Solstice Senior Living at Sun City West
Permit ID: FD-44790
Permit Type: E & D
18626 Spanish Garden Dr 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.
NA means not available. See detailed inspection reports for additional information.
Grade
Priority Violation *
Cutting Edge Participant
B
1
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 sanitizer temperature of dishwashing machine to be 155 - 157 degrees F using min/max thermometer. Advised person in charge (PIC) that sanitizing temperatures of dishwashing machine shall be above 160 degrees F. PIC stated they will place a service call to have the dishwashing machine inspected/repaired, and sanitize dishware using 3-compartment sink.
Corrected At Time Of Inspection
33
Approved thawing methods used
Core-3-501.13, C: Thawing
Observed thawing raw chicken submerged under running water in prep sink measuring 67 degrees F. Temperature of running water was 87 degrees F. Advised person in charge (PIC) that time/temperature control for safety (TCS) foods, such as raw chicken, shall be safely thawed under refrigeration; in a container submerged under running cold water with water not exceeding 70 degrees F; thawing as part of the cooking process, or, thawed in the microwave then immediately cooked. Additionally, when thawing food reaches an internal temperature of 41 degrees F, the food shall be immediately cooked or moved to a refrigeration unit to maintain 41 degrees F. Employee placed the raw chicken in single layers on shallow sheets pans in the walk-in refrigerator to rapidly cool.
Corrected At Time Of Inspection
Inspection Comments
This establishment received a(n) B Grade and had 1 Priority, 0 Priority Foundation and 1 Core violations on this inspection. Inspection rights verbally reviewed with person in charge, Nuriya H. Discussed ensuring date marking labels are clear and legible. 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.
