Grand Hyatt Scottsdale Resort

Inspector notes: Observed box of raw shell eggs in the produce walk-in cooler above boxes of lemondade. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code

Inspector notes: Observed chicken breast and salmon filets on speed racks in the walk-in cooler for catering/banquet that were cooling and only partially cooked. Establishment does not have a policy on file for this practice. Non-continuous cooking of raw animal proteins requires prior approval of written procedures by department

Inspector notes: Observed establishment utilizing reduced oxygen packaging with various food items like beef and fish in the walk-in freezer connected to the walk-in produce cooler. Items dated ranged from April, July, and early September. Person in charge stated they will go through the speed racks of vacuum-sealed food products and discard the items. 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