Four Seasons Resort Scottsdale

Inspector's notes

On bar menu, observed tuna tartare (raw) offered for sale without Consumer Advisory. 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. Email proof of corrective action to inspector within about a week. Corrective Action: Correct prior to re-inspection.

Inspector's notes

In refrigerator, observed thawed vacuum packaged barramundi. 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. PIC instructed to remove the thawed seafood from the vacuum packages. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In walk-in cooler, observed tortilla soup/50F, prepared the day before, and stored in a covered 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. Reviewed cooling procedures. PIC voluntarily discarded the improperly cooled soup. Corrective Action: Corrected at time of inspection.

Inspector's notes

In prep cooler, observed ROP cooked prawns that, per PIC, had been vacuum packaged in the establishment. Except for FISH that is frozen before, during, and after PACKAGING and bears a label indicating that it is to be kept frozen until time of use, a FOOD ESTABLISHMENT may not PACKAGE FISH using a REDUCED OXYGEN PACKAGING method. 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. The prawns were voluntarily discarded by PIC. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw fish above RTE foods 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 pico de gallo, sliced cheese, and sliced tomatoes in the prep table across from the cookline at 50-52°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, foods had not been in the prep table for longer than two hours. 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.