Arizona Biltmore Resort & Spa

Inspector notes: Observed raw beef being stored on shelf above cooked chicken, and cooked beef in walk-in cooler. Ready to eat items were moved to top shelf at time. Please ensure all raw animal product is stored safely and in a way that cannot contaminate ready to eat food items

Inspector notes: Observed 2 large covered containers of tortilla soup in walk-in cooler measured 61-64 degrees F internally. Items had been prepared yesterday and were not cooled properly. Items were discarded at time. Please ensure all time/temperature controlled for safety food items are cooled from 135 degrees F to 70 in no more than 2 hours, and down to 41 degrees F in no more than a total of 6 hours

Inspector notes: Observed large container of tortilla soup date marked 2/28 in walk-in cooler. Item was discarded at time. Please ensure all time/temperature controlled for safety food items are date marked and discarded within 6 days of the date that they have been prepared or removed from packaging

Inspector notes: Observed various food items stored in vacuum bags in multiple walk-in coolers and freezers throughout kitchen area (raw meat, raw fish, cooked meats, cooked vegetables). Per chef, items had been placed in ROP between 1-6 days prior. Items were voluntarily discarded or removed from packaging at time (items removed from packaging were in ROP for less than 48 hours). Please ensure a variance is obtained for reduced oxygen packaging of food items for extension of shelf life. A variance/HACCP must be obtained prior to conducting any specialized processes. Variance/HACCP applications are available through the customer portal "Permit Center" at https://maricopacountyaz-energovweb.tylerhost.net/apps/selfservice#/home. Additional resources can be found at https://www.maricopa.gov/3978/Food-Variances

Inspector notes: Observed sofrito salsa from 11/16, pi perade salsa from 11/15, onion jam from 11/15, and gooseberry jam from 11/11 located in the walk-in cooler and made in-house. 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). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection

Inspector notes: Observed shell-stock tags filed without 'finished' dates. Shell-stock tags must be kept with shell-stock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. The PIC will label the date-marks moving forward. Discussed using an accordion folder

Inspector notes: Observed an ambient air temperature of 53*F in the 2nd cold holding unit to the left. 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. The PIC will utilize the walk-in cooler until the unit has been serviced by a technician

Inspector notes: Observed ROP'd raw salmon and cooked brisket in the walk-in cooler from 2/6. Without a variance, ROP'd food products should be held for a maximum of 48 hours then removed from the packaging. Fish cannot be ROP'd without a variance. The PIC voluntarily discarded the brisket and salmon. A variance/HACCP must be obtained prior to conducting any specialized processes. Variance/HACCP applications are available through the customer portal "Permit Center" at https://maricopacountyaz-energovweb.tylerhost.net/apps/selfservice#/home. Additional resources can be found at https://www.maricopa.gov/3978/Food-Variances

Inspector notes: Observed more than 5 small flies in the bar area. The establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Please obtain and hold the invoices