Inspection Report
Marriott's Camelback Inn
5402 E LINCOLN DR PARADISE VALLEY AZ 85253
FD-13334
Food Establishment - Eating & Drinking
Food Routine Inspection
3/16/2023
Not Participating
1
Completed
Violations
Violation #: 18
Description: Proper Cooking Time and Temperatures
Comments:
Priority Foundation-3-401.14 (F), Pf: Non-Continuous Cooking; Documentation. 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/4616/25575/AMC-Toolbox---Cooking.
Per manager, chicken is par-cooked prior to being fully cooked and served. Par cooked chicken is par cooked, cooled, and
stored properly. Establishment has not been approved for non-continuous cooking. Please have procedure submitted to be
reviewed for approval.
Correct By: Correct Prior To Reinspection
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.
At the time of inspection, walk in cooler was holding at 43.5*F. Many TCS food items in walk in cooler were between 44-50*F. TCS food items observed were: pico de gallo with cut tomatoes at 45-47*F, cut tomatoes at 46*F, Roasted tomatillo salsa at 44-46*F, cooked short rib at 48*F, cooked chorizo at 45*F, cooked black beans at 46-49*F, cooked chicken at 45*F, cooked quinoa at 46*F, short rib sauce containing tomatoes at 46*F, phenyl cream containing dairy heavy cream at 45*F, Cooked corn puree at 44*F, diced tomatoes at 49*F, cooked adobo sauce at 46*F, cooked mole at 46*F, tortilla soup with tomatoes at 45*F, cooked white miso at 45*F, smoked salmon at 48*F, cooked shrimp at 49*F, cooked pork belly at 46*F, several shredded cheeses and cheese blocks at 45-48*F, beet juice labeled keep refrigerated at 44*F, cooked achiote paste at 47*F, Grilled corn at 48*f, queso sauce at 45-46*F, Ham at 46*F, creme de brie at 48*F, veal at 46*F, and enchilada sauce at 48*F. Proper cold holding of temperature controlled for safety (TCS) foods requires that the food remains at 41*F or below. All TCS foods that were unable to be confirmed below 41*F within 4 hours were embargoed. See embargo form for full list of embargoed foods.
Correct By: Corrected At Time Of Inspection
Violation #: 29
Description: Compliance with Variance, Specialized Process, Reduced Oxygen Packaging Criteria or HACCP plan
Comments:
Priority Foundation-3-502.11, Pf: Variance Requirement. 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/3978/Food-Variances.
At time of inspection, observed chicken and salmon being stored in reduced oxygen packages. Per chef, these items are sealed in reduced oxygen packages by employees onsite and held longer than 48 hours. Per chef, this establishment also practices sous vide cooking processes. Establishment has not been approved for reduced oxygen packaging or sous vide cooking. Establishment must discontinue sous vide and reduced oxygen packaging until application for variance is approved by the department. Reviewed application and variance requirements with chefs. Please submit an application within 10 days.
Correct By: Correct Prior To Reinspection
Violation #: 33
Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control
Comments:
Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-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/4617/AMC-Toolbox---Cooling.
At time of inspection, establishment's walk in cooler for Rita's was holding at 43*F. Temperature verified by inspectors min/max thermometer. Spoke with engineering manager and establishment was unable to lower the temperature. All TCS items were removed or embargoed. Establishment has adequate capacities to hold cold food items and multiple other walk in coolers were used for the removed TCS items. Walk-in cooler must not be used for TCS food items until it has been repaired and holding at 41*F or below.
Correct By: Corrected At Time Of Inspection
Comments/Details
No County legal action will result from this inspection.
Inspection report emailed.
Notes:
Violations #16 and 27 for the non-continuous cooking documentation and the variance requirement will be re-inspected for within 10 days.
Award: Not Participating,Embargo Lbs: 623.5,Food Manager Licenses: 6,Review Complete: CHECKED,Review Notes: QA,Signer: Kunal S.
"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.