Maricopa County, AZ

Brookdale

Permit ID: FD-10860

Permit Type: Service Kitchen

21739 N 151st Ave Sun City West 85375

*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.
Grade
Priority Violation *
Cutting Edge Participant
B
1
Violation
ID

Violation Description

Violation Comments

Correct By
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Observed hot water sanitizing temperature of service kitchen dishwashing between 144 - 149 degrees F. Advised person in charge (PIC) that hot water sanitizing temperatures of dishwashing machines shall be above 160 degrees F. PIC stated they will have the dishwashing machine inspected/repaired and sanitize all dishware/utensils in the 3-compartment sink, or other properly sanitizing dishwashing machine until the dishwashing machine is sanitizing at proper temperatures.
Corrected At Time Of Inspection
49
Plumbing installed; proper backflow devices
Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained Observed service kitchen dishwashing machine, waste water discharging hose directly in the floor sink drain. Advised person in charge (PIC) that the there shall be at least a 1 inch air gap between the top of the floor sink and bottom of the discharge hose. PIC stated they will have waste water hose corrected with an air gap.
Correct Prior To Next Routine Inspection
53
Physical facilities installed, maintained, & clean
Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed food debris and spilled syrup in upper kitchen cabinets. Advised person in charge (PIC) that dry areas which store food shall be cleaned to sight and touch and at a frequency to prevent debris build up. PIC stated they will have areas cleaned more thoroughly and frequently.
Correct Prior To Next Routine Inspection
Inspection Comments

This establishment received a(n) B Grade and had 1 Priority, 0 Priority Foundation and 2 Core violations on this inspection. Inspection rights verbally reviewed with person in charge, Bill G. Food was not being prepared/served in service kitchen at time of inspection. Observed frozen meals in the service kitchen refrigerator and a cake prepared by a resident's spouse. Food items were prepared in the resident's spouse's home kitchen. Frozen meals were labeled with the resident's name and the type of meal. However, the cake was not labeled and was intended to be served to the other residents. Discussed ensuring that the frozen meals are clearly labeled and stored away from other residents' foods. Also, the "homemade cake" can only be served to the spouse's resident and not the other residents. Foods can only be served that are from an approved source. PIC stated they will ensure the "homemade cake" is not served to the other residents. 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.
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