

Repeat Violation Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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. Pasta Mushroom was made on Saturday 11/18/23 (per Chef) and still did not have a made date label on the item- Chef volunteering discarded the Pasta upon inspection. 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. In walk in cooler, inspector observed red salsa was made on 11/14/23, Short Rib Sauce was made on 11/2/23. Bothe of these items had expired beyond 7 days limit. Chef removed both items from walk in cooler for discard purpose at time of inspection. Correct By: Corrected At Time Of Inspection,Repeat Violations: 1st