Inspection Report

Business Name
Montecito Post Acute Care and Rehabilitation
Business Address
51 S 48TH ST MESA AZ 85206
Permit Number
FD-07571
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
6/7/2024
Grade
B
Priority Violation
1
Inspection Status
Completed

Violations

Violation #: 20

Description: Proper Cooling Time and Temperatures

Comments:

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. >>> Observed cooked pureed eggs, hardboiled eggs, and cooked pasta, cooling in the walk-in cooler, in tightly covered, deep containers (at least 6"). According to cook, the eggs were leftover from breakfast and had been cooling for 2.5 hours; observed with internal temperatures of 75-90F. The cooked pasta observed with an internal temperature of 65F, 6 hours after being placed into an ice bath and starting the cooling process. PIC discarded the eggs and cooked pasta for failing to cool to 70F or below in the first 2 hours, see embargo form. Discussed proper cooling methods such as using shallow metal pans that are loosely covered and placed into the walk-in cooler/freezer on a speed rack or top shelf to facilitate airflow. Using ice as an ingredient and frequent stirring also help to facilitate rapid cooling. TCS foods must cool from 135-70F in 2 hours and from 70-41F in the next 4 hours. PIC will review cooling materials sent electronically and begin to use cooling logs.

Correct By: Corrected At Time Of Inspection

Violation #: 56

Description: Adequate Ventilation and Lighting; Designated Areas Used

Comments:

Core-6-303.11, C: Intensity-Lighting >>> Observed inadequate lighting in the walk-in cooler. An extra, external light source was necessary to see date marking and check product integrity. The person in charge (PIC) will talk to maintenance to see what changes can be made to increase light intensity in the walk-in cooler. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels; discerning the color of substances; identifying toxic materials; recognizing the condition of food, utensils, and supplies; and safely conducting general food establishment operations and clean-up. The light intensity shall be at least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry food storage areas etc.

Correct By: Correct Prior To Next Routine Inspection

Comments/Details

This establishment received a(n) B Grade and had 1 Priority and 0 Priority Foundation violations on this inspection.

Core-2-102.12(A), C: Certified Food Protection Manager >>> Certified food protection manager not at establishment during the inspection. Maricopa County requires all establishments that serve open food, which requires time/temperature control for food safety, to have at least one certified Food Protection Manager (CFPM) on staff. The Person in Charge shall be a CFPM and is required to be onsite during the hours of operation. This certificate must be visible or readily accessible and kept at the establishment for all inspections.
CORRECT PRIOR TO NEXT ROUTINE INSPECTION


Emailed cooling logs.
Discussed the floor finish in the walk-in cooler.

Uploaded embargo form to EDMS.
Calibrated thermometer. Internal food temperatures taken with probe thermometer and verified by PIC.


No County legal action will result from this inspection.
The inspection report was emailed and confirmed during the inspection.




On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.
If you are unsure whether your email address is accurate, you may:
• Contact your inspector using the phone number or email on your last inspection report to review, or
• Contact the Department using the email addresses below,
o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)
o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)
o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)
o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)
If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website
https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.



Award: B,Embargo Lbs: 17,Review Complete: CHECKED,Review Notes: QA,Signer: Sarah D'Attomo

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation
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
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. For example, 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
Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program
All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.
Grading System The matrix below is used to grade food inspections under the voluntary grading system.
A B B B B B B B C C C C C C D D
Priority 0 0 0 0 0 1 1 1 0 1 1 2 2 2 2 3
Priority Foundation 0 1 2 3 4 0 1 2 5 3 4 0 1 2 3 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.