Adero Scottsdale

Inspector's notes

No quat test strips available for use in monitoring sanitizer solution. Manager brought test strips from another kitchen to banquet kitchen at time of inspection. Test strips are required for any sanitizers used with food contact surfaces. Corrective Action: Corrected at time of inspection.

Inspector's notes

***Second Consecutive Violation*** At handwashing sink near 3-compartment sink, no hand drying towels available. Hand drying towels were provided at time of inspection. Maintain all handwashing sinks stocked with hand drying towels at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

At in use warewashing machine, no detectable chlorine sanitizer at dishware surfaces. After manager adjusted tubing in sanitizer bucket and machine was re-run several cycles and maintenance checked machine, chlorine sanitizer solution with a concentration of 50-100ppm at dishware surfaces. Discussed more frequent monitoring of sanitizer solution, especially at start of day, after periods of inactivity, or when exchanging bottles of sanitizer solution. Corrective Action: Corrected at time of inspection.

Inspector's notes

***Second Consecutive Violation*** In walk in cooler, marked chicken and marked steak, not fully cooked and cooling for use the next day. Establishment does not have an approved non-continuous cooking policy in place. Via email, provided information on writing non-continuous cooking procedures. Provide written procedures before re-inspection. Non-continuous cooking of raw animal proteins requires prior approval of written procedures by department. Corrective Action: Correct prior to re-inspection.

Inspector's notes

In walk in cooler, cooked macaroni/88*F-100*F, cooked beans/55*F prepared and cooling in covered containers. Cooked macaroni was uncovered and cooked beans were portioned into shallow pans to continue the cooling process. Discussed proper cooling methods with employees. TCS foods are to be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no single use towels at the hand sink near the mechanical dishwasher where an employee was working. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the walk-in cooler, observed a pan of paritally-cooked NY strip steaks. Per PIC, these were heated to provide grill marks, but were not fully cooked. Non-continuous cooking of raw animal proteins requires prior approval of written procedures by department. Written procedures were written and reviewed at time of inspection. Also, the pan of steaks was labeled "par cooked". Corrective Action: Corrected at time of inspection.

Inspector's notes

In the walk-in cooler, observed a shallow pan of mashed potatoes/60F double covered with plastic wrap and aluminum foil. Per staff, the potatoes were cooling for about an hour, and it was uncovered to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

1) Provide an ASSE 1022 backflow preventer on water line to ice machine. 2) Have chemical company provide true, unobstructed minimum 1” air gaps in all chemical dispensers currently equipped with flex-gaps, notably veggie wash dispenser.