The Scottsdale Resort and Spa

Inspector's notes

Observed the soap dispenser, located at the left-hand sink at the cook line, empty. 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. PIC provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw burgers in the cold holding drawers below the grill on the cook line, with a temperature of 53*F, per PIC had been placed into the unit one hour prior. Ambient air temperature taken of the unit with a min/max thermometer was 55*F. 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 relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in the small cold holding unit, near the hot holding unit for fries on the cook line, with enchilada sauce from 6/9 and cooked peppers from 6/7. Observed in the walk-in cooler cocktail sauce made in-house from 6/8, red salsa from 6/8, and hot-pickled onions from 6/5. 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. This is a 2nd consecutive repeat violation.

Inspector's notes

Observed an ambient air temperature of 55*F in the cold holding drawers underneath the grill, using a min/max thermometer. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. In person reinspection will be on Friday, June 26th. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed facility without parasite destruction documentation for the salmon and seabass which is cook to order option on menu, parasite destruction records or letter from supplier are required for all non-exempt fish served raw or undercooked at establishment. Corrective Action: Corrected at time of inspection. PIC obtained parasite destruction documentation

Inspector's notes

Observed madam olives with a date marking 2/7, cooked potatoes 2/2, salsa Verde 12/22, purple potatoes 12/14, blue fish pate 12/22, guacamole 2/11, Octopus marinade 12/19, mango sauce 12/6, smothered onions 2/6, Dluce do leche 12/6. 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. RTE/TCS foods shall be date marked with preparation date as day 1 plus 6 days for date marking. Food product was embargoed.

Inspector's notes

Observed facility wiping cloth solution without sanitizer, it was observed with less than 200ppm quaternary sanitizer. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection facility quaternary solution was observed between 200ppm-400ppm.

Inspector's notes

Observed in the kitchen underneath pop station and coffee station debris. 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. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed three compartment sink with a leaking pipe. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed stove top cold table pull out drawers to have either no gasket or in disrepair preventing proper seal. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cooked zucchini from 6/20 and roasted shallots from 6/10. 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

Observed raw beef in reduced oxygen packaging with date-marks from 7/26 and 7/8. A variance/HACCP must be obtained prior to conducting any specialized processes. Variance/HACCP applications are available through the customer portal "Permit Center" at https://maricopacountyaz-energovweb.tylerhost.net/apps/selfservice#/home. Additional resources can be found at https://www.maricopa.gov/3978/Food-Variances. Otherwise, ROP food may be held for a maximum of 48 hours and then must be removed from packaging. Provided ROP handout. Please apply for an ROP variance and forward the confirmation email to the inspector by Friday, August 8th. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed ahi tuna in the walk-in cooler in packaging which states to remove the fish from the package prior to thawing. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an employee wearing two pairs of gloves handle a raw burger patty. After handling raw meat, employee removed top layer of gloves and immediately went and handled ready to eat fries. Employee was instructed by the inspector to wash their hands and dawn new gloves.

Inspector's notes

Observed the dishwashing machine in the bar in use with 0 ppm of chlorine. Chlorine sanitizer was empty. Bottle was replaced. All chlorine sanitizers must be kept in the proper concentration as stated on the bottle.

Inspector's notes

In the cold holding prep unit next to the handwashing sink on the prep line, observed cooked mushrooms at 46*F, cooked garlic at 47*F, mozzarella cheese at 48*F, cut tomatoes at 46*F, ricotta cheese at 46*F, tomato basil sauce at 46*F, cold smoked salmon at 46*F, cooked chicken at 47*F, tofu at 46*F, and cooked salmon at 46*F. Per PIC, all foods had been in the unit overnight. Unit was holding at 48*F on inspector's min/max thermometer.

Inspector's notes

On the bar menu, observed a brisket burger served cooked to order. Bar menu had no consumer advisory reminder or disclosure. On the dinner menu, observed disclosure markings for 10+ foods and no reminder verbiage. On the dinner menu, observed missing disclosure markings next to cold smoked salmon. Discussed the required advisory changes with PICs. Corrective Action: Correct prior to re-inspection.

Inspector's notes

At time of inspection, establishment was open and operating while having a blockage in a sewer line. Observed several drains with standing liquids and sewage on the floors in the hallways and back electrical room. Sewer line was repaired and drains were draining properly at time of inspection. PIC had sewage cleaned from the floors. All sewage must be disposed of properly. If there is an active sewage backflow, establishment should cease all food operations until sewage is properly cleaned up and drains are repaired. Corrective Action: Corrected at time of inspection.

Core-6-501.111 (A-B, D), C: Controlling Pests; Monitoring Observed several fruit flies in the Bar area. Establishment should be kept free of pests. Please continue to monitor the fruit flies in the bar. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods Observed missing covings in the area in front of the walk in cooler in the cook line. Observed holes in the walls and ceilings in the back soda area and backup liquor closet. Walls, floors, and ceilings must remain in good repair. Please have these areas repaired. Correct By: Correct Prior To Next Routine Inspection