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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.

Grade
Priority Violation *
Cutting Edge Participant
D
5
Violation Description
Violation Comments
Correct By
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.14, P: When to Wash Observed line cook handle raw fish to season and place on grill with gloved hands. Employee was then seen changing gloves and rinsing gloved hands with some water. Employee then handled fried chicken. No hand washing was observed. Fried chicken was discarded by employee (see embargo form). PIC instructed employee to dispose gloves and wash hands appropriately. Please ensure employees wash hands between working with raw food and RTE food, and whenever necessary to avoid cross contamination
Corrected At Time Of Inspection
12
Required records available; shell stock tags, parasite destruction
PRIORITY VIOLATION-3-402.11, P: Parasite Destruction; Raw as Ready-to-Eat Fish Establishment offers raw/undercooked salmon as part of their regular menu. PIC was unable to provide parasite destruction documentation at time of inspection. PLEASE CORRECT PRIOR TO REINSPECTION.
Correct Prior To Reinspection
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness Mechanical ware washer in the back of establishment measured at 0ppm chlorine concentration. Measurement taken on 3 different cycles. PIC contacted company an technician arrived to perform repairs. Chlorine concentration after repairs measured at 50ppm. PIC must ensure chlorine sanitizer concentration is at 50ppm-100ppm.
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 Observed cooked pasta, marinara sauce and cooked chicken inside the walk in cooler stored in covered containers at temperatures ranging from 49F-50F. Date marking indicated it had been prepared over 24 hours prior to inspection. PIC discarded cooked pasta, marinara sauce and cooked chicken (see embargo form). Also observed in the walk in cooler cheese, milk, butter, melon and ham at temperatures ranging from 45F-49F. PIC stated these items had been prepped over 4 hours prior to inspection, milk had been in walk in cooler from previous day. Items were discarded by PIC (see embargo from). Walk in cooler measured at 50.4F on min/max thermometer (see violation 31). TCS foods will only be kept in reach in units until repairs are performed. Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less.
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 Observed vegetable soup inside the walk in cooler with a date mark from 6/24/18. Establishment uses preparation date as their date mark. PIC discarded vegetable soup. A food shall be discarded if: It exceeds the 7 days at 41?F, except time it is frozen; It is in a container or package that does not bear a date/day and has been held for > 24 hours.
Corrected At Time Of Inspection
23
Consumer advisory provided for raw or undercooked foods
Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens Establishment offers raw/undercooked burgers, salmon and steak as part of their menu. Raw/undercooked items are asterisked and linked to a footnote that only contains a reminder. No disclosure indicating the items can be served raw/undercooked is available. Please ensure the consumer advisory has a disclosure and reminder. Menu consumer advisory must have a disclosure by either describing the product as being raw or undercooked (i.e. raw oysters, burgers cooked to order) or by utilizing an asterisk directing them to a footnote that describes the item as being served raw or undercooked.
Correct Prior To Reinspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment Walk in cooler measured at 50.4F on min/max thermometer. PIC stated temperature had read at 40F at 6:00am. TCS food was discarded by PIC (see violation 20). TCS foods will only be kept in reach in units until repairs are performed. Establishment has 2 tall reach in units and 2 prep cold holding units with reach in compartments. PIC contacted maintenance. PLEASE CORRECT PRIOR TO 24 HOUR REINSPECTION. Core-3-501.15 (B), C: Cooling Methods; Cooling containers Observed cooked corn in the prep cold holding unit by the fryer at 49F. Per PIC, corn had been cooked less than 4 hours prior to inspection. Instructed PIC to place the uncovered container in the reach in cold holding unit. Please ensure TCS food is cooled to a temperature of 41F or below in the proper equipment. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be arranged in the equipment to provide maximum heat transfer through the container walls; and loosely covered, or uncovered if protected from overhead contamination, during the cooling period to facilitate heat transfer from the surface of the food.
Correct Prior To Reinspection
Inspection Comments


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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