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Inspection Report

Business Name
Radisson Hotel Phoenix Airport

Business Address
427 N 44TH ST PHOENIX AZ 85008

Permit Number
FD-07236

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
5/8/2024

Grade
D

Priority Violation
4

Inspection Status
Completed

Violations

Violation #: 8

Description: Hands Clean and Properly Washed

Comments:

PRIORITY VIOLATION-2-301.14, P: When to Wash. >>>Observed employee cleaning dirty dishes then proceed to put away clean dishes without washing hands. Instructed PIC and employee on proper handwashing procedures and the need to clean hands after touching dirty dishes before touching clean. 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.

Correct By: Corrected At Time Of Inspection

Violation #: 9

Description: No Bare Hand Contact with RTE Foods or a Pre-Approved Alternate Properly Followed

Comments:

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods.>>>Observed employee enter into kitchen and grab pieces of bacon with their bare hands for self service. Instructed PIC that all ready to eat foods must be handling using tongs or gloves. 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.

Correct By: Corrected At Time Of Inspection

Violation #: 15

Description: Food Separated and Protected

Comments:

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. >>>Observed container of raw shrimp being stored on shelf below container of raw hamburger patties. Instructed PIC to move shrimp to be stored above raw beef at time of inspection. PIC rearranged shrimp to be stored above hamburger patties at time. 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/4621/AMC-Toolbox---Cross-Contamination.

Correct By: Corrected At Time Of Inspection

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-702.11, P: Cleaned and Sanitized Before Use After Cleaning.>>>Observed dishwasher not in service. According to PIC, dishwasher is scheduled to be replaced tomorrow 5/9/2024. At the time of the inspection, the establishment was using a 3-compartment sink to sanitize equipment. At the time, employee was observed washing equipment and putting equipment away as clean without sanitizing equipment in 3-comp sink. Instructed PIC that all equipment, dishes and utensils must be washed, rinsed and sanitized prior to storing away as clean. Employee moved equipment to 3-comp sink at time and filled sink to begin manually sanitizing equipment. 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.

Correct By: Corrected At Time Of Inspection

Violation #: 44

Description: Utensils, Equipment and Linens; Properly Stored, Dried, Handled

Comments:

Core-4-901.11, C: Equipment and Utensils, Air-Drying Required>>>Observed several clean pieces of equipment being stacked with water accumulating in between equipment. Instructed PIC that all equipment and utensils must be air dried prior to stacking.

Correct By: Corrected At Time Of Inspection

Comments/Details

This establishment received a(n) D Grade and had 4 Priority, 0 Priority Foundation violations on this inspection.
No County legal action will result from this inspection.
Report emailed.

Award: D,Review Complete: CHECKED,Review Notes: Complete- MM,Signer: Bill Heitzig

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation: 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: 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. For example, 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: Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program: All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.

Grading System The matrix below is used to grade food inspections under the voluntary grading system.
Violation Category	Grade A	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade C	Grade C	Grade C	Grade C	Grade C	Grade C	Grade D	Grade D
Priority	0	0	0	0	0	1	1	1	0	1	1	2	2	2	more than 2	more than 3
Priority Foundation	0	1	2	3	4	0	1	2	5	3	4	0	1	2	more than 3	more than 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.