Maricopa County, AZ

Doctors Choice

Permit ID: FD-13995

Permit Type: Assisted Living

9101 E Brown Rd Suite 107 Mesa 85207

*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
Certification by accredited program, compliance with Code, or correct responses
Priority Foundation-2-102.11(A), B) and (C)(1), (4)-(16), Pf: Demonstration; Demonstration of Knowledge---Per owner, there is not a certified food protection manager for the facility at this time. No kitchen employees were present at time of the inspection, and the med tech was inside the kitchen cleaning dishes. At time of inspection (1:16 PM), two out of the three items that were going to be served to the patients for dinner (4:00 PM) were sitting out on the counter or on top of the stove with the heat turned off at 101 to 120 degrees F with probe thermometer. Establishment is unaware of cold holding rules, hot holding rules, date marking requirements, and proper storage of raw animal foods inside the reach in refrigerator.
Correct Prior To Next Routine Inspection
Food separated & protected
PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination---Found a large raw pork belly, raw shell eggs, raw pork sausage and raw bacon stored on wire racks directly above or on top of lettuce, carrots, asparagus, milk, and other RTE items in the reach-in refrigerator at time of inspection. Raw animal foods must be stored in such away to prevent possible contamination of RTE items. Referred to storage of raw animal foods handout posted on the refrigerator and instructed PIC where to position the items to prevent possible cross contamination. PIC moved raw items to safe locations at time of inspection.
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---Upon entry (1:16), found cooked cabbage product and cooked mashed potatoes sitting on the counter and sitting on the stove (turned off) holding at temperatures between 101-120 degrees F with probe thermometer. Except during preparation, cooking, cooling, or when time is used as a control all PHF/TCS must be maintained at 135°F or higher. Per PIC, both items had been sitting there for about an hour and were going to be served at dinner (4:00 PM). PIC uncovered both items and placed them inside the freezer where they could rapidly cool to below 70 degrees F within the two hour cooling requirement.
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--- On 2/21/18, found gallon bag with cooked ham product with a date mark of 2/1/18. PIC did not know date marking rules for TCS items. PHF/TCS foods must be discarded if product exceeds 7 days at 41 degrees F (except time frozen). PIC discarded cooked ham at time of inspection. Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking---Found cooked sweet potatoes inside a container in the reach-in without any type of date marking documentation. PHF/TCS must be clearly marked to indicate the date or day the food shall be consumed on premises, sold, or discarded when held at a temperature of 41°F or less for a maximum of 7 days. Per PIC, item was cooked yesterday and a date mark was applied at time of inspection.
Corrected At Time Of Inspection
Warewashing facilities: installed, maintained, & used; test strips
Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices---Establishment could not produce chlorine test strips for the three compartment sink at time of inspection. Per PIC, employees measure out chlorine using the cap. Establishment must have test strips to ensure chlorine concentrations between 50-100 ppm. Establishment must provide.
Correct Prior To Reinspection
Inspection Comments

This establishment received a(n) D Grade and had 3 Priority, 3 Priority Foundation and 1 Core violations on this inspection. Core-2-102.12(A), C: Certified Food Protection Manager 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.