Andaz Scottsdale

Proper Cold Holding Temperatures

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: Observed a small container of fully cooked pancetta/75°F on the bottom shelf of a speed rack in the kitchen. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. After discussion with the PIC it was determined the pancetta was stored at room temperature since yesterday. Predefined Comment: All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Priority

Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored

7-102.11 - Priority Foundation: Common Name-Working Containers Addl Notes: Observed an unlabeled spray bottle of amber colored liquid stored near the dish machine. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. PIC was not sure what the spray bottle was filled with. Spray bottle emptied at time of inspection. Label spray bottles as necessary. Corrective Action: Corrected at time of inspection.

Proper Cooling Methods Used; Adequate Equipment for Temperature Control

3-501.15 (A) - Priority Foundation: Cooling Methods. 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/4617/AMC-Toolbox---Cooling. Addl Notes: Observed a 22 quart bucket of cooked vegetable stock/49°F cooling in the two door reach in refrigerator located between the kitchen and ware washing area. After discussion with the PIC in was determined the stock was cooling for 2 hours. Predefined Comment: 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. All TCS foods being cooled in deep containers were transferred to shallow containers/ blast chiller to allow for rapid cooling. Corrective Action: Corrected at time of inspection.