Acoya Scottsdale at Troon

Inspector notes: Observed dried food debris on the back of the deli slicer's food and non-food contact surfaces. According to PIC, the slicer was used the day prior to inspection. Also observed food debris/soil on the inside food-contact surface of metal pans stored as clean on the rack near the cook-line. PIC will rewash and sanitize the slicer and soiled pans. Equipment food contact surfaces and utensils shall be clean to sight and touch. Discussed the hazards of TCS foods left on equipment that is stored at room temperature. Many foodborne illness pathogens grow rapidly in the danger zone (41-135F). TCS food debris remaining on clean equipment is a potential source of contamination for foods that come into contact with the equipment

Inspector notes: 2ND CONSECUTIVE VIOLATION Observed several TCS food items, such as sliced ham, sliced turkey, precooked chicken wings, homemade corn salad, homemade chicken salad, homemade coleslaw, cut tomatoes, open package of sliced mozzarella cheese, cooked rice, and cooked chicken, in the server's prep cooler, cook-line prep cooler, and walk-in cooler, without date marks or with an incorrect label that was not removed prior to washing the pan. PIC knew the start dates of each item. Discussed training all employees to date mark TCS foods with the start or discard date. Date marking is the mechanism by which the Food Code requires active managerial control of the temperature and time combinations for cold holding. Industry must implement a system of identifying the date or day by which the food must be consumed, sold, or discarded. Date marking requirements apply to containers of processed TCS food that have been opened and to food prepared by a food establishment, in both cases if held for more than 24 hours, and while the food is under the control of the food establishment

Inspector notes: Observed no soap at the handsink near the soup in the server's area. PIC provided hand soap. Facilities must be maintained in a condition that promotes handwashing. Handwashing sinks must be maintained so accessible at all times, not used for other purposes than hand washing, and supplied with warm water, soap and paper towels

Inspector notes: -- In the walk-in refrigerator, observed multiple ready-to-eat TCS foods such as mac and cheese sauce, cooked pasta, tomato bruschetta, marinara sauce, and cooked pork observed with prep date labels either missing or exceeding 7 days. Per PIC, the items were made between the dates of 11/15 and 11/18. The PIC stated they knew exactly when all items were prepared. All RTE/TCS foods were properly date marked at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1)

Inspector notes: -- In reach-in refrigerator drawer, observed diced tomatoes, diced sausage, and diced ham with internal temperatures ranging from 46°F-54°F using probing thermometer. In walk-in refrigerator, observed green enchilada sauce in approximately 4" plastic container with an internal temperature of 72°F-77°F. Per PIC, the items in the reach-in were just prepared approximately 30 minutes prior to the inspection, and the enchilada sauce was prepared about 1.50 hours prior to the inspection. All TCS foods cooling down were placed in rapid cooling equipment at the time of inspection. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means

Inspector notes: Observed two spray bottles labeled and full of Sanitizer Quat angled and stored directly over baking condiments and clean utensils. Notified Person In Charge (PIC). PIC moved both chemical spray bottles. ====Toxic substances stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles

Inspector notes: Observed in use drink station bar hand sink with no paper towels at hand sink. Notified Person In Charge (PIC). PIC will have employee restock hand sink with paper towels

Inspector notes: Observed three employees working with open food in prep and main line area with no hair restraints. Notified Person IN Charge(PIC). ===Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, or other effective hair restraints and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single service and single-use articles