Andaz Scottsdale

Hands Clean and Properly Washed

PRIORITY VIOLATION-2-301.14 - Priority: When to Wash. 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: At the grill observed a chef crack a raw unpasteurized shelled egg with gloved hands and place raw beef patty on the grill with gloved hands. Then without first washing their hands observed employee change their gloves and touch a clean plate. Predefined Comment: Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Predefined Comment: Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

FD-45592

Food Separated and Protected

Repeat Violation PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection from Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination. Addl Notes: In the undercounter refrigerator across from the stove observed an open hotel pan filled with raw unpasteurized shelled eggs and an open pan of unpasteurized pooled eggs stored on top of a sheet tray directly above open pans of cooked chicken sausages and cooked pork. Predefined Comment: 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. Corrective Action: Corrected at time of inspection. Repeat Violation: 2nd.

FD-45592

Proper Cold Holding Temperatures

Repeat Violation PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. 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/4576/AMC-Toolbox---Cold-Holding. Addl Notes: Under counter refrigerator at the coffee station island observed with ambient temperature of 45.9°F. Observed back of the unit/fans frozen. Observed plastic containers of heavy cream/46°F, cream cheese/46°F, ranch dressing made in house/47°F, and cold foam/44°F stored in the coffee station island refrigerator. In a melted ice bath next to the stove observed a pan of raw egg whites/ 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. After discussion with the PIC it was determined all TCS foods were placed in cold holding at 7AM (less than 4 hours ago). The ranch dressing was discarded at time of inspection. All other TCS foods in the coffee station island refrigerator were moved to the walk-in refrigerator to rapidly cool. Ice bath refilled with ice at time of inspection. Corrective Action: Corrected at time of inspection. Repeat Violation: 3rd.

FD-45592