Embassy Suites

Inspector's notes

No food manager available during inspection, please ensure a certified food protection manager is present during all operating hours. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

High temp warewashing machine measured 148 degrees F at surface of wares while in use, and after multiple cycles during inspection. Service call was placed and machine will not be used until it is repaired. Please ensure high temp warewashing machines achieve a minimum of 160 degrees F at surface of wares during the final rinse cycle for effective sanitizing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked pork, and mac and cheese sauce being stored in walk-in cooler and prep coolers date marked 4/28. Person in charge said that these items are frozen and thawed out for later use, and were thawed 2 days prior. Thaw date was added to items at time. Please ensure all TCS food items which are frozen and thawed have the date of thawing recorded to ensure a 5 day shelf life (7 days minus freeze, and thaw days). Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-3-501.18 - Priority: 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. Addl Notes: Observed pickled onions date marked 5/10, and salsa date marked 5/24 in walk-in cooler. Additionally, cooked pasta date marked 5/24 and salsa date marked 5/24 in prep coolers on the line. Items were all discarded at time. Please ensure all time/temperature controlled for safety (TCS) food items are date marked and discarded 6 days after the date that they have been prepared or removed from packaging. Corrective Action: Corrected at time of inspection.

Inspector's notes

High temp mechanical warewashing machine measured 137 degrees F after multiple cycles and while in use during inspection. Service call was placed at time and machine will not be used until it is repaired. Please ensure sanitizing temperature at the surface of the wares is at least 165 degrees F for effective sanitizing of wares. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the drains in the main kitchen are not draining. The plumbing system must be maintained in good repair at all times. The drains are not actively over-flowing and the kitchen closed voluntarily while repairs are made. The plumbing company arrived while the inspector was still onsite, and the drains were working properly. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed salmon in the walk-in cooler in packaging which states to remove the fish 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 the ingredients list and weight missing on the to-go caesar salad wraps located in the retail area by the front desk. Please ensure the grab n go labels meet the following criteria: Basic Requirements: 1) Name of Product; 2) Processor Name; 3) Processor Address or Phone Number; 4) Ingredients; 5) Approximate Weight; 6) In English 7) Allergens. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed 138-141*F in the hi temp dish machine located in the main kitchen. Hi temp dish machines should be at least 160*F to ensure the dishes are properly sanitized. The PIC contacted the technician who arrived while inspector still onsite. The technician will temporarily place the machine on chemical while the booster heater is being fixed. The technician also provided the proper testing strips. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed diced ham, diced tomatoes, and sausage in the tall, glass door, reach-in cold holding unit located in the breakfast bar, with temperatures ranging from 48-49*F. Ambient air temperature taken of the unit was 47*F with a min/max thermometer. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Per PIC the food had just been prepped this morning. 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 an ambient air temperature of 47*F in the tall, glass door, reach-in cold holding unit in the breakfast bar, with a min/max thermometer. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. PIC will utilize the walk-in coolers until the unit has been serviced by a professional technician. Corrective Action: Corrected at time of inspection.

Repeat Violation Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence Observed 2 small roaches underneath the dish machine and an additional 3-4 small roaches underneath the prep tables across from the hot line in the breakfast kitchen. Please utilize the professional pest control company to service the area and document their findings on their invoices; please have invoices handy. Please have the area serviced prior to in-person reinspection on Friday Sept 8th. Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd

Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence Observed 8 small roaches in the breakfast kitchen underneath equipment at the cook line, on clean plates, and underneath sinks. When pests are found professional pest control should be utilized. Please have the area serviced prior to in-person reinspection on Tues Aug 29th. Correct By: Correct Prior To Reinspection

Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability Observed cracks, gaps, and holes in the walls, cove base, and floor tiles in the breakfast kitchen. Please have these sealed to prevent attraction of pests and to have smooth, easily cleanable surfaces. Correct Prior To Next Routine Inspection Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed food debris/build-up occurring underneath equipment in the breakfast kitchen, specifically at the cook line. Please increase deep cleaning to prevent attraction of pests. A commercial cleaning is recommended. Correct By: Correct Prior To Next Routine Inspection