Phoenix Marriott Tempe at the Buttes

Inspector notes: Observed portions of fish thawing in manufacturer's sealed reduced oxygen packaging (ROP) in a reach-in refrigerator. All ROP fish labeled "Keep Frozen" must be removed completely from packaging prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from packaging at time of inspection

Inspector notes: Observed no hand soap able to be dispensed at the designated hand sink in the food prep area. Per PIC, the battery had died in the automatic soap dispenser, a new battery was provided at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided soap for handwash sink at time of inspection

Inspector notes: Observed table-mounted can opener stored as clean with dried food debris on the food-contact surface at time of inspection. All food-contact surfaces must be cleaned to sight and touch. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. **2nd Consecutive Violation**

Inspector notes: Observed table-mounted canopener with visible dried food debris and metal burr on the food-contact surfaces. Discussed cleaning frequency with PIC. PIC stated that the table-mounted can opener should be cleaned every night after service. All food-contact surfaces must be cleaned to sight and touch. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection

Inspector notes: Observed littleneck clams being stored in the walk-in cooler with no shellstock tags to identify the batch in the container. Also observed multiple tags without final sale dates on the tags. Also observed tags being stored in a to-go bag out of chronological order at time of inspection. Discussed the importance of maintaining each individual tag with the corresponding box of shellstock for proper identification. Also discussed the importance of maintaining all tags in chronological order for tracking purposes. PIC stated they will begin staff training on new procedures for maintaining tags in one central location, dated with the final sale date of said shellstock, and placed in chronological order and maintained on-site for the past 90 days. Shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. Shellstock without shellstock tags was discarded by PIC at time of inspection

Inspector notes: Observed a Y-valve with shut-offs attached at the mop sink, downstream from the AVB at time of inspection. AVB cap had burst and was leaking while pressurized. Discussed backflow prevention device requirements with PIC. PIC stated that a work order had already been issued to replace the AVB. Shut-offs, including chemical dispensers and sprayer nozzles, are not approved for continuous installation downstream from atmospheric vacuum breakers. All plumbing must be maintained in good repair at all times. PIC removed shut-off downstream from atmospheric vacuum breaker at time of inspection

Inspector notes: Observed raw beef stored directly atop cooked chicken wings in the bottom portion of the left-side cold-holding unit. Discussed proper food storage with PIC. 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