Inspection Report

Business Name
Maryland Gardens Post Acute
Business Address
31 W MARYLAND AVE PHOENIX AZ 85013
Permit Number
FD-23-02103
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
CI Food Routine Inspection
Inspection Date
9/5/2024
Grade
Not Participating
Priority Violation
1
Inspection Status
Re-inspection required

Violations

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: At time of inspection main walk in unit is at 53.7*F ambient temperature with min/max thermometer. Notified Person In Charge (PIC). Large amount of ice build up on back of double fan unit. TCS foods inside main walk in unit: 7 cases of individual milks 53*F, shredded American cheeses at 53*F, raw shelled eggs at 53*F; sour cream at 53*F. Temperature log was filled out at 6am unit was at 38*F. Time of inspection is after 11am. Opened freezer door to walk in unit, ambient is at 41*F. All tcs foods cooled to 41*F within 1 hour. PIC confirmed all temperatures. Maintenace was on site, called in emergency work order for walk in unit. ===Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. Corrective Action: Corrected at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. 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. Addl Notes: At time of inspection main walk in unit is at 53.7*F ambient temperature with min/max thermometer. Notified Person In Charge (PIC). Large amount of ice build up on back of double fan unit. ===Unit needs to have ambient temperature of 41*F or below to maintain tcs foods below 41*F. Corrective Action: Correct prior to re-inspection.

Comments/Details


Predefined Comment: No County legal action will result from this inspection.
Of note: Establishment has Reverse osmosis (RO) drinking water unit in corner wall to left of kitchen window dirty galley area. RO system requires an RPZ backflow preventer on main water line. If keeping RO unit either remove black tank of RO or add RPZ.
Reviewed and discussed: prevention of adulterated foods from leakages.
Of note: Construction is currently underway in kitchen dining areas. Establishment is working on replacing broken missing floor and cove base tiles. Cove base missing at galley window and behind ice machine.
Recommend: fixing metal door sidings to door way of kitchen; filling all holes; fixing warped walls throughout the kitchen areas.
Re-inspection Friday September 6th

"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.