Maricopa County, AZ

Radisson Hotel Phoenix Airport North

Permit ID: FD-07236

Permit Type: E & D

427 N 44th St Phoenix 85008

*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.
Priority Violation *
Cutting Edge Participant

Violation Description

Violation Comments

Correct By
Adequate hand washing facilities supplied & accessible
Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability... Handwashing sink in warewashing area and behind bar both out of hand soap. PIC stated that this weeks delivery with the soap still has not arrived, had PIC find some to be used until more arrives. Please ensure all handsinks are supplied with soap and drying towels at all times.
Corrected At Time Of Inspection
Food separated & protected
PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination... Container of raw steaks found being stored over cooked meatloaf in reach-in cooler in kitchen. No evidence of contamination present, had PIC move meatloaf to a more safe location. Please ensure raw animal products are not stored above ready to eat foods to avoid contamination.
Corrected At Time Of Inspection
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness... Warewashing machine in kitchen and behind bar measured 0-50ppm quaternary ammonium with test strips. Dishwasher attemped to prime line without success, had PIC contact the repair service to come out immediately. Instructed PIC to use 3 compartment sink for sanitizing dishes until equipment is repaired. Please ensure all warewashing equipment is in good repair to properly sanitize dishes, should be measuring 150-400ppm.
Corrected At Time Of Inspection
Proper cooling time & temperatures
PRIORITY VIOLATION-3-501.14, P: Cooling... Raw chicken marinating in covered metal containers found at 46*F in bottom of prep table cooler in kitchen. PIC stated that they were thawed the day before and had been marinating since the night prior. Had PIC discard items and discussed methods to better cool TCS food items. Please ensure all TCS foods are cooled rom 135*F to 70*F within 2 hours and from 70*F to 41*F within an additional 4 hours.
Corrected At Time Of Inspection
Proper date marking & disposition
PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition... Hard boiled eggs dated 10/24, goat cheese dated 10/20 and thai peanut sauce dated 9/25, had PIC discard items kept past discard date. Please ensure all TCS foods are date marked and discarded after 7 days including open/prepared date.
Corrected At Time Of Inspection
Inspection Comments

This establishment received a(n) D Grade and had 4 Priority, 1 Priority Foundation and 0 Core violations on this inspection. No County legal action will result from this inspection. A pattern of non-compliance is developing for Priority violation #13, [3-302.11 (A1-2)], which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action. Signed up PIC for AMC class at time of inspection. Discussed proper thawing of vacuum sealed raw fish.

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.