Grand Hyatt Scottsdale Resort

Inspector's notes

Observed chicken breast, beef and hamachi being ROP'ed and cooked via a Sous Vide method (except the Hamachi, which is served raw) at the time of the inspection. Both practices if held in the ROP packaging for more than 48 hours requires a variance approval from the department. Person in charge stated the beef is utilized within 5 days, Hamachi within 4 days and the chicken as needed (pulled from the freezer). 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.

Inspector's notes

Observed establishment selling hamachi (raw yellowtail) without information on its parasite destruction. Hamachi comes from Chula Seafood. Parasite destruction records or letter from supplier are required for all non-exempt fish served raw or undercooked at establishment. Must provide parasite destruction letter from supplier prior to re-inspection (Friday, June 6th).

Inspector's notes

Observed raw fish stored on the speed rack in the walk-in cooler above ready to eat tomatoes for caprese salad. 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.

Inspector's notes

Observed chicken breast, beef and hamachi being ROP'ed and cooked via a Sous Vide method (except the Hamachi, which is served raw) at the time of the inspection. Both practices if held in the ROP packaging for more than 48 hours requires a variance approval from the department. Person in charge stated the beef is utilized within 5 days, Hamachi within 4 days and the chicken as needed (pulled from the freezer). 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.