Inspection Report
Fairmont Scottsdale Princess
7575 E PRINCESS DR SCOTTSDALE AZ 85255
FD-10613
Food Establishment - Eating & Drinking
Food Routine Inspection
4/3/2024
Not Participating
2
Completed
Violations
Violation #: 10
Description: Adequate Handwashing Sinks, Properly Supplied and Accessible
Comments:
Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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 a large metal bowl stored in the basin of the handwashing sink near the reach in coolers on the main cook line. Handwashing sinks shall be maintained so they are accessible at all times. Handwashing sinks may not be used for purposes other than handwashing. The metal bowl was set aside with other dirty dishware to be washed, rinsed, and sanitized at time of inspection. Reviewed handwashing sink usage with the person in charge.
Correct By: Corrected At Time Of Inspection
Violation #: 11
Description: Food Obtained from Approved Source
Comments:
PRIORITY VIOLATION-3-201.11 (A-B), P: Compliance with Food Law; Approved Source. 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/4619/AMC-Toolbox---Approved-Source.
Observed cubed ice in a clear bag with no label in a reach in freezer near the kitchen entrance. Reviewed invoice from ice supplier at time of inspection. No active permit was found for the source of ice, Break the Ice. Person in charge was informed all foods sold in the establishment must come from an approved source (i.e. a permitted/inspected establishment/facility or from a registered cottage law producer). The ice was discarded at time of inspection.
Correct By: Corrected At Time Of Inspection
Violation #: 22
Description: Proper Cold Holding Temperatures
Comments:
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 squash/52°F, fetta cheese /50°F, mozzarella cheese/45°F, cooked sausage/50°F, and pimento cheese/45°F in a tabletop cooler between the pizza oven and handwashing sink. Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. After discussion with the person in charge it was determined all TCS foods were within safe time parameters. All TCS foods were moved to the walk-in cooler to rapidly cooler.
Internal temperature of the cooler measured at 49.8°F with min/max thermometer. Discontinue use of cooler for TCS foods until it maintains 41°F or less. Service call made at time of inspection.
Correct By: Corrected At Time Of Inspection
Violation #: 36
Description: Thermometers Provided and Accurate
Comments:
Core-4-204.112, C: Temperature Measuring Devices-Functionality
No thermometer observed on the interior of the cooler near the pizza station. A permanent temperature measuring device is required in any unit storing time/temperature control for safety food because of the potential growth of pathogenic microorganisms should the temperature of the unit exceed Code requirements. To facilitate routine monitoring of the unit, the device must be clearly visible. Please obtain thermometer for the interior of the cooler prior to the next routine inspection.
Correct By: Correct Prior To Reinspection
Comments/Details
No County legal action will result from this inspection.
Routine inspection report emailed to the person in charge.
On July 1st, 2023, the Environmental Services Department began emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.
If you are unsure whether your email address is accurate, you may:
- Contact your inspector using the phone number or email on your last inspection report to review, or Contact the Department using the email addresses below,
-Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)
- Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)
-Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)
-Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)
Note: If you need to update your email address and/or other contact information, please submit an
administrative change request form at the below website
https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181 or call 602-506-6824
Award: Not Participating,Embargo Lbs: 10,Food Manager Licenses: 1,Signer: Thomas W
"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.
| 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.