Acoya Scottsdale at Troon

Inspector's notes

Observed several clear plastic food containers, stored as clean on a rack near the dish pit, with liquid and food debris on the inside food contact surfaces. PIC placed the containers into the dish pit to be rewashed and sanitized. Also observed cutting boards and knives air-drying with food debris on the food-contact surfaces. Equipment food contact surfaces and utensils shall be clean to sight and touch. Discussed the hazards of TCS foods left on equipment that is stored at room temperature. Many foodborne illness pathogens grow rapidly in the danger zone (41-135F). TCS food debris remaining on clean equipment is a potential source of contamination for foods that come into contact with the equipment. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cartons of liquid egg and raw shell eggs cold holding in the top of the cook-line prep cooler with internal temperatures of 65-69F, probe thermometer, verified by PIC. According to cook, the liquid and shell eggs were stored on the line for around 2 hours. The shell eggs and cartons of liquid egg were stacked above the refrigerated section in the top of the prep cooler. Cook placed the TCS foods into the walk-in cooler to rapidly cool to 41F or less and will keep TCS foods entirely in the refrigerated space of the cooler on the cook-line. Discussed the importance of maintaining cold food at 41F or less to limit pathogen growth and avoid causing foodborne illness. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41F to 135F too long. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several packages of raw fish filets in ROP packages thawing in metal pans in the walk-in cooler. The ROP packages of fish labeled with statements indicating to “thaw immediately before use” and “keep frozen, and thawed under refrigeration immediately before use.” Discussed removing frozen fish from the reduced oxygen environment prior to thawing to prevent the possibility of C. botulinum toxin formation, the Food Code requires that any frozen ROP fish that does not have barriers to growth of C. botulinum in addition to refrigeration be completely removed from the ROP environment or package prior to thawing. Cook removed the fish from packaging to introduce oxygen. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the low temp mechanical dish machine with a concentration of 0 ppm chlorine on recently washed dishes in the machine. The dish machine was ran though several cycles and the chlorine concentration remained at 0 ppm, verified with inspector and person in charge's (PIC) test strips. There appeared to be air in the line which did not allow the chlorine to be dispensed. According to PIC, the dish machine usually operates as a high-temp machine but has been switched to chemical sanitizing until the booster is repaired. The dish machine reached 115F during the inspection. PIC will have recently washed dishes rewashed, rinsed, and sanitized in the 3-compartment sink until the chlorine is at 50-100 ppm. Discussed having an employee test the chlorine in the dish machine, before it is used to sanitize dishes, to ensure proper sanitization. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked pot roast, cooling from the day prior to inspection, in a deep (over 6") covered metal container, with an internal temperature of 52-53F. Also observed several soups cooling from the day prior to inspection, with internal temperatures of 46-52F stored in 5 gallon, deep and covered plastic containers: chicken tortilla, chicken garbanzo, split pea, broccoli, fish and shrimp, lobster bisque, beef and veggie, and beef broth. The cooling foods were cooling in the walk-in coolers and temperatures were taken with a probe thermometer and verified by PIC. PIC discarded the soups and pot roast, see embargo form. PIC will retrain employees on proper cooling methods such as using shallow metal pans that are loosely covered and placed into the walk-in cooler/freezer on a speed rack or top shelf to facilitate airflow. Ice wands, using ice as an ingredient and frequent stirring also help to facilitate rapid cooling. TCS foods must cool from 135-70F in 2 hours and from 70-41F in the next 4 hours. Safe cooling requires removing heat from food quickly enough to prevent microbial growth. Excessive time for cooling of time/temperature control for safety foods has been consistently identified as one of the leading contributing factors to foodborne illness. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the ice cream scoop stored in cloudy, room temperature water and spoons laying in cut melons, with the handles in contact with the melons, in the server's refrigerated drawers. Employee removed the ice scoop and spoons. Discussed storing the ice scoop in warm (135F) or running water. Discussed storing the scooping spoons in a separate container so that the ready-to-eat fruit is not contaminated by the spoon handle, which is held with bare hands. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no soap at the handsink near the soup in the server's area. PIC provided hand soap. Facilities must be maintained in a condition that promotes handwashing. Handwashing sinks must be maintained so accessible at all times, not used for other purposes than hand washing, and supplied with warm water, soap and paper towels. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dried food debris on the back of the deli slicer's food and non-food contact surfaces. According to PIC, the slicer was used the day prior to inspection. Also observed food debris/soil on the inside food-contact surface of metal pans stored as clean on the rack near the cook-line. PIC will rewash and sanitize the slicer and soiled pans. Equipment food contact surfaces and utensils shall be clean to sight and touch. Discussed the hazards of TCS foods left on equipment that is stored at room temperature. Many foodborne illness pathogens grow rapidly in the danger zone (41-135F). TCS food debris remaining on clean equipment is a potential source of contamination for foods that come into contact with the equipment. Corrective Action: Corrected at time of inspection.

Inspector's notes

2ND CONSECUTIVE VIOLATION Observed several TCS food items, such as sliced ham, sliced turkey, precooked chicken wings, homemade corn salad, homemade chicken salad, homemade coleslaw, cut tomatoes, open package of sliced mozzarella cheese, cooked rice, and cooked chicken, in the server's prep cooler, cook-line prep cooler, and walk-in cooler, without date marks or with an incorrect label that was not removed prior to washing the pan. PIC knew the start dates of each item. Discussed training all employees to date mark TCS foods with the start or discard date. Date marking is the mechanism by which the Food Code requires active managerial control of the temperature and time combinations for cold holding. Industry must implement a system of identifying the date or day by which the food must be consumed, sold, or discarded. Date marking requirements apply to containers of processed TCS food that have been opened and to food prepared by a food establishment, in both cases if held for more than 24 hours, and while the food is under the control of the food establishment. Corrective Action: Corrected at time of inspection.

Inspector's notes

-- In the walk-in refrigerator, observed multiple ready-to-eat TCS foods such as mac and cheese sauce, cooked pasta, tomato bruschetta, marinara sauce, and cooked pork observed with prep date labels either missing or exceeding 7 days. Per PIC, the items were made between the dates of 11/15 and 11/18. The PIC stated they knew exactly when all items were prepared. All RTE/TCS foods were properly date marked at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.

Inspector's notes

-- In reach-in refrigerator drawer, observed diced tomatoes, diced sausage, and diced ham with internal temperatures ranging from 46°F-54°F using probing thermometer. In walk-in refrigerator, observed green enchilada sauce in approximately 4" plastic container with an internal temperature of 72°F-77°F. Per PIC, the items in the reach-in were just prepared approximately 30 minutes prior to the inspection, and the enchilada sauce was prepared about 1.50 hours prior to the inspection. All TCS foods cooling down were placed in rapid cooling equipment at the time of inspection. TCS foods must 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 in use drink station bar hand sink with no paper towels at hand sink. Notified Person In Charge (PIC). PIC will have employee restock hand sink with paper towels. Corrective Action: Corrected at time of inspection. 6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox: Handwashing. Addl Notes: Observed at in use bar drink station hand sink with no hand soap. Notified Person In Charge (PIC). PIC will have employee restock hand sink with hand soap. =====All hand sinks at all times need to be stocked with hand soap. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed main cook line sandwich unit with ambient temperature of 51.3*F with min/max thermometer. TCS foods inside drawers was: cooked beef at 51*F; cooked pasta 46*F-49*F; raw salmon at 44*F. Observed excessive ice build up inside unit. Notified Person In Charge (PIC). PIC had employees move all tcs foods to main walk in unit to cool below 41*F. Per PIC the food was place around 10am-11am. Time of inspection is after 1pm. Verified all tcs foods below 41*F after 1 hr. =====Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two spray bottles labeled and full of Sanitizer Quat angled and stored directly over baking condiments and clean utensils. Notified Person In Charge (PIC). PIC moved both chemical spray bottles. ====Toxic substances stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed three employees working with open food in prep and main line area with no hair restraints. Notified Person IN Charge(PIC). ===Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, or other effective hair restraints and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single service and single-use articles. Corrective Action: Correct prior to next routine inspection.