Country Manor Assisted Living Center LLC
Permit ID: FD-52434
Permit Type: Assisted Living
2815 N 48th St Phoenix 85008
*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
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.14, P: When to Wash. 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.----Employee handling dirty equipment at three compartment sink went to handle clean equipment and serve food without washing hands. Employee was asked to wash hands when changing tasks. Ensure that employees wash hands after engaging in activities that may contaminate hands.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-702.11, P: Cleaned and Sanitized Before Use After Cleaning. 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.----Resident food bowls observed being washed, rinsed, and set on drain board to dry without being sanitized. PIC stated that establishment did not have sanitizer. The PIC was asked to get sanitizer at time of inspection. PIC was instructed on how to properly wash dishes and verify that sanitizer is at proper concentration. Ensure that food contact surfaces are properly
cleaned and sanitized.
Corrected At Time Of Inspection
18
Proper cooling time & temperatures
PRIORITY VIOLATION-3-501.14, P: Cooling. 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.----Large pot of rice-85-86F in outdoor reach in cooler. PIC stated that rice was placed into cooler to cool the previous day and discarded-see embargo form. Ensure that PHF/TCS foods are cooled within two hours from 135F to 70F and to 41F within a total of six hours.
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. 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.----Rice and bean item-48-64F in pot on stove top area. PIC stated that item was recently removed from cooler to be cooked (reheated) for lunch later. PIC discarded item-see embargo form. Keep PHF/TCS foods in cold holding at 41F or below.
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. 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.----Prepared salad item (with cut tomatoes) and chicken broth in reach in coolers with no date marks. PIC was unsure of when items were made and discarded-see embargo form. PHF/TCS to be clearly marked to indicated 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.
Corrected At Time Of Inspection
36
Insects, rodents, & animals not present; no unauthorized persons
Core-6-501.112, C: Removing Dead or Trapped Birds, Insects, Rodents and other Pest----Multiple dead insects on glue boards stored on counter area. Ensure that dead insects are removed promptly.
*Talked with the PIC about proper glue board storage away from food prep areas.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment received a(n) D Grade and had 5 Priority, 0 Priority Foundation and 2 Core violations on this inspection. Core-2-102.12(A), C: Certified Food Protection Manager----Establishment does not have proof of a certified food manager. Ensure that at least one employee obtains certified food manager card/certification.-Second Consecutive Violation A pattern of non-compliance for foodborne illness risk factor violations # 14 and 21, 4-702.11 and 3-501.18 has been noted during this inspection. An Active Managerial Control Intervention Plan visit was offered to the person in charge at the time of inspection. Failure to correct repeat violations may result in legal action. Establishment had multiple containers of regular shell eggs in reach in coolers. *Reminder: In facilities serving a highly susceptible population, raw shell eggs may only be used for hard boiling or as an ingredient in baking mix for shelf-stable products such as cakes, muffins, brownies, ect. ***Per OC Re-Inspection-A commercial refrigerator needs to be provided. Provided PIC with handwashing handout and directed employee to AMC toolbox Printed inspection report. No County legal action will result from this inspection.
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.
