The Guest House Scottsdale

Food-Contact Surfaces: Cleaned and Sanitized

PRIORITY VIOLATION-4-501.114 (A-E) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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: Observed 150*F in the hi temp dish machine in the bar area, actively being used at time of inspection, utilizing a min/max thermometer. When food-contact surfaces are being sanitized with hot water in a dish machine, the surface temperature must reach at least 160°F as measured by an irreversible registering temperature measuring device to destroy pathogens that may remain on such surfaces after cleaning. The PIC placed an out of order sign on the machine and will utilize the back of house dish machine in the meantime. Corrective Action: Corrected at time of inspection.

Priority

Adequate Handwashing Sinks, Properly Supplied and Accessible

5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. 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: Observed the hand wash sink in the bar being used as a dump sink with a strainer, with straws and garnishes inside of the sink. Facilities must be maintained in a condition that promotes handwashing. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

Required Records Available: Shellstock Tags, Parasite Destruction

3-203.12 - Priority Foundation: Shellstock, Maintaining Identification. 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/4619/AMC-Toolbox---Approved-Source. Addl Notes: Observed shell fish tags in a deli container, not in chronological order and not dated of last use. Shell stock tags must be kept with shell stock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. The PIC will organize the tags in a binder, date them, and email a photo to the inspector by Friday, Oct. 16th. Corrective Action: Correct prior to re-inspection.

Compliance with Variance, Specialized Process, Reduced Oxygen Packaging Criteria or HACCP plan

3-502.11 - Priority Foundation: Variance Requirement. 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/3978/Food-Variances. Addl Notes: Observed ice cream made in house with two dairy bases such as milk and heavy whipping cream without a pasteurization machine nor a variance. When combining pasteurized dairy ingredients or time/temperature-control-for-safety food items, the new “base” must go through pasteurization again or the purchase of a pasteurized mix from a third-party provider. The PIC has opted to purchase a pasteurized mix and will discontinue selling their ice cream in the meantime. A variance/HACCP must be obtained prior to conducting any specialized processes. Variance/HACCP applications are available through the customer portal "Permit Center" at https://maricopacountyaz-energovweb.tylerhost.net/apps/selfservice#/home. Additional resources can be found at https://www.maricopa.gov/3978/Food-Variances. Corrective Action: Corrected at time of inspection.