Maricopa County, AZ

Multi-Generation Senior Kitchen

Permit ID: FD-43616

Permit Type: E & D

7550 E Adobe Rd 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.
Grade
Priority Violation *
Cutting Edge Participant

Violation Description

Violation Comments

Correct By
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.14, P: When to Wash. =====Observed employee handling bread sticks. Same employee with gloved hands drank from bottle of water that uses a screw cap. Employee started to finish breadsticks order. Stopped employee. Reviewed the events. Employee washed hands for more than 20 seconds. Notified Person In Charge of the events that transpired.=========Employee not washing hands after engaging in other activities that may contaminate the hands. 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
20
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. ======Observed inside main walk in refrigerator with several tcs foods in temperature danger zone. Cut deli turkey 50*F; Couscous 48*F; milk with internal temperature of 49*F-51*F; shredded mozzarella cheese 52*F; Feta Cheese 51*F-52*F; precut iceberg lettuce 49*F-50*F; potato salad 48*F-49*F; raw eggs at 52*F-54*F'; left over prepared meals pork 54*F*F; left over prepared meals fish sticks 54*F; left over prepared meals meatballs 54*F; sour cream 54*F, raw chicken tray at 50*F-52*F. Notified Person In Charge (PIC) of improper temperatures; PIC confirmed and verified all temperatures. Per PIC all food items were since last Friday. PIC discarded all improper cold holding foods. Ambient temperature of the main walk in refrigerator was at 51*F with min/max thermometer.======Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. 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.
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 several food items inside main walk in refrigerator past expiration dates. Cooked black beans burger in big tray with date mark 1/14/20; expired on 1/20/20. Pre cut tomatoes in walk in refrigerator with white organic matter growth on all cut tomatoes. Notified Person In Charge (PIC); PIC discarded expired food products and pre cut tomatoes.=========== A food shall be discarded if: It exceeds the 7 days at 41?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
26
Toxic substances properly identified, stored, and used
Priority Foundation-7-102.11, Pf: Common Name-Working Containers======Observed two colored bottles with soapy chemical with not name to identify containers. Notified Person In Charge (PIC). PIC applied appropriate labels to unlabeled chemical bottles====Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
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. ==========Observed main walk in refrigerator with ambient temperature of 51*F with min/max thermometer. Notified Person In Charge(PIC). PIC has notified maintenance and have called in for repairs to the main walk in unit. Maintenance added coolant to the main walk in, main walk in ambient temperature was at 41.9*F with min/max thermometer. ============All cold holding equipment needs to have ambient temperature of 41*F or below to maintain cold holding foods at 41*F or below for food safety. 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.
Corrected At Time Of Inspection
Inspection Comments

This establishment received a(n) D Grade and had 3 Priority, 2 Priority Foundation and 0 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 cleaning procedures for deli slicer. Discussed in removing self service ice. Establishment can pre portion ice into cups or have employee designated to add ice to cups. Recommend creating temperature log for walk in refrigerator; and cooking temperature log for hot holding foods.


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.