Maricopa County, AZ

Tempe Mission Palms Hotel

Permit ID: FD-02538

Permit Type: E & D

60 E 5th St Tempe 85281

*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

Violation Description

Violation Comments

Correct By
16
Proper cooking time & temperatures
Priority Foundation-3-401.14 (F), Pf: Non-Continuous Cooking; Documentation. 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/4616/25575/AMC-Toolbox---Cooking.>>>>>Observed swordfish filets and pork in the walk in refrigerator closest to the hot holding equipment that had been par-cooked. Per the PIC Tempe Mission Palms does not have a policy for non-continuous cooking. Written procedures for non-continuous cooking shall: Have obtained prior approval from the regulatory authority; Be maintained in the food establishment and are available to the regulatory authority upon request; Describe how the requirements for non-continuous cooking are to be monitored and documented by the permit holder and the corrective actions to be taken if the requirements are not met; Describe how the foods, after initial heating, but prior to complete cooking, are to be marked or otherwise identified as foods that must be cooked prior to being offered for sale or service; Describe how the foods, after initial heating but prior to cooking are to be separated from ready-to-eat foods.
Correct Prior To Reinspection
19
Proper hot holding temperatures
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding.>>>>>Observed cooked flank steak and pork carnitas stored in the hot holding boxes in the kitchen area with an internal temperature ranging from 109*F to 125*F. Per the PIC the foods had only been in the hot boxes for half an hour and were removed and placed back in the oven to rapidly heat back up. Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 135°F or higher.
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. 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.>>>>>Observed all the foods on the buffet line to be under time-as-a-control but no documentation as to when the food is placed out or when it is discarded. Per the PIC Tempe Mission Palms does have a written time-as-a-control policy but no logs or indicators for the foods under that policy. PIC stated they would create a log for the foods and start marking to the foods to indicate when they were removed from temperature control and put out for service. If utilizing 4 hours and no temperature control the food must be marked or otherwise identified to indicate the time that is 4 hours past the point the TCS food was removed from temperature control.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals>>>>>Observed the chemical dishwashing machine to be sanitizing dishes in a solution well above 200ppm of chlorine sanitizer. PIC stated they would discontinue the use of the machine and set up a 3 compartment sink to wash, rinse and sanitize dishes until the dishwashing machine could be maintained. Always maintain proper chemical sanitizer concentrations in all dishwashing units.
Corrected At Time Of Inspection
49
Plumbing installed; proper backflow devices
PRIORITY VIOLATION-5-205.15 (A), P: System Maintained in Good Repair; According to Law>>>>>Observed a hose attached to the mop sink faucet that was attached to a wall-mounted chemical dispensing unit on the other end. PIC disconnected the hose during the inspection. Referring to design, construction, and installation, a plumbing system shall be designed, constructed, and installed according to law.
Corrected At Time Of Inspection
Inspection Comments

This establishment is not participating in the award program at this time and had 3 Priority, 2 Priority Foundation and 0 Core Violations on this inspection. No County legal action will result from this inspection. Reviewed date marking and disposition criteria with PIC during the inspection. A reinspection will take place within 10 business days to establish a formal non-continuous cooking policy. Inspection report delivered via email.


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.