Sanctuary Camelback Mountain Resort

Inspector's notes

In upper section of salad station prep refrigerator observed blue cheese/46°F and buttermilk ranch/47°F. At the bar observed two containers of blue cheese olives in ice baths/50°F, 60°F.

Inspector's notes

Observed spatulas in use held in water at room temperature on the counter across from the oven.

Inspector's notes

Observed two deep containers of cooked cauliflower soup with a date mark of 5/6/26 in the middle walk in refrigerator. Internal temperature measured between 48-51°F. After discussion with the person in charge it was determined the soup was cooked yesterday and had been cooling since.

Inspector's notes

At the pastry station observed containers of edible glitter commingled with packaged silver & gold dust with manufacturer label as inedible. Food shall be protected from contamination that may result from the addition of unsafe or unapproved food or color additives and from unsafe or unapproved levels of approved food and color additives. The inedible silver & gold dust was discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed old date dots on metal containers in storage room and plastic containers in the prep area across from the walk in refrigerators. Old date dots must be removed prior to washing. Precleaning of utensils, dishes, and food equipment allows for the removal of grease and food debris to facilitate the cleaning action of the detergent. PIC removed old date dots at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dish washer employee rinsing off dirty dishes and running them through the mechanical dish machine. Then, without first washing their hands observed the dishwasher employee put away the clean dishes.

Inspector's notes

Observed employee plating sliced cooked beef with their bare hands.

Inspector's notes

Observed conveyer high temperature sanitizing dish machine being used to wash dishes at time of inspection. Maximum temperature with irreversible min/max thermometer was 113.6°F.

Inspector's notes

In the large walk in cooler observed two large 22 QT containers of cooked butternut squash/69-80°F and a one large 22 QT container of cooked coconut curry/ 70-109°F. TCS foods prepared from cold or ambient room temperature ingredients must be cooled from 70°F to 41°F within 4 hours. After discussion with the person in charge it was determined the squash and curry had been cooling since 10AM (2.5+ hours).

Inspector's notes

Observed hollandaise sauce/109°F in a small unlabeled container on the shelf above the expo line. After discussion with the person in charge it was determined the establishment utilizes 4 hour time as a public health control for hollandaise and sushi rice rather than temperature control.

Inspector's notes

Observed the large mixer in the kitchen with excessive organic matter build up on the under/upper portion of the mixer cage. Chef had staff dismantle and clean at time of inspection. Discussed with Chef that all equipment should be cleaned properly and stored clean. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed damaged ceiling tiles in the mop room. Discussed with Chef that the ceiling should be covered exposing no bare building materials. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed sanitizer bucket in the bar area that measured 0ppm with quaternary test strips. Staff member replaced at time of inspection. Discussed with Chef that quaternary sanitizer should measure between 150-400ppm. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed excessive organic matter buildup on the fan guards in the walk-in cooler. Discussed with Chef that the cleaning frequency should be increased to preclude the accumulation of soil and mold. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed damaged ceiling tiles in the mop room. Discussed with Chef that the ceiling should be covered exposing no bare building materials. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed fresh tumeric in container in walk-in cooler. The bottom half of the product contained white organic matter. Chef discarded at time of inspection. Observed fresh peppers in container in walk-in cooler. several of the peppers were covered in white organic matter. Chef discarded product at time of inspection. Discussed with Chef that the product should be monitored and rotated daily to ensure proper handling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cold table and cold drawer with TCS products that were double panned and preventing air flow. Chef stated that the product had just been placed in cooler for shift change 1 hour prior to inspection. Chef had staff remove from double pans and store properly in cooler. Discussed with Chef that all TCS items should be maintained at 41*F or below when cold holding. Corrective Action: Corrected at time of inspection.

Repeat Violation 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 speed rack in walk-in cooler stacked with raw seafood products, on the second from the bottom shelf was a pan of cooked lobster tails. Chef corrected at time of inspection and moved cooked lobster to top of speed rack. Discussed with Chef that when storing proteins it should be cooked or ready to product over raw product. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation Priority Foundation-3-202.18 (A), Pf: Shellstock Identification; Tags Present. 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/4619/AMC-Toolbox---Approved-Source. Observed shucked raw oysters on the cook line with no identification tag in pan. Chef found tag and placed in pan at time of inspection. Observed 3 pans of shucked raw oysters in the walk-in cooler, only 1 pan had the identification tag present. Chef stated that all 3 pans were from the same batch. Inspector suggested making copies of identification tag so that each pan can have a tag. Chef had staff member correct at time of inspection. Discussed with Chef that all shell stock products should have their corresponding identification tag present with batch until the last animal is sold. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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/4617/AMC-Toolbox---Cooling. Observed covered 5 gallon container of salsa in walk-in cooler that measured 91*F with probe thermometer. Chef stated that the product was made 1 hour prior to inspection. Chef had staff member break up batch into shallower pans to continue the cooling process. Discussed with Chef when cooling, proper methods include: Placing food in shallow pans, separating the food into smaller or thinner portions, using rapid cooling equipment (i.e. a blast chiller), stirring the food in a container placed in an ice water bath, using containers that facilitate heat transfer, or adding ice as an ingredient. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Priority Foundation-3-202.18 (A), Pf: Shellstock Identification; Tags Present. 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/4619/AMC-Toolbox---Approved-Source. Observed raw oysters in the shell in the walk-in cooler and in the cold table on the line with no tag present. Chef found tag in the 90 day binder. Discussed with Chef that all shell stock tags should remain with the original batch until the last animal is sold. Recommended making a copy of the original shell stock tag if batch is split between walk-in and cooler. Correct By: 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 salmon and raw shrimp stored over ready to brussels sprouts and sliced cheese in the far end drawers on the cook line. Chef had staff member switch positions at time of inspection. Discussed with Chef that all raw proteins should be stored below ready to eat foods at all times. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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/4617/AMC-Toolbox---Cooling. Observed 3 5-gallon containers of veal broth cooling in the walk-in. Product measured 97*F with inspector probe thermometer. Chef stated that the broth had been made approximately 1 hour earlier. Chef had staff member break down to shallower pans to complete the chilling process. Discussed with Chef when cooling, the proper methods include: Placing food in shallow pans, separating the food into smaller or thinner portions, using rapid cooling equipment (i.e. a blast chiller), stirring the food in a container placed in an ice water bath, using containers that facilitate heat transfer, or adding ice as an ingredient. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-3-304.14, C: Wiping Cloths, Use Limitation Observed sanitizer bucket in bar that measured 0ppm with quaternary test strip. Chef had staff dump and refill with fresh solution at time of inspection. Discussed with Chef that all sanitizer buckets should be maintained between 150-400ppm. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment Observed drawers on cook line cold tables, door on dairy cooler in server station, and doors on coolers in the bar with damaged gaskets. Discussed with Chef that all equipment should be maintained in good repair. Correct By: Correct Prior To Next Routine Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained Observed hand wash sink closest to garnish station in bar with a leak under the faucet. Discussed with Chef that all equipment should be maintained in good repair. Correct By: Correct Prior To Next Routine Inspection