Inspection Report
Hilton Phoenix Airport
2435 S 47TH ST PHOENIX AZ 85034
FD-54980
Food Establishment - Eating & Drinking
Food Routine Inspection
2/29/2024
D
6
Completed
Violations
Violation #: 8
Description: Hands Clean and Properly Washed
Comments:
PRIORITY VIOLATION-2-301.14, P: When to Wash. 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 employee come from kitchen to omelet bar and being cooking omelets, scooping omelet ingredients with gloves, without washing hands or changing gloves. ---- Observed employee go from rinsing dirty dishes to putting away clean dishes without washing hands. Discussed with person in charge (PIC) the importance of washing hands between changing tasks throughout kitchen. PIC directed employee to wash hands at time of observation.
PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure. 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 employee wet hands, apply soap and wash off soap prior to lathering. Discussed the importance of lathering soap for at least 10 seconds prior to washing of soap to ensure properly washed hands. PIC Directed employee to rewash hands.
Correct By: Corrected At Time Of Inspection
Violation #: 10
Description: Adequate Handwashing Sinks, Properly Supplied and Accessible
Comments:
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 hand wash sink in three compartment dish area without hand drying provisions. ------ Observed hand wash sink in banquet hall server prep station without paper towels. Discussed that all hand sinks should be fully stalked to ensure proper handwashing can occur throughout the establishment. Person in charge directed employee to fill paper towel dispensers at time of inspection.
Correct By: Corrected At Time Of Inspection
Violation #: 20
Description: Proper Cooling Time and Temperatures
Comments:
PRIORITY VIOLATION-3-501.14, P: Cooling. 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.
Observed cooling chicken wings in standing cooler on prep line temping at 48*F with a probe thermometer. Person in charge stated they had been prepped the day prior approximately 12 hours prior to inspection. Person in charge voluntarily discarded chicken wings. ------ Observed cooling shredded beef, cheese sauce, lemon cream sauce, creamed corn temping around 44*F-47*F using a probe thermometer. Person in charge stated they had been prepped the day prior approximately 12 hours prior to inspection. Person in charge voluntarily discarded shredded beef, cheese sauce, lemon cream sauce, creamed corn. Discussed that when cooling it is best practice to lay food out in smaller amounts and uncovered to allow for adequate air flow, discussed that when cooling food it should reach 70*F within 2 hours, and below 41*F within the next 4 hours.
Embargoed chicken wings, shredded beef, cheese sauce, lemon cream sauce, creamed corn.
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 butter on prep counter at end of prep line being held at room temperature. Discussed that butter is a Time/Temperature controlled for safety (TCS) food and should be kept refrigerated. Person in charge voluntarily discarded butter. ---- Observed house made red salsa ( containing tomato) in standing cooler in server prep area of the kitchen temping 43*F - 44*F at time of inspection. Person in charge was unsure of when the salsa had become out of temperature. Unit was confirmed to be holding at 41*F with a max min thermometer at time of inspection. PIC voluntarily discarded red salsa at time of inspection.
Embargoed butter and red salsa.
Correct By: Corrected At Time Of Inspection
Violation #: 33
Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control
Comments:
Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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.
Observed large pan of chicken wings densely packed in standing cooler cooling at 48*F after 12 hours of cooling. Discussed cooling in smaller batches, on sheet pans with one layer and higher up in the cooler to help airflow and cool the product faster. ----- Observed several items cooling in walk in densely packed together, discussed utilizing sheet pans for cooling food and avoiding placing multiple large containers near each other while cooling to encourage proper cooling. Person in charge discussed cooling methods with staff at time of inspection.
Correct By: Corrected At Time Of Inspection
Violation #: 39
Description: Contamination Prevented during Food Preparation, Storage and Display
Comments:
PRIORITY VIOLATION-3-306.11, P: Food Display-Preventing Contamination by Consumers. 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.
Observed apples on self serve buffet bar with out a sneeze guard or protective packaging. Discussed that apples on a grab and go bar are considered ready to eat and should have a sneeze guard or protective wrapping to avoid contamination by customers. Person in charge removed apples and washed them prior to placing them out for customers under a neighboring sneeze guard.
Correct By: Corrected At Time Of Inspection
Violation #: 51
Description: Plumbing Installed; Proper Backflow Devices
Comments:
PRIORITY VIOLATION-5-205.15 (A), P: System Maintained in Good Repair; According to Law.
Observed steam cabinet letting off excess water into floor drain resulting in excess water standing in floor drain. Person in charge had maintenance redirect water to secondary floor drain to avoid standing water build up. ** Corrected at time of inspection**
Observed three compartment sink with excess water leakage from faucet junction. Person in charge discussed with maintenance staff and put in service request. ---- Observed water line connecting waste water pipe to fresh water line under hand wash sink on side of cook line. Person in charge placed a work order for the sink.
Discussed importance of ensuring all plumbing through out establishment is maintained and in good working order.
Re-inspection will occur within 3 days.
Correct By: Correct Prior To Reinspection
Violation #: 55
Description: Physical Facilities Installed, Maintained, and Clean
Comments:
Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability.
Observed wall junction in three compartment dish area with degrading corners, with open drywall. ---- Observed floor sealing being warn away in front of door way into banquet server area. Discussed that all wall junctions, floors and ceiling should be sealed easily cleanable. Person in charge placed maintained request at time of inspection.
Correct By: Correct Prior To Next Routine Inspection
Comments/Details
On July 1st, 2023, the Environmental Services Department started 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,
o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)
o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)
o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)
o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)
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.
No County legal action will result from this inspection.
Inspection conducted with RS#1119.
Inspection report emailed and confirmed.
Award: D,Email Sent: CHECKED,Embargo Lbs: 24,Food Manager Licenses: 1,Request Notes: Hold for Review,Request Review: CHECKED,Review Complete: CHECKED,Review Notes: RA,Signer: Scott Steinfest
"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.