Inspection Report

Business Name
Sheraton Phoenix Downtown

Business Address
340 N 3RD ST PHOENIX AZ 85004

Permit Number
FD-77607

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
7/31/2025

Grade
Not Participating

Priority Violation
2

Inspection Status
Re-inspection required

Violations

Violation #: 22

Repeat Violation

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: 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.

Addl Notes: Observed dairy butter stored at ambient temperature measured 75-79'F. Staff stated item was brought about 3 hours prior at 7:00am and will be used at 12:00pm to be made into butter cream; a total of 5 hours. Informed staff that TCS food items such as dairy butter items cannot be out of temperature for longer than 4 hours, and therefore, active preparation of the item in question shall not take longer than 4 hours. Observed multiple TCS food items (cut watermelon, pancake batter with eggs, raw shelled eggs, cut tomatoes) measured 45-58'F in tabletop prepcooler unit located by warewashing entry area; ambient temperature of unit measured 55.9'F. Observed multiple TCS food items (guacamole, diced tomatoes, cut tomatoes, pico de gallo, roasted tomatoes) measured 47-61'F in reach-in unit located opposite of hotholding unit in the main kitchen; ambient temperature of unit measured 47.6'F. PIC stated units are kept emptied overnight and both units were stocked at 8am, less than 4 hours prior. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. 2ND CONSECUTIVE VIOLATION. Corrective Action: Corrected at time of inspection.

Violation #: 24

Description: Time as a Public Health Control: Procedures and Records

Comments:

PRIORITY VIOLATION-3-501.19 (B1,3-4; C1,4-5) - Priority: Time as a Public Health Control; Temperature, Discarded. 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/4125/Food-SafetyOperator-Resources.

Addl Notes: Observed whipped butter (58-62'F) in reach-in unit located opposite of food prep/assembly area in kitchen. PIC stated item is to be brought out of refrigeration at 6am to be put on time as a control and is to be discarded at 10am. PIC could not determine why item was returned to refrigeration and not discarded by end of 4-hour time control at time of inspection. Reviewed with PIC time-controlled TCS food items shall be discarded at the end of 4 hours. PIC discarded item at time of inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Items on Time as a Public Health Control are to be discarded by discard time. Corrective Action: Corrected at time of inspection.

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

4-301.11 - Priority Foundation: 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. Addl Notes: Observed ambient temperature of tabletop prepcooler unit located by warewashing entry area; measured 55.9'F. Observed ambient temperature of reach-in unit located opposite of hotholding unit in the main kitchen; measured 47.6'F. Both units were emptied of TCS food items at time of inspection. PIC agreed to not use units until fixed. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Re-inspection scheduled on 08/11. Corrective Action: Correct prior to re-inspection.

Comments/Details

No County legal action will result from this inspection.

"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.