Maricopa County, AZ
*PRIORITY VIOLATION is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
NA means not available. See detailed inspection reports for additional information.
Priority Violation *
Cutting Edge Participant

Violation Description

Violation Comments

Correct By
Proper reheating procedures for hot holding
PRIORITY VIOLATION-3-403.11, P: Reheating for Hot Holding Inspector observed pre-cooked bbq chicken being reheated for hot holding in the oven upon arrival in the kitchen. The temperature of the chicken was taken after it had been placed into the hot holding steam wells on the make-line, approximately 10-12 minutes after being placed into hot holding, according to employee and inspector’s time estimate. The temperature of the reheated chicken was not yet logged on the temperature logs for the foods placed into the steam wells. The chicken has an internal temperature of 120-160F. About half of the chicken in the pan was under 135F while the other half had an internal temp of 150-160F. Inspector and PIC reviewed the temperature logs for the food in the steam wells and the reheating procedure. Discussed taking temperatures in multiple spots/pieces when reheating food for hot holding. Commercially processed precooked foods should be reheated to at least 135F in all areas for hot holding (165F for foods premade at the establishment).
Corrected At Time Of Inspection
Proper hot holding temperatures
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding Observed cooked patty sausage and link sausage hot holding in the make-line steam wells with an internal temperature of 118-123F. According to PIC, the sausage was placed into the steam well about an hour prior to inspection. The hot held food from the steam wells is sometimes cooled down and served at the salad bar after breakfast. PIC will discard the sausage at the end of breakfast service, in one hour, so that the sausage will have only been in the danger zone (41F-135F) for 2 hours. Discussed using time as a control for the steam wells on the make-line. Reviewed the temperature logs of the make-line, which include the times that the individual foods are placed into the wells. A policy can be written by PIC; inspector provided electronic guidance document for using time as a control. Also discussed using different pans for the steam wells and increasing the temperature. Observed cooked oatmeal with an internal temperature of 120-124F while hot holding on a table in the dining area. According to PIC, the oatmeal was in the dining area for 3 hours. Oatmeal will be discarded. PIC stated that the warmer started malfunctioning the previous evening. Discussed setting the warmer on a higher setting and taking temperatures of TCS foods, such as the oatmeal and soups, when they are hot holding in the dining area.
Corrected At Time Of Inspection
Proper date marking & disposition
PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition Observed a metal container with deli sliced roast beef stored in the reach-in across from the make-line, dated 1/15 - 1/29. According to PIC, the package was opened and cold-holding since 1/15. The expiration of the roast beef should have been marked as "1/21" and disposed of on 1/21, 3 days prior to inspection. PIC discarded roast beef, see embargo form. Discussed proper date marking (7 days) and disposition. Discussed the importance and safety of proper disposition of TCS foods because of the growth of pathogenic Listeria, even at refrigeration temperatures. Provided PIC with an electronic date marking sticker and discussed retraining employees on proper date marking and disposition. *Based on a predictive growth curve modeling program for Listeria monocytogenes, ready-to-eat, time/temperature control for safety food may be kept at 41F a total of 7 days.
Corrected At Time Of Inspection
In-use utensils: properly used
Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Observed an ice scoop stored in a bucket of ice with the handle in full contact with the ice, in the server area of dining room. According to PIC, the ice is used for beverages and the scoop is used to dispense the ice into resident's cups. PIC removed the ice scoop and will wash, rinse, sanitize, and discard the ice. Discussed using a container or plate to store the ice scoop between uses so that the handle, which is touched by bare hands, does not contaminate the ice.
Corrected At Time Of Inspection
Inspection Comments

This establishment received a(n) D Grade and had 3 Priority, 0 Priority Foundation and 1 Core violations on this inspection. A pattern of non-compliance is developing for Priority violation # 19, PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding, which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action. A new owner packet and a the link to the County's AMC resources provided to PIC electronically. Thermometer calibrated prior to inspection; all temperatures taken with probe thermometer and verified by PIC. An audit of food employee training was conducted. No County legal action will result from this inspection.

Priority violation is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
e.g. - Food employees do not properly wash hands when required
Priority foundation violation is a minor violation that does not directly contribute to an increased risk of foodborne illness but failure to correct this violation may lead to the occurrence of a priority violation.
e.g.- Hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly washing hands when required)
Core violation is a minor violation that relates to general maintenance and sanitation.
e.g. -No sign reminding employees to wash hands
Verification Visits are inspections of establishments enrolled in the MCESD Cutting Edge Program, which requires an enhanced food safety program and ongoing demonstration of active managerial control. Verification Visit inspections found in compliance with Cutting Edge program requirements receive an “A” grade.
The matrix below has been used to grade food inspections under the voluntary grading system starting on October 14, 2011.