W Scottsdale

Inspector notes: Observed employee with gloves handling cooked meat in prep area fist bump a person walking into the kitchen and continue handling food without removing their gloves and re-washing their hands. Observed dishwasher in warewashing area change their apron and put on gloves to handle clean dishes without washing their hands. Instructed employees to remove their gloves and properly wash their hands at time of inspection. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks

Inspector notes: Observed raw bacon in opened package store on top of RTE tortillas in a cooler drawer under the hotel dining prep cooler. Instructed person in charge (PIC) to relocate the raw bacon. 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. 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

Inspector notes: Observed yellow organic matter on the plastic piece in the large ice machine near the clean dish area. Advised PIC to clean the ice machine. All food contact surfaces that come into contact with non-TCS foods should be cleaned at a frequency necessary to preclude accumulation of organic matter or soil

Inspector notes: Observed vacuum sealed bags of raw salmon, raw seabass, cooked pork belly, and various cuts of steak. All foods had been vacuum sealed over 48 hours. All foods were immediately removed from bags at time of inspection. Department approval (a variance) is required prior to vacuum sealing