Arizona Biltmore Resort & Spa

Inspector's notes

Observed cooked fajita veggies, cooked grilled corn, garlic in oil mixture, and cut mixed greens with best by date marks 9/9-9/13. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. 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). Corrective Action: Corrected at time of inspection. Repeat violation: second consecutive.

Inspector's notes

Observed large container of tortilla soup date marked 2/28 in walk-in cooler. Item was discarded at time. Please ensure all time/temperature controlled for safety food items are date marked and discarded within 6 days of the date that they have been prepared or removed from packaging. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw beef being stored on shelf above cooked chicken, and cooked beef in walk-in cooler. Ready to eat items were moved to top shelf at time. Please ensure all raw animal product is stored safely and in a way that cannot contaminate ready to eat food items. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 2 large covered containers of tortilla soup in walk-in cooler measured 61-64 degrees F internally. Items had been prepared yesterday and were not cooled properly. Items were discarded at time. Please ensure all time/temperature controlled for safety food items are cooled from 135 degrees F to 70 in no more than 2 hours, and down to 41 degrees F in no more than a total of 6 hours. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed various food items stored in vacuum bags in multiple walk-in coolers and freezers throughout kitchen area (raw meat, raw fish, cooked meats, cooked vegetables). Per chef, items had been placed in ROP between 1-6 days prior. Items were voluntarily discarded or removed from packaging at time (items removed from packaging were in ROP for less than 48 hours). Please ensure a variance is obtained for reduced oxygen packaging of food items for extension of shelf life. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sofrito salsa from 11/16, pi perade salsa from 11/15, onion jam from 11/15, and gooseberry jam from 11/11 located in the walk-in cooler and made in-house. 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 shell-stock tags filed without 'finished' dates. Shell-stock tags must be kept with shell-stock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. The PIC will label the date-marks moving forward. Discussed using an accordion folder. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed salsa, cut tomatoes, and caramelized onions with temperatures between 48-50*F in the 2nd cold holding unit to the left of the cook line. PIC stated the food had been placed into the unit at 11am and at the time of the inspection it was around noon. Ambient air temperature of the unit was 53*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. 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 53*F in the 2nd cold holding unit to the left. 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. The PIC will utilize the walk-in cooler until the unit has been serviced by a technician. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ROP'd raw salmon and cooked brisket in the walk-in cooler from 2/6. Without a variance, ROP'd food products should be held for a maximum of 48 hours then removed from the packaging. Fish cannot be ROP'd without a variance. The PIC voluntarily discarded the brisket and salmon. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed more than 5 small flies in the bar area. The establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Please obtain and hold the invoices. Corrective Action: Correct prior to next routine inspection.