Tempe Market Station Hotel by Marriott

Inspector notes: Observed cooked turkey in standing reach-in refrigerator at 60*F. Per person in charge (PIC), turkey was cooked the night prior. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. All TCS foods improperly cooled were discarded by PIC at time of inspection. Discussed with PIC using blast chiller and pre-slicing whole meats to ensure proper cooling

Inspector notes: Observed queso sauce with various cheeses and milk in lower reach-in at 75*F-100*F. Per person-in-charge (PIC), cheese was placed in lower reach-in three hours prior after being placed in the blast chiller. Employee stated queso was in blast chiller for approximately 30 minutes, but temperatures were not taken. Discussed with PIC use of a thermometer during cooling process to monitor temperature of TCS foods to ensure food has properly cooled. All TCS foods improperly cooled were discarded by PIC at time of inspection. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling

Inspector notes: Observed the following ready to eat (RTE), time/temperature controlled for safety (TCS) foods with the following preparation dates: opened sliced pastrami (11/8), Canned Roasted Red Peppers (11/7), and opened shredded mozzarella (10/31). 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 wiping cloths stored in quaternary ammonia sanitizer with a concentration of