Tempe Mission Palms Hotel

Inspector notes: Observed dried white and black buildup of organic matter on the blade of the industrial can opener. Also observed small metal shavings on the gear behind the blade. Discussed with PIC the blade needs to be cleaned and stored away as clean to sight and touch. Also discussed the metal shavings come from a dull blade and shall be sharpened or replaced. PIC cleaned the industrial can opener at the time of inspection

Inspector notes: Observed facility was approved for non continuous cooking for meat proteins: beef/lamb, chicken, fish and pork. Observed in the walk-in refrigerator to have 4 different sheet trays with temperatures of 67*F, 80*F and 110*F. Per person in charge (PIC) there were different batches and only 1 batch had completed the first 2 hour mark and had been documented. There was also non continuously cooked chicken with an internal temperature of 41*F properly stored in the walk-in. Per PIC the chicken was made over the weekend. The documentation does not state any information of when the chicken was cooked. Discussed with PIC each stage of the cooking process will be recorded and available upon request. Also discussed with PIC to label the proteins to express they are non-continuously cooked. PIC started to update the log sheet at time of inspection

Inspector notes: Observed in one of the dish areas to have a bucket that is full and overflowing under the garbage disposal attached to the dishwasher. A liquid with food debris was all over the floor in the dish area. Also observed plastic wrap used as a rope to hoist up the sprayer arm. Discussed with PIC All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Per facilities the part to fix the disposal was ordered and just waiting on delivery. Discussed with PIC to not utilize this area with the disposal, move to using the available three compartment sink or use the other adequate high temperature dishwasher

Inspector notes: Observed wall behind grilling station in disrepair at time of inspection. Observed wall near omelet station in disrepair at time of inspection. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection