Hyatt House & Hyatt Place Scottsdale

Inspector's notes

No paper towel is available in employee hand wash sink in storage area. PIC provided paper towel. Corrective Action: Corrected at time of inspection.

Inspector's notes

Wet wiping cloth is not stored inside the solution of water and sanitizer. PIC made a bucket of water and QUAT sanitizer at 200 PPM and wet towel stored inside it. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no hand drying provision at bar hand sink. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision (such as an air dryer or disposable paper towels) at all times. Facilities must be maintained in a condition that promotes handwashing. Handwashing sink was supplied with towels at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed opened containers of sliced ham, tomato salsa, and marinara sauce in walk-in cooler and prep coolers with no date marks. Ready-to-eat, time/temperature control for safety (RTE/TCS) foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day they were made as day 1). Foods had been opened between two and five days prior as per person in charge. Foods were properly date marked at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed food worker handling dirty dishes and utensils with gloved hands. Without washing their hands and changing gloves observed the food worker put away the clean dishes.

Inspector's notes

Observed food employee towel drying plates and utensils immediately after they were washed in the mechanical dish machine.

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. 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. Repeat Violation: 4th.

Inspector's notes

Observed food debris in the cupboards below the buffet displays. Observed food residue on top of and below the dish machine machine in the kitchen.

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. 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

Observed food worker rinsing dirty dishes and putting them in the dish machine with gloved hands. Without washing their hands and changing gloves observed the food worker put away the clean dishes. After washing the dirty dishes observed food worker go to the kitchen and begin to prepare pre-cooked bacon without washing their hands.

Inspector's notes

Observed brown residue on the interior surface of the soda gun nozzle 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

Observed plated cut melon/49°F, pitchers of 2% milk/ 46-51°F, skim milk/ 59°F, and almond milk/50°F on cold plate displays at the breakfast buffet. Observed melted ice in the milk pitchers.

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. 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, Repeat: 2nd.

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. 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

Observed a ice bucket stored on the ground at the bar. Equipment, Utensils, Linens and Single-Service and Single-Use Articles stored in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 15 cm (6 inches) above the floor. The ice bucket was moved to the ware washing area at time of inspection to be washed/sanitized and shall be stored off of the ground. Corrective Action: Corrected at time of inspection.

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 two glasses stored in the basin of the handwashing at the bar. Handwashing sinks shall be maintained so they are accessible at all times Handwashing sinks may not be used for purposes other than handwashing. The glasses were moved to the dish machine at time of inspection. Reviewed handwashing sink usage with the person in charge. Correct By: Corrected At Time Of Inspection

Repeat Violation 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 butter/47°F, cooked chicken/45° sliced cheese/46°F, sliced turkey/ 46°F and sliced ham/45°F in the upper level of the prep cooler across from the stove. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature control for safety (TCS) food shall be maintained at 41°F or less. After discussion with the person in charge, the butter, chicken, cheese, turkey, and ham had been stored in the prep cooler since 4/1. All TCS foods were discarded at time of inspection. Discontinue use of prep cooler until it maintains TCS foods at 41F or less. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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 butter/46F, sliced cheese/46F, and sliced ham/46F in the upper level of the prep cooler across from the stove. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature control for safety (TCS) food shall be maintained at 41°F or less. After discussion with the chef, the time the butter, cheese, and ham had been stored above 41°F was unknown. The butter, cheese, and ham were discarded at time time of inspection. Discussed closing the lid of the prep cooler when not in use. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented. 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. At time of inspection observed a bag of cooked grilled chicken in the sandwich prep cooler with visible green organic growth. Foods shall be in safe and unadulterated condition. The grilled chicken was discarded at time of inspection. 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. At time of inspection observed a container of tomato sauce in the walk in cooler with no date mark. Observed an open container of chicken wings in the sandwich prep cooler with no date mark. The date of preparation/ when the original container is opened was not known by the person in charge. A food shall be discarded if it is in a container or package that does not bear a date/day and has been held for > 24 hours. The chicken wings and tomato sauce were discarded at time of inspection. Provided guidance document for date marking requirements to person in charge. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.13, Pf: Temperature Measuring Devices, Manual and Mechanical Warewashing. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Establishment is using a high temperature dish machine, but does not have a waterproof, irreversible thermometer or testing device available at time of inspection. Please obtain a waterproof irreversible thermometer or testing device prior to 8/4/2023 for re-inspection. Correct By: Correct Prior To Reinspection