Adero Scottsdale

Inspector's notes

At in use warewashing machine, employee handled dirty dishware with gloved hands, then donned new gloves to handle clean dishware without a proper handwash. Instructed employee to rewash dishware, and wash hands before continuing with task. At bar, employee donned gloves to handle ready to eat garnishes without a proper handwash. Instructed employees on using tongs or picks when handling ready to eat garnishes for drinks. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment provides fish undercooked, per consumer advisory on menu. Establishment does not have a parasite destruction letter. Parasite destruction records or letter from supplier are required for all non-exempt fish served raw or undercooked at establishment. Provide parasite destruction letter from supplier prior to re-inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

In walk in cooler, on speed rack, sheet pan of packaged raw chicken stored over packages of raw beef and packaged ground beef stored above packages of raw whole steaks. Employee re-arranged raw proteins with raw whole steaks above raw ground beef above raw chicken. All raw animal proteins are to 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

***Second Consecutive Violation*** In downstairs smoothie bar, in under counter reach in refrigerator, TCS foods (assorted dairy, egg, bacon, sausage burritos and sandwiches, blended spinach mix) with internal temperatures of 51*F. Per employee, TCS foods were in refrigerator >4 hours. TCS foods (assorted dairy, egg, bacon, sausage burritos and sandwiches, blended spinach mix) were discarded. See embargo form. Ambient temperature of under counter reach in refrigerator was 51*F, taken with inspector min/max probe thermometer. Discontinue storing of TCS foods in refrigerator until repaired. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

At bar, employee handled read to eat fruit garnish with bare hands. On cook line, employee cutting ready to eat tomatoes with bare hands. Instructed both employees to discard fruit and tomatoes, wash hands and don gloves to continue with tasks. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment provides fresh shellstock and last used dates not noted on tags. Manager provided last used date on tags. Shellstock tags are to be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. Corrective Action: Corrected at time of inspection.

Inspector's notes

In downstairs smoothie bar, in under counter reach in refrigerator, TCS foods (assorted dairy, cream cheese, chorizo egg burritos and sausage egg sandwiches, blended spinach strawberry mix) with internal temperatures of 50*F. Per employee, TCS foods were in refrigerator >4 hours. TCS foods (assorted dairy, cream cheese, chorizo egg burritos and sausage egg sandwiches, blended spinach strawberry mix) were discarded. See embargo form. Ambient temperature of under counter reach in refrigerator was 48.3*F, taken with inspector min/max irreversible thermometer. Discontinue storing of TCS foods in refrigerator until repaired. Property maintenance was called at time of inspection. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk in freezer, fish in establishment reduced oxygen packaging. Per manger, fish is received fresh, portioned and frozen in reduced oxygen packages. Instructed manager to discard fish. See embargo form. Discontinue reduced oxygen packaging of fresh fish. Via email, provided variance information for any future reduced oxygen packaging. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

1) Install a hand sink in sever hallway (beverage counter). Hand sink must be NSF, have hot and cold water and drain to the sewer. 2) Install a dump sink in the bar area. Dump sink must be NSF, have hot and cold water, and drain to the sewer. 3) Install an ASSE 1022 backflow preventer (such as a Watts SD3) on all water lines to coffee/tea brewers/espresso machines and ice machines, including in Revive Bar area. 4) Either replace ASSE 1022 backflow preventers on soda carbonators, install new ASSE 1022 backflow preventers on water lines upstream of carbonators, or install an RPZ backflow preventer (ASSE 1013 such as a Watts 009) on water lines upstream of carbonators. ASSE 1022 backflows on soda must be replaced yearly; RPZ backflow must be tested yearly. 5) Re-plumb drain lines in bar so that all drain lines are hard-piped (no flex tubing), sloped to drain, with 1” air gaps at floor sinks.

Inspector's notes

6) Repair flooring throughout kitchen area. Flooring is in a state of disrepair that the whole floor needs to be replaced. 7) Replace cabinetry that is in disrepair in server hallway (beverage counter). Recommend installing stainless steel shelving/cabinets instead of laminate millwork. 8) Install cove base throughout interior of Revive Bar.