Arizona Grand Resort

Inspector notes: Observed water drips leaking from ceiling panels in the ware washing area of the kitchen. PIC stated that a pipe in the ceiling is cracked and leaking from the rain. Plumber stated that a rainwater pipe cracked in the ceiling due to age and will be replaced once the rain stops

Inspector notes: Establishment makes their own gelato flavors for service at the cafe. PIC stated that they make their own base by mixing milk with a powdered base. PIC stated that chocolate flavor is heated to 83*C and all other flavors are put directly into the gelato machine. Informed PIC that due to making their own base, a variance for pasteurization is required. Discussed with PIC how to apply for variance and the documentation requirements once the variance is approved. PIC stated that they want to continue to make their own base and apply for the variance for pasteurization. Informed PIC that gelato production must be discontinued until the variance is acquired. Provided PIC with frozen dessert guidance documents. Submit variance application or inform inspector of a change in process prior to reinspection on 12/1/2025. 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 water drips leaking from ceiling panels in the ware washing area of the kitchen. PIC stated that a pipe in the ceiling is cracked and leaking from the rain. Plumber stated that a rainwater pipe cracked in the ceiling due to age and will be replaced once the rain stops

Inspector notes: Observed the high temperature ware washing machine to be using a maximum final rinse temperature of 144.6*F, measured using min/max thermometer. Informed PIC that the final rinse temperature needs to be at least 160*F. Instructed PIC to use the chemical ware washing machine to properly sanitize the food contact surfaces that went through the high temperature machine. PIC moved the food contact surfaces to the chemical ware washing machine and sanitized them at time of inspection. PIC called to have the machine serviced at time of inspection. PIC agreed to use the chemical ware washing machine to clean food contact surfaces until the high temperature machine is fixed. PIC agreed to use the three-compartment sink for washing, rinsing, and sanitizing food contact surfaces that will not fit in the chemical ware washing machine. When food-contact surfaces are being sanitized with hot water in a dish machine, the surface temperature must reach at least 160°F as measured by an irreversible registering temperature measuring device to destroy pathogens that may remain on such surfaces after cleaning. Food-contact surfaces were properly sanitized at time of inspection