Inspection Report

Business Name
Sun City Post Acute

Business Address
9940 W UNION HILLS DR SUN CITY AZ 85373

Permit Number
FD-23-05653

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
1/30/2024

Grade

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

Priority Foundation-5-203.11, Pf: Handwashing Sinks-Numbers and Capacities. 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.

1. There is no dedicated hand sink in the dishwasher/three compartment sink area. Provide a dedicated hand with stainless steel side splashes and a separate drain pipe that does not connect to any other drain pipes in this area.

Correct By: Correct Prior To Reinspection

Violation #: 38

Description: Insects, Rodents and Animals not Present

Comments:

Core-6-202.15, C: Outer Openings, Protected;

1. Provide a door sweep to seal the space between the bottom of the back door and the outside.

Correct By: Correct Prior To Reinspection

Violation #: 47

Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used

Comments:

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment;

1. The door seal around the walk-in refrigerator door is screed on in several places and it is detaching from the door. Provide a new door seal for the walk-in refrigerator door.

Correct By: Correct Prior To Reinspection

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

PRIORITY VIOLATION-5-205.15 (A), P: System Maintained in Good Repair; According to Law;

1. Remove the unused water line from the T-connection that used to be connected to the soda fountain.

2. Provide a hard pipe drain line where there is currently a section ow flex pipe for a portion of the ice machine drain pipe.

3. Remove the disconnected and unused flex pipe from the ice machine to underneath the scrap sink in the dishwasher room.

4. Provide hard pipe extensions for the short drain pipes beneath the scrap sink and scupper sink the the mechanical dishwasher area. This will prevent these sinks from splashing and/or draining onto the floor.

5. Ensure that the RPZ backflow prevention device remains on the water supply that feeds the coffee machine.

Correct By: Correct Prior To Reinspection

Violation #: 52

Description: Sewage and Waste Water Properly Disposed

Comments:

PRIORITY VIOLATION-5-402.13, P: Conveying Sewage;

1. There is an uncapped sewer pipe beneath the scrap sink in the mechanical dishwasher area. Properly cap off and seal this sewer pipe.

Correct By: Correct Prior To Reinspection

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability;

1. There is a large pit in the floor at the threshold of the walk-in freezer door inside the walk-in refrigerator. Repair the floor in this area to be smooth, non-absorbent and easily cleanable.

Core-6-102.11, C: Surface Characteristics-Outdoor Areas;

1. The stucco wall behind the mop sink faucet is rough and not easily cleanable. Repair the wall in the splash zone behind the mop sink faucet to be smooth, non-absorbent and easily cleanable.

Correct By: Correct Prior To Reinspection

Comments/Details

OC Inspection - Nursing Home
This inspection was conducted with the kitchen manager.
A PDF copy of this inspection report was emailed to Carol M. at the time of this inspection.

This establishment is not participating in the award program at this time and had 2 Priority and 1 Priority Foundation violations on this inspection.

Re-inspection is scheduled for 02/27/2024
If violations are not corrected by established timeframes, legal action may result.

This establishment has demonstrated sufficient compliance to proceed with the issuance of the permit. To complete the issuance of this permit and begin operation, the applicant must first submit payment of the permit fee to the Department’s Business Services Office. Per Chapter I, Regulation 4, of the Maricopa County Environmental Health Code, no person shall conduct an operation or an establishment for which a permit is required without holding the necessary and valid permit to do so. Payment with a credit card can be made in person, by US Mail, by or phone at 602-506-6824 Option 2. We accept cash, check, money order, credit/debit. It is the responsibility of the permit holder/owner to notify MCESD if there are contact/ billing address changes. All permit fees are nonrefundable.

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: Not Participating,Signer: Carol M.

"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.