SONESTA SELECT TEMPE
Permit ID: FD-81669
Permit Type: E & D
601 S Ash Ave 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.
NA means not available. See detailed inspection reports for additional information.
Grade
Priority Violation *
Cutting Edge Participant
Not Participating
2
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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/4573/AMC-Toolbox---Handwashing.-----Observed no hand soap at hand sink by ice machine and by walk-in cooler. PIC provided soap at the time of inspection. Hand soap must always be available at all hand wash sinks to allow for proper hand washing.
Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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/4573/AMC-Toolbox---Handwashing.-----Observed no paper towels at hand sink by ice machine and by main cook line. PIC provided paper towels at the time of inspection. A hand drying provision must always be available at all hand wash sinks to allow for proper hand washing.
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. 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.-----Observed cooked potatoes at 48-50'F and raw shell eggs at 65-68'F (internally probed) in front prep cooler. The prep cooler was measured to have an ambient minimum air temperature of 62.5'F. Per employee, the cooler does not work and items are placed in cooler for breakfast service before being placed back in walk-in cooler. No other TCS food items were stored in prep cooler. The raw shell eggs were embargoed and discarded at time of inspection. The cooked potatoes were relocated to walk-in cooler to rapidly cool to 41'F at time of inspection. PIC will discontinue use of prep cooler (only minimal items were observed being stored in cooler at time of inspection) and utilize walk-in cooler until prep cooler is repaired. Discussed proper cold holding with the PIC. All TCS foods held cold must be held at 41'F or below at all times.
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. 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 cooked eggs in walk-in cooler with discard date of 10/30/2021. The cooked eggs were embargoed at the time of inspection. Discussed date marking procedures with the PIC. All RTE/TCS foods must be date marked after 24 hours and sold or discarded after 7 days (including the day it was made as day 1).
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. 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 menu for establishment listing eggs cooked any style. No consumer advisory was listed on menu including disclosure or reminder statements. Provided consumer advisory guidance document at time of inspection to PIC. Must provide an approved consumer advisory with reminder and disclosure statements prior to re-inspection on 11/8/2021.
Correct Prior To Reinspection
46
Warewashing facilities: installed, maintained, & used; test strips
Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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.-----Observed no quat test strips available at time of inspection. Establishment utilizes quat test strips for sanitizing food contact surfaces. Discussed importance of having quat test strips to determine concentration of sanitizer levels. Must obtain prior to re-inspection on 11/8/2021.
Priority Foundation-4-302.13, Pf: Temperature Measuring Devices, Manual and Mechanical Warewashing. 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.-----Observed establishment utilizing a high temperature dishwasher for cleaning and sanitizing of food contact surfaces. Establishment was unable to provide an irreversible registering temperature indicator (such as waterproof thermometer or heat sensitive test strips) at the time of inspection. Must provide irreversible registering temperature indicator prior to re-inspection on 11/8/2021.
Correct Prior To Reinspection
Inspection Comments
This establishment is not participating in the award program at this time and had 2 Priority, 5 Priority Foundation and 1 Core Violations on this inspection. No County legal action will result from this inspection. Core-2-102.12(A), C: Certified Food Protection Manager-----Observed no certified food protection manager certificate available at the time of inspection. A certified food protection manager is required for facility. Per PIC, certification has likely expired and management will be scheduled for certification class. Must obtain prior to next routine inspection. Inspection rights acknowledged by James O'Meara. Report emailed to James O'Meara. OF NOTE: 1. Items due for re-inspection may be submitted electronically to inspector. 2. Reviewed storage of bacon/butter and cooling procedures for these items. Must be held hot above 135'F at all times. If cooled and re-heated, must be reheated to 165'F prior to hot holding. 3. Reviewed storage of knives between use with PIC. 4. Reviewed prep cooler may not be used for storage of TCS foods until repairs are completed. In the future, do not utilize known non-functioning for storage of TCS foods even if only for short service windows.
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.
