Maricopa County, AZ

The Summit at Sunland Springs Memory Care

Permit ID: FD-29015

Permit Type: Assisted Living

2415 S Signal Butte Blvd Mesa 85209

*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

Violation Description

Violation Comments

Correct By
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure.====Observed employee wash hands for 1 second-5 seconds. Stopped employee. Reviewed steps to wash hands. First wet hands, apply soap, scrub for 10 seconds, dry hands, turn off handwashing station with paper towels. Notified Person In Charge (PIC). Reviewed events that had occurred. === Employee not washing hands for more than 20 seconds. 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/4573/AMC-Toolbox---Handwashing.
Corrected At Time Of Inspection
07
No bare hand contact with RTE foods or approved alternate method properly followed
PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. =====Observed employee touch mouth with left fingers. Employee put toast into toaster with bare hands. Employee grabbed 4 slices of toasted toast with bare hands and cut them in half while touching with bare hands. Employee plated toast slices onto plates with bare hands. Employee after plating toast again touched toast with bare hands. As employee began to take food to dining hall stopped employee. Reviewed events that had occurred. Notified Person In Charge (PIC) of the events listed previously. === Wash hands per code and shall not contact exposed RTE foods with bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing 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/4573/AMC-Toolbox---Handwashing.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Observed deli slicer in back kitchen area with heavy organic pieces and particles on back of blade and green liquid residue on front of blade. Notified Person In Charge (PIC). Per PIC the slicer was not used today. PIC will have employee wash, rinse and sanitize deli slicer blade. =========== Equipment food contact surfaces and utensils shall be clean to sight and touch. 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.
Corrected At Time Of Inspection
19
Proper hot holding temperatures
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding. =======Observed several food items in hot box not at proper hot holding temperature. Notified Person In Charge (PIC); PIC stated establishment is using time as a control for food safety for hot holding foods but no documentation, no written policy was observed at time of inspection. Improper hot holding foods include hot cooked sausage puree with internal temperature of 125.7*F-129*F; hot blueberry puree with internal temperature of 118*F; also hot holding plates of cut up sausage at 108*F and sausage puree at 108*F; PIC confirmed and verified internal temperatures; per PIC all items were placed in hot box at 8:30am; time is 9:30am; PIC discarded cooked sausage puree and blueberry puree. PIC elected to reheat plates of sausage and sausage puree to 165*F for hot holding. ===========Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 135°F or higher. 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.
Corrected At Time Of Inspection
21
Proper date marking & disposition
PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. Observed inside reach in refrigerator in-house prepared hummus with date mark of preparation on 11/8/19; todays date is 11/18/19. Observed in main walk in refrigerator two big cooked hams prepared on 11/11/19 with discard date of 11/17/19; todays date is 11/18/19. Notified Person In Charge (PIC), PIC discarded expired products.===== A food shall be discarded if: It exceeds the 7 days at 41 Deg F. 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/4125/Food-SafetyOperator-Resources.
Corrected At Time Of Inspection
49
Plumbing installed; proper backflow devices
Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained. Observed establishment prep sink with dripping faucet. Notified Person In Charge (PIC). Please have dripping faucet repaired.
Correct Prior To Next Routine Inspection
Inspection Comments

This establishment received a(n) D Grade and had 4 Priority, 1 Priority Foundation and 1 Core violations on this inspection. No County legal action will result from this inspection. Print out copy of Inspection Report was provided to the establishment. Reviewed and discussed cooking temperatures used in the establishment: all fish to be cooked to 145*F. Discussed using time as a control in the establishment: Provided Time as a Public Health Control Guidance Document. Reviewed and discussed chemical storage procedures used in the establishment. Reviewed and discussed hot holding procedures used in the establishment.


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.