JW Marriott Scottsdale Camelback Inn Resort & Spa

Inspector's notes

Observed watermelon + mint, cantaloupe + basil, and pineapple + rosemary packaged juices in the reach in refrigerator closest to the warewashing area. According the PIC the juices are made and packaged onsite. Juices that have not been specifically processed to prevent, reduce, or eliminate the presence of pathogens shall have the following consumer advisory, “WARNING: This product has not been pasteurized and, therefore, may contain harmful bacteria that can cause serious illness in children, the elderly, and persons, with weakened immune systems.” Instructed PIC to create labels and ensure the labels are on all unpasteurized bottled juices prior to the next routine inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

In countertop refrigerated prep rails observed corn salsa/54°F, bean sprouts/60°F, chopped lettuce/54°F, roasted tomatoes/53°F, roasted peppers/56°F, and cooked pickled onions/54°F, edamame hummus/45°F, chia pudding/ 51°F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. According to the PIC all TCS foods had been placed in the countertop refrigerators less than 4 hours ago. All TCS foods improperly cold held were relocated to alternative functioning refrigeration or ice baths to rapidly cool to 41°F at time of inspection. Discussed maintaining lids closed, metal pans, and filling gaps to aid cold holding TCS foods at 41°F or less. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed rice paddle and zester stored in standing sanitizer water/ bucket. Observed ice scoop stored in ice well with handle of the scoop touching the ice.