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Courtyard By Marriott

Permit ID: FD-01311

Permit Type: E & D

2621 S 47th St Phoenix 85034


*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
1
Violation Description
Violation Comments
Correct By
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance - Hand wash station in rear of kitchen near 3 compartment sink access blocked by boxes and had pipe cleaner stored in sink basin. PIC moved boxes and removed pipe cleaner. Hand wash stations shall be kept accessible and only used for hand washing. ***2ND REPEAT*** Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability - Hand wash stations near 3 compartment sink and near dish wash machine observed without hand soap nearby. PIC provided hand soap for each station. Ensure each hand wash station has hand cleanser available.
Corrected At Time Of Inspection
11
Food in good condition safe, & unadulterated
PRIORITY VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented - Strawberries in reach-in cooler nearest prep top cooler and also in the reach-in cooler nearest dry storage found with fuzzy white substance. PIC discarded strawberries. Please check food products for adulteration daily and discard appropriately.
Corrected At Time Of Inspection
13
Food separated & protected
Core-3-302.11 (A3-8) , C: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection - Sealed container of raw sausage stored above package of prosciutto in reach-in cooler nearest prep coolers. PIC rearranged food products in accordance with food safety hierarchy chart. Ensure foods are stored in a manner that helps prevent possible cross-contamination.
Corrected At Time Of Inspection
21
Proper date marking & disposition
Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking - Multiple TCS food items such as tomato soup, chicken pot pie filling, cut melons, and roasted broccoli stored in reach-in coolers missing date marks. PIC stated the items were prepared within the last few days, the oldest being last Saturday and date marked them appropriately.
Corrected At Time Of Inspection
22
Time as a public health control: procedures & record
Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation - Creamers observed on cafe counter top without time marks/stickers. PIC stated the creamers had been placed out about 1:30 PM today and will discard them at 5:30 PM. PIC placed correct stickers on items. Please ensure time as a control policies are followed.
Corrected At Time Of Inspection
Inspection Comments

This establishment received a D Grade and had 1 Priority, 4 Priority Foundation and 1 Core violations on this inspection. Discussed proper chemical storage and monitoring. Also discussed consumer advisory requirements/restrictions and ware wash frequency. Sanitizer dispenser at 3 comp sink currently inoperable-sanitizer is being added manually. No County legal action will result from this 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.


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