Maricopa County, AZ

Renaissance Phoenix Downtown

Permit ID: FD-00571

Permit Type: E & D

100 N 1st St Phoenix 85004

*PRIORITY VIOLATION is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
NA means not available. See detailed inspection reports for additional information.
Grade
Priority Violation *
Cutting Edge Participant
D
3

Violation Description

Violation Comments

Correct By
07
No bare hand contact with RTE foods or approved alternate method properly followed
PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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.---- Observed an employee handling cherry tomatoes with their bare hands, and per the employee, these cherry tomatoes would not be cooked before being served. Had PIC discard all of the cherry tomatoes that they had touched with their bare hands. Please ensure that all ready-to-eat food items do not come into contact with anyone's bare hands in order to prevent the spread of harmful bacteria.
Corrected At Time Of Inspection
20
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: 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.---- In the prep table across form the grill, measured green chili sauce, cooked chorizo, and chorizo gravy all at 53*F. Also measured cut spinach at 47*F. Additionally, measured pepper jack, cheddar, American, shredded Mexican blend, and shredded cheder cheeses, all between 49-53*F. Per PIC, no one had taken a temperature of these items recently. Had PIC discard all of these items. Please regularly check the temperatures of all cold temperature sensitive (TCS) items to ensure they are at 41*F or below. Cold food above this temperature can grow harmful bacteria and lead to foodborne illness.
Corrected At Time Of Inspection
21
Proper date marking & disposition
PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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/4125/Food-SafetyOperator-Resources.----- In a reach-in fridge, observed three containers of pickled red onions, two dated from 1/20, and one container dated from 1/26. Per PIC, these red onions are added to a hot brine solution and then cooled. Had PIC discard all three containers for being past the 7 days. Any non-temperature sensitive food item that is hot brined must not be kept longer than 7 days in order to prevent harmful bacteria growth. Discussed cold brining to allow the pickled onions to be kept longer than 7 days. Additionally, in a different reach-in fridge, observed two containers of cooked tomatoes, dated rom 1/27. Had PIC discard both containers. Please ensure all cooked vegetables (and all other TCS items) are not kept longer than 7 days to prevent harmful bacteria growth. ---------------Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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/4125/Food-SafetyOperator- Resources.---- In a reach-in fridge, observed an opened package of pepper jack cheese, an opened bottle of cows milk, and an opened bottle of heavy cream, all with no date marks. Per PIC, they had been opened the previous day. Had PIC place a correct date mark on these items. Please ensure that all temperature sensitive food items are marked with the day that they were opened/prepared in order to prevent the food from staying longer than 7 days. Certain bacteria, such as Listeria, can growth to harmful amounts even when kept under proper refrigeration.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Core-3-501.15 (B), C: Cooling Methods; Cooling containers. 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.--- In the prep table across from the grill, observed a container of sliced ham measured at 53*F in the top part of the table. Per PIC, this item had been sliced within the last hour. Had PIC move the ham to the reach-in to properly cool. Any TCS item that is not 41*F or below shall be cooled in an appropriate fridge, such a s a reach-in or the walk-in. The tops of prep tables do not have sufficient air flow to cool items.
Corrected At Time Of Inspection
Inspection Comments

This establishment received a(n) D Grade and had 3 Priority, 1 Priority Foundation and 1 Core violations on this inspection. No County legal action will result from this inspection. The Inspection Report was emailed and confirmed at time of inspection.


Definitions
Priority violation is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
e.g. - Food employees do not properly wash hands when required
Priority foundation violation is a minor violation that does not directly contribute to an increased risk of foodborne illness but failure to correct this violation may lead to the occurrence of a priority violation.
e.g.- Hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly washing hands when required)
Core violation is a minor violation that relates to general maintenance and sanitation.
e.g. -No sign reminding employees to wash hands
Verification Visits are inspections of establishments enrolled in the MCESD Cutting Edge Program, which requires an enhanced food safety program and ongoing demonstration of active managerial control. Verification Visit inspections found in compliance with Cutting Edge program requirements receive an “A” grade.
The matrix below has been used to grade food inspections under the voluntary grading system starting on October 14, 2011.