Inspection Report
Hyatt Place
3535 W CHANDLER BLVD CHANDLER AZ 85226
FD-63561
Food Establishment - Eating & Drinking
Food Routine Inspection
11/7/2024
Not Participating
1
Re-inspection required
Violations
Violation #: 6
Description: Proper Eating, Tasting, Drinking, or Tobacco Use
Comments:
Employee drink stored on shelf above the prep table. PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use.
2-401.11 - Core: Eating, Drinking, or Using Tobacco Addl Notes: Corrective Action: Corrected at time of inspection.
Violation #: 47
Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used
Comments:
Door gasket of bar reach-in broken. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection.
4-502.11(A) and (C) - Core: Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices Addl Notes: Corrective Action: Correct prior to next routine inspection.
Violation #: 49
Description: Non-Food-Contact Surfaces Clean
Comments:
Accumulation of food debris inside the reach-ins, in and on the food dry storage totes, in the track of the reception desk display cooler. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
4-601.11(B) and (C) - Core: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils Addl Notes: Corrective Action: Correct prior to next routine inspection.
Violation #: 51
Description: Plumbing Installed; Proper Backflow Devices
Comments:
No backflow preventor found at the time of inspection on the coffee maker and the steam oven waterlines. All water connected, non-carbonated beverage dispensers must have an approved backflow device such as an inline dual check meeting ASSE 1022 standards. Provide an approved backflow device prior to re-inspection. All testable backflow devices must be certified.
PRIORITY VIOLATION-5-203.14 - Priority: Backflow Prevention Device, When Required
Addl Notes: Corrective Action: Correct prior to re-inspection 11/14/24.
Violation #: 56
Description: Adequate Ventilation and Lighting; Designated Areas Used
Comments:
Ventilation hood above the fryer and steamer does not have any draw. Please repair to provide adequate ventilation
6-304.11 - Core: Mechanical-Ventilation Addl Notes: Corrective Action: Correct prior to next routine inspection.
Comments/Details
No County legal action will result from this inspection.
Reviewed requirement for written time control procedures with the PIC. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. All other food employees must have current food handler certification within 30 days of employ.
"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.