Four Seasons Resort Scottsdale

Inspector's notes

On menu, rare and raw ahi tuna items lack asterisks and disclosure. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Provide approved consumer advisory for ahi items and remove the asterisk from the children's menu hamburger. Email corrective action within about a week. Corrective Action: Correct prior to re-inspection.

Inspector's notes

In walk-in cooler, observed hummus/52F, prepared the day before, and stored in a container over 8 inches deep. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. TCS foods prepared from cold or ambient room temperature ingredients must be cooled from 70°F to 41°F within 4 hours. Cooling procedures were reviewed. The improperly cooled hummus was discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed can of RAID insect spray stored with chemicals near the mechanical dishwasher. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw fish below and raw pork below raw beef in the walk-in fridge. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sliced tomatoes in prep table at 50°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. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Per PIC, sliced tomatoes had been in the prep table for an hour. PIC moved sliced tomatoes to the walk-in fridge to rapidly cool at time of inspection. Corrective Action: Corrected at time of inspection.