Phoenix Marriott Tempe at The Buttes
Permit ID: FD-53875
Permit Type: E & D
2000 Westcourt Way Tempe 85282
*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.
NA means not available. See detailed inspection reports for additional information.
Grade
Priority Violation *
Cutting Edge Participant
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. ---- Observed glasses being washed in the dishwasher at the bar, but measured 0 ppm of chlorine sanitizer. PIC rewashed the dishes in the main banquet dishwasher upon request, and discussed having all dishes being washed in the main dishwasher until the bar dishwasher is fixed. Please ensure chlorine sanitizer measures between 50-100 ppm for food contact surfaces. 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/4574/AMC-Toolbox---Food-Contact-Surfaces.
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 chicken in the bottom of the large prep cooler on the line that was 48*F-52*F. Per PIC, the chicken had been made the night before. PIC discarded the chicken upon request.
Observed salsa and cream sauces in small metal containers that were stored in a larger metal container in the top of the large prep cooler on the line that were 44*F-46*F. Per PIC, the items had been in the cooler for 3 hours. PIC moved the salsa and cream sauces to the walk-in cooler for rapid cooling upon request. Discussed ensuring that the containers are stored in the top of the prep cooler properly so that the food is below the fill line.
Observed cheese, onion dip, hamburger, hot dogs, beef, and spinach in the small prep cooler on the line that were 46*F-52*F. Per PIC, all items had been placed in the cooler about 3 hours prior. PIC moved all of the items to the walk-in cooler for rapid cooling upon request. Please ensure all TCS food colds holds at 41*F or below.
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.
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 cooked rice with a date mark of 8/7 and roasted napales with a date mark of 7/31 in the large prep cooler on the line. PIC discarded the items upon request. Please ensure all TCS food are used or discarded within 7 days (day made + 6 days). 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.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. ---- Observed small prep cooler on the cook line holding internal temperature of 47*F. PIC removed all TCS food from the prep cooler upon request. Please repair prep cooler so that it is holding at 41*F or below prior to re-inspection on 8/21/19. 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.
Correct Prior To Reinspection
Inspection Comments
This establishment received a(n) D Grade and had 3 Priority, 1 Priority Foundation and 0 Core violations on this inspection. 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.
