Veda Scottsdale

Inspector's notes

Observed build up of black residue on the soda nozzle gun at the bar area at the time of inspection. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, they must be cleaned at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or organic matter. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed buffet line set up with ready to eat items in open bowls, containers and hot holding cases with the lids all fully open with customers serving themselves and no employee actively monitoring the buffet line at the time of inspection or sneeze guards set up for food items. Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the CONSUMER before consumption, FOOD on display shall be protected from contamination by the use of PACKAGING; counter, service line, or salad bar FOOD guards; display cases; or other effective means. PIC instructed an employee to be the designated person to monitor the buffet line and Maricopa County sneeze guard handout was provided. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed containers of raw chicken and raw fish stored over containers of ready to eat cooked rice, cooked chicken, and cooked sauces in the walk-in cooler.

Inspector's notes

The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

On server line, cooked rice with internal temperature of 95*F. Per manager, rice was removed from walk in cooler, reheated in microwave, and placed in rice cooker and ready for service about 30 minutes. Instructed manager to reheat to 165*F and maintain hot at 135*F. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk in cooler, TCS foods (cooked meat dishes, cooked sauces, cooked rice) without proper date marks. Per manager, sauces, rice and meat dishes were prepared >24 hours. Instructed manager to date mark all TCS prepared foods that have been in establishment >24 hours. 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

Establishment uses chlorine warewashing machine and quat sanitizer solution. Establishment does not have either chlorine or quat sanitizer testing strips. Provide chlorine and quat testing strips before reinspection. Maintain required test strips at all times for monitoring sanitizer solutions. Corrective Action: Correct prior to re-inspection. 4-302.13 - Priority Foundation: Temperature Measuring Devices, Manual and Mechanical Warewashing. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Addl Notes: Establishment uses a high temperature warewashing machine for bar glassware. Establishment does not have a waterproof min/max irreversible thermometer for monitoring high temperature final rinse. Provide thermometer before re-inspection. (B) In hot water mechanical WAREWASHING operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature. Corrective Action: Correct prior to re-inspection.