Chaparral Winds
Permit ID: FD-06149
Permit Type: Assisted Living
16617 West Point Pkwy Surprise 85374
*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.
NA means not available. See detailed inspection reports for additional information.
Grade
Priority Violation *
Cutting Edge Participant
B
1
19
Proper hot holding temperatures
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4614/AMC-Toolbox---Hot-Holding. Observed containers of cooked rice and enchilada sauce in hot box on main cook line measuring 120 - 123 degrees F. Person in charge (PIC) stated the food items had been cooked within the hour and placed in the hot box to hot hold. Advised PIC that the food items are time/temperature control for safety (TCS) foods, which must be held 135 degrees F or above. PIC reheated the cooked rice and enchilada sauce to 165 degrees F and increased the temperature of the hot holding box.
Corrected At Time Of Inspection
41
In-use utensils: properly used
Core-3-304.12 , C: In-Use Utensils, Between-Use Storage
Observed ice cream scoop being held in metal container of room temperature water near ice cream freezer. Advised person in charge (PIC) that in-use scoops shall be stored in water that is below 41 degrees F or above 135 degrees F to prevent bacterial growth. PIC stated they will properly store in-use utensils.
Correct Prior To Next Routine Inspection
45
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment
Observed lid that is broken and does not attach to small freezer in dry storage area. Advised person in charge (PIC) that equipment shall be maintained in good repair to ensure proper operation when storing foods.
Correct Prior To Next Routine Inspection
53
Physical facilities installed, maintained, & clean
Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability
Observed flooring on main cook line, adjacent to steam table, not smooth with underlayment exposed. Advised person in charge (PIC) that flooring shall be maintained in good repair so that it is smooth and easily cleanable. PIC stated they will look into having the flooring repaired.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment received a(n) B Grade and had 1 Priority, 0 Priority Foundation and 3 Core violations on this inspection. Inspection rights verbally reviewed with person in charge, Ashley R. Discussed glove use and fingernail length for wait staff handling prepared dishes with food. If fingernail length is long enough to possibly touch food when handling plates, then food safe vinyl gloves shall be worn. No County legal action will result from this inspection. Emailed inspection report.
Definitions
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.
