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
CI Food Routine Inspection

Inspection Date
8/14/2024

Grade
C

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 20

Description: Proper Cooling Time and Temperatures

Comments:

PRIORITY VIOLATION-3-501.14 - Priority: 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.

Addl Notes: Sausage gravy-83F cooling in the walk in cooler. Employee stated that the gravy was placed into the cooler and began cooling three hours prior and discarded-see embargo form. Ensure that PHF/TCS foods are cooled within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F to 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: Multiple turkey sandwiches in the walk in cooler with no date marks, half of a turkey sandwich with 8-6 date mark, and ham item with no date mark. PIC was unsure of when the undated turkey sandwiches were made or when the ham was opened and discarded-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. *Second Consecutive Violation Corrective Action: Corrected at time of inspection.

Violation #: 43

Description: In-Use Utensils; Properly Stored

Comments:

3-304.12 - Core: In-Use Utensils, Between-Use Storage Addl Notes: Knives stored in sanitizing solution cloth bucket between uses. Ensure that in use food utensils are properly stored between uses. Corrective Action: Correct prior to next routine inspection.

Comments/Details

A pattern of non-compliance is developing for Priority violation # 23, 3-501.18, 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 cooling 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 sinks 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 1below the cove tiles.
Seal all trims with silver color caulking material.
Use siliconized grout on wet areas of the floor and cove base.
Predefined Comment: 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.