Inspection Report

Business Name
Legacy Retirement Residence

Business Address
5625 E MCKELLIPS RD MESA AZ 85215

Permit Number
FD-13804

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
CI Food Routine Inspection

Inspection Date
2/19/2025

Grade
Not Participating

Priority Violation
3

Inspection Status
Completed

Violations

Violation #: 9

Description: No Bare Hand Contact with RTE Foods or a Pre-Approved Alternate Properly Followed

Comments:

PRIORITY VIOLATION-3-301.11(B) - Priority: Preventing Contamination from 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.

Addl Notes: Observed cook touch shredded lettuce and shredded cheese on the cook-line with bare hands. The shredded lettuce and cheese will not be cooked or processed. PIC discarded the lettuce and cheese. PIC will retrain the employees about the importance of wearing gloves to prevent contamination of ready-to-eat foods. Handwashing may be ineffective in completely decontaminating the hands. Therefore, a further intervention such as a barrier between hands (glove or utensil) and ready-to-eat food is required. Corrective Action: Corrected at time of inspection.

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

6-301.12 - Priority Foundation: Hand Drying Provision. 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. Addl Notes: Observed no paper towels or means to dry hands after hand washing at the hand sink in the Memory Care server's station. Employee provided paper towels during the inspection. Facilities must be maintained in a condition that promotes handwashing. Wet hands transfer bacteria more readily than dry hands. Hand washing sinks must always be stocked with hot water, soap and paper towels. Corrective Action: Corrected at time of inspection.

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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. Addl Notes: Observed several pieces of lettuce and liquid inside of the salad spinner that was stored as clean in the prep area. According to employee, the salad spinner was used to clean lettuce and washed, rinsed, and sanitized the day prior to the inspection. The salad spinner was placed into the dish pit to be rewashed. Equipment food contact surfaces and utensils shall be clean to sight and touch. TCS food debris remaining on clean equipment is a potential source of contamination for foods that come into contact with the equipment. Corrective Action: Corrected at time of inspection.

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: 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.

Addl Notes: Observed shredded lettuce cold holding in an ice bath at the make-line with an internal temperature of 49-54F, probe thermometer, verified by person in charge (PIC). The ice bath did not appear to be high enough on the sides of the pan to maintain the lettuce at 41F or less. PIC placed the ice into a deeper ice bath to rapidly cool to 41F. Discussed the importance of maintaining cold food at 41F or less to limit pathogen growth and avoid causing foodborne illness. Except during preparation, cooking, cooling, or when time is used as a control all TCS food must be maintained at 41°F or less. Corrective Action: Corrected at time of inspection.

Violation #: 23

Repeat Violation

Description: Proper Date Marking and Disposition

Comments:

PRIORITY VIOLATION-3-501.18 - Priority: 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.

Addl Notes: 2ND CONSECUTIVE VIOLATION Observed open containers/packages of cottage cheese dated 1/31, house-made egg salad dated 2/3, and banana pudding (dairy) dated 1/16 in refrigerated units in the server's area, walk-in cooler, and the cook-line reach-in, all several days past the discard date. Also observed no dates on the following: house-made salsa, open Canadian bacon, three bean salad, open ham roast, shredded lettuce, cream cheese frosting, and cooked chicken in the walk-in cooler and cook-line reach-in. PIC discarded the expired TCS foods, see embargo form, and placed the correct date on the TCS foods with a known start date and unexpired. Discussed 7-day date marking. Day 1 begins the date that a package of TCS food is opened, such as deli meats, or cooked/prepped, such as noodles or proteins. Adding 6 to day one (6+1) determines the discard date. The Food Code requires that TCS foods be dated and discarded 7 days after opening/prep when held at 41F or less to prevent a hazardous amount of Listeria. Corrective Action: Corrected at time of inspection.

Violation #: 40

Description: Personal Cleanliness

Comments:

2-302.11 - Priority Foundation: Maintenance-Fingernails. 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. Addl Notes: Observed server, with long, painted artificial nails, enter the kitchen and scoop ice from the ice machine and also ladle soup into a bowl without donning gloves. Employees with artificial/painted nails must wear gloves when working with exposed RTE foods. PIC will retrain employees about when gloves are required. Corrective Action: Corrected at time of inspection.

Violation #: 51

Repeat Violation

Description: Plumbing Installed; Proper Backflow Devices

Comments:

5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: 2ND CONSECUTIVE VIOLATION Observed a leak from the faucet at the 3-compartment sink. Also observed the basin of the rinse sink at the dish machine, to be separating from the drainboard. Please repair the leak at the faucet and replace or repair the sink as necessary. Plumbing must be maintained in good repair. Corrective Action: Correct prior to next routine inspection.

Comments/Details

Calibrated thermometer. An audit of employee food handler certificates was completed and 17/19 employees observed to have valid certificates. Discussed retraining employees on when to wash hands. When serving a HSP (Highly Susceptible Population) only pasteurized eggs may be used, except when baking, hard-boiling and fully cooking eggs for a single order (not combined). Pasteurized eggs must also be used for recipes that contain undercooked eggs, such as hollandaise sauce.
No County legal action will result from this inspection.

"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.
Violation Category	Grade A	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade C	Grade C	Grade C	Grade C	Grade C	Grade C	Grade D	Grade D
Priority	0	0	0	0	0	1	1	1	0	1	1	2	2	2	more than 2	more than 3
Priority Foundation	0	1	2	3	4	0	1	2	5	3	4	0	1	2	more than 3	more than 0

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