Landmark Theatres - Scottsdale Quarter

Inspector's notes

Observed mechanical ware washing machine in bar without chlorine testing strips. Per Person in Charge (PIC) they do not have any chlorine testing strips within the facility, but will use bar 3 compartment sink with quat sanitizer to wash bar dishes while waiting to get chlorine test strips. A test kit or other device that accurately measures the concentration in MG/L (ppm) of sanitizing solutions shall be provided. Do not use mechanical ware washing machine until accurate test kit/device is available. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed food debris and residue within beer coolers closest to freezer in bar. Per (PIC) said fridges are not used frequently. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed missing ceiling tiles above ice machines in back kitchen area. All cracks, gaps, or holes in the floor, walls, ceiling must be repaired to keep areas easily cleanable and prevent adulteration for ready to eat products including ice. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed excess of water on floor adjacent to the icemaker. Maintain all plumbing in good repair at all times. PIC indicated that repair service has been scheduled. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No employee with supervisory and management responsibility with the authority to direct and control food preparation that is deemed a certified food protection manager (CFPM) was present at time of inspection. Establishment's CFPM was not onsite today. A CFPM is required to be onsite during the hours of operation. Please obtain certified food protection manager certification and keep certification accessible for health inspections. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observe buildup of brown residue on the interior surface of a soda gun at the bar. Equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment shall be cleaned at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Discussed soda nozzle cleaning frequency. Please clean soda nozzles as frequently as necessary and prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In the kitchen reach in refrigerator observed a plastic bag of cooked chicken (dated 10/28 or 11/28), a plastic bag of cooked hot dogs (dated 10/31 or 11/31), and a plastic container of tomato sauce (10/31 or 11/31 or 10/30). The dates for all the ready to each TCS foods were opened/ prepared could not be readily determined after discussion with the person in charge as the zeros in the dates were crossed out vertically and appeared to be a 1.

Inspector's notes

Observed small water leak from the pipes on the wall near the ice machine/ soda BIBs in the kitchen.

Inspector's notes

Observed a chef knife and pizza slicer stored on the magnetic holder with visible food debris on the blades. After discussion with staff it was determined the chef knife and pizza slicer were not used today. Had employee wash, rinse, and sanitize the knife and slicer at time of inspection. Food contact surfaces must be clean to sight and touch to between uses and storage. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed food debris and residue around the ovens, on the floors in the kitchen, and at the bar.

Inspector's notes

White reach in refrigerator in the kitchen unplugged at time of inspection. Internal temperature of 66°F. No TCS foods observed inside the reach in cooler. According to person in charge the establishment is awaiting replacement.

Inspector's notes

Minimum internal temperature of the white reach in cooler in the kitchen measured at 44.9°F with min/max thermometer. No TCS foods observed inside the reach in cooler. Observed repairman onsite at time of inspection.

Inspector's notes

Observed high temperature dish machine in use at the bar. No irreversible measuring device available at time of inspection.

Inspector's notes

Observed shredded mozzarella cheese/49°F, cooked bacon/52°F, sliced cheddar cheese/45°F, blue cheese dressing/ 43°F, ricotta cheese/ 44°F, an open jar of cooked jalapeno/ 44°F, cooked chicken/ 44°F, and sour cream/43°F in the white reach in cooler in the kitchen.

Inspector's notes

Minimum internal temperature of the white reach in cooler in the kitchen measured at 50.0°F with min/max thermometer.

Inspector's notes

No probe thermometer observed onsite at time of inspection.

Inspector's notes

Observed food debris and residue on the around the oven on the floors in the kitchen. Observed built up residue near the magnetic utensil holders.

Correct By: Corrected At Time Of 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. Observed a container of tomato sauce in the kitchen refrigerator date marked 11/24/2023. A ready to eat, Time/Temperature controlled food shall be discarded if the date mark exceeds 7 days at 41?F. The tomato sauce was discarded at time of inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals Observed in use three-compartment sink at the bar utilizing quaternary ammonium (quat) sanitizer. Quat concentration measured at over 400 PPM when tested. Acceptable quat sanitizer concentration shall measure between 150-400 PPM. Large concentrations of sanitizer in excess can be harmful because residues of the materials remain. The sanitizer compartment was remade with chlorine at time of inspection and tested at 50 PPM. Glassware was re-washed. Discussed acceptable sanitizer concentrations and utilizing test strips with the person in charge. Correct By: Corrected At Time Of Inspection