Inspection Report

Business Name
Ahwatukee Post Acute

Business Address
15810 S 42ND ST PHOENIX AZ 85048

Permit Number
FD-23-06443

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
4/16/2024

Grade
Not Participating

Priority Violation
4

Inspection Status
Completed

Violations

Violation #: 10

Repeat Violation

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

Priority Foundation-6-301.12, Pf: 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.----No paper towels or hand drying device available at the hand wash sink next to the juice and coffee machine. PIC provided paper towels. Ensure that all hand wash sinks have paper towels or hand drying device available at all times.

Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Violation #: 13

Description: Food in Good Condition, Safe and Unadulterated

Comments:

PRIORITY VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented. 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/4619/AMC-Toolbox---Approved-

Source.---Bowl of pineapple (with 2/23 prep date) and a bowl of pasta in the reach in cooler

in the cookline area with green organic matter present. PIC discarded-see embargo form.

Discard food items as necessary and ensure that FOOD is safe and unADULTERATED.

Correct By: Corrected At Time Of Inspection

Violation #: 21

Description: Proper Hot Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-

Holding.---Mashed potatoes-119-130F in the steam table. Employee stated that the potatoes

were placed into hot holding about 30 minutes prior and relocated to the steamer to reheat

to 165°F. Except during preparation, cooking, cooling, or when time is used as a control all

TCS food to be maintained at 135°F or higher in hot holding.

Correct By: Corrected At Time Of Inspection

Violation #: 23

Description: Proper Date Marking and Disposition

Comments:

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.----Pasta item with 4-5 date mark, spinach item with 4-9 date mark, and macaroni and cheese with 4-8 date mark in the walk in cooler. PIC discarded all items-see embargo form. Ensure that ready to eat PHF/TCS foods are properly date marked for use within seven days and are disposed of when date mark/expiration date has been surpassed.

Correct By: Corrected At Time Of Inspection

Violation #: 33

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

Comments:

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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.----Sausage gravy-110F cooling on a prep table in the cookline area. Employee stated that the gravy began cooling about 30 minutes prior. PIC voluntarily discarded the gravy. Ensure that proper cooling methods are followed: (1) Placing the FOOD in shallow pans; Pf

(2) Separating the FOOD into smaller or thinner portions; Pf

(3) Using rapid cooling EQUIPMENT; Pf

(4) Stirring the FOOD in a container placed in an ice water

bath; Pf

(5) Using containers that facilitate heat transfer; Pf

(6) Adding ice as an ingredient; Pf or

(7) Other effective methods. Pf

Correct By: Corrected At Time Of Inspection

Violation #: 35

Description: Approved Thawing Methods Used

Comments:

Core-3-501.13, C: Thawing----Multiple bags of shrimp thawing at room temperature on a prep table in the cook line area. Ensure that PHF/TCS foods are thawed using an approved method.

Correct By: Corrected At Time Of Inspection

Violation #: 38

Description: Insects, Rodents and Animals not Present

Comments:

Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence-----Multiple drain flies present in the drain next to the juice/coffee machine and on the walls in the ware wash area. Ensure that proper pest control is performed.

Correct By: Correct Prior To Reinspection

Violation #: 51

Repeat Violation

Description: Plumbing Installed; Proper Backflow Devices

Comments:

PRIORITY VIOLATION-5-205.12 (A), P: Prohibiting a Cross Connection----Hose with shutoff type

spray nozzle attached below the air vacuum breaker at the can wash area faucet. PIC removed

the hose and spray nozzle. Keep the spray nozzle disconnected when not in use to ensure

backflow prevention.

Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Comments/Details

This establishment is not participating in the award program at this time and had 4 Priority, 3 Priority Foundation violations on this inspection.

A re-inspection for violation #36 is scheduled for 4-30-24.

A pattern of non-compliance is developing for Priority violation # 49, 5-205.12, which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action.

Provided the PIC with when to wash hands, date marking, cooling methods and thawing handouts.

The establishment is currently working on the items noted from the OC Re-Inspection and has a minor remodel permit pending (RM-11341).
1. Replace the vented dual check valve (ASSE 1022) on the coffee / tea brewer and the fruit juice dispenser. They are leaking. Recommend replacing with a reduced pressure zone (RPZ) assembly (ASSE 1013) at the water connection point of the drink equipment. T-off after the RPZ to connect with the coffee/ tea brewer and the juice machine. RPZ is a testable backflow device and can be repair. Provide a drain cup for the vent port of the device. Drainpipe must be rigid and indirectly discharge to a floor sink with minimum 1” air gap from the finished floor. Certify the device and provide report.
2. Provide an elbow with Studer-vent from the drain cap of the 3-comp sink to provide an air gap from the 3-comp sink to the sewer. Please make sure the height of the elbow must be at least 1” from the bottom of the 3-comp sink’s basin.
3. Smooth out the floor around the new trench drain at the cookline. Floor must be flushed with the same level of the floor around it.
4. Provide a micro-switch for the air curtain at the delivery door.
5. Provide concrete filler on cracks on the floor of the can wash area. Seal back wall and floor of the can wash with marine grade sealant.
6. Refinish cast-ion floor sinks with rustoleum paint. Please clean the surface of the sink first before painting.
Stainless-steel finish at ware wash area:
• Stainless-steel panel must be at least 1” below the cove tiles.
• Seal all trims with silver color caulking material.
• Use siliconized grout on wet areas of the floor and cove base.

Emailed the inspection report.

No County legal action will result from this 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: Not Participating,Embargo Lbs: 12,Food Manager Licenses: 1,Request Notes: Hold for review,Request Review: CHECKED,Review Complete: CHECKED,Review Notes: QA,Signer: Jennifer Punchios

"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.