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
20
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold 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/4576/AMC-Toolbox---Cold-Holding. Observed containers of sour cream, cut leafy green salads, cottage cheese, fruit salad with melon, and ranch dressing in #1 and #2 reach-in refrigerators, in front of kitchen, measuring 45 - 47 degrees F. Person in charge (PIC) stated the food items were recently pulled from the walk-in refrigerator and placed in the reach-in refrigerator within the last few hours. Ambient temperature of walk-in refrigerator was 39 degrees F. Advised PIC that the food items are time/temperature control for safety (TCS) foods, which must be held below 41 degrees F. Employee moved the food items to the walk-in refrigerator to rapidly cool, and PIC stated they will ensure TCS foods are held at proper temperatures
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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/4617/AMC-Toolbox---Cooling. Observed ambient temperatures of #1 reach-in refrigerator and #2 reach-in refrigerator, near front of kitchen to be 45 degrees F and 55 degrees F, respectively. Ambient temperatures were obtained using min/max thermometer. Refrigerators were holding time/temperature control for safety foods at time of inspection. Advised person in charge (PIC) that refrigeration units which hold time/temperature control for safety (TCS) foods, must hold such foods at 41 degrees F or below. PIC stated they will have the refrigerators inspected and/or repaired. No TCS foods are to be held within the refrigerators until the units are holding foods at 41 degrees F or below. PIC stated they will use other properly operating refrigerators until refrigerator is working properly.
Corrected At Time Of Inspection
45
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Core-4-501.12, C: Cutting Surfaces
Observed cutting boards stored in kitchen, discolored with heavy scoring. Advised person in charge (PIC) that cutting surfaces shall be maintained so they are smooth and easily cleanable. PIC stated they will have the cutting boards re-surfaced or replaced.
Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment
Observed handheld wire fry basket, drying in dishwashing area, with broken and missing wires. Advised person in charge (PIC) that equipment/utensils shall be maintained in good repair to ensure foods are not contaminated. PIC discarded the wire fry basket. CORRECTED AT TIME OF INSPECTION.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment received a(n) B Grade and had 1 Priority, 1 Priority Foundation and 2 Core violations on this inspection. Inspection rights verbally reviewed with person in charge, Ashley R. 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.
