Scottsdale Village Square

Inspector's notes

Two pans of shrimp items and green beans-101-118F in the rear steam table area. PIC stated that all items were made about two hours prior and relocated to the oven to reheat. Ensure that TCS foods are maintained at 135F or above when hot holding. Corrective Action: Corrected at time of inspection.

Inspector's notes

Milk, sour cream, multiple portioned pudding items-47-50F in the reach in cooler in the server pass through area. PIC was unsure when the items were placed into the unit and discarded-see embargo form. Keep PHF/TCS foods in cold holding at 41F or below. *Ambient temperature of the reach in cooler was 52F. PIC removed all food items from the unit and stated that the unit would not be used until it is maintaining 41F or below. Establishment has sufficient refrigeration. Corrective Action: Corrected at time of inspection.

Inspector's notes

Certified Food Protection Manager not at establishment during the inspection. Maricopa County requires all establishments that serve open food, which requires time/temperature control for food safety, to have at least one certified Food Protection Manager (CFPM) on staff. The Person in Charge shall be a CFPM and is required to be onsite during the hours of operation. This certificate must be visible or readily accessible. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cooked chili dated 3/4 (1day past discard date) and an open deli ham dated 3/2(3 days past discard date), in the walk-in cooler. PIC discarded the TCS foods for being held past the discard date, see embargo form. Discussed date marking and disposition. The Food Code requires that TCS foods be discarded 7 days after opening/prep when held at 41F or less. Listeria is the pathogen of concern, which cannot be observed by looking at the food in question. Day 1 begins the date that a package of TCS food is opened, such as deli meats, or once cooked/prepped, such as noodles or proteins. Adding 6 to the date of day one (6+1) determines the discard date. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an open energy drink can and cell phone on the wire rack above clean dishes on the clean dish rack across from the 3-compartment sink. Employee moved the personal items. Discussed beverages in cups with lids and straws. Because employees could introduce pathogens to food by hand-to-mouth-to-food contact and because street clothing and personal belongings carry contaminants, areas designated to accommodate employees' personal needs must be carefully located. Food, food equipment and utensils, clean linens, and single-service and single-use articles must not be in jeopardy of contamination from these areas. Corrective Action: Corrected at time of inspection.