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
10/28/2024

Grade
B

Priority Violation
1

Inspection Status
Completed

Violations

Violation #: 1

Description: Person in Charge Present, Demonstrates Knowledge, and Performs Duties

Comments:

2-103.11 (A-N) and (P) - Priority Foundation: Person-In-Charge-Duties; Performs Assigned Duties Addl Notes: Employee responsible for preparing and cooking food items for the residents was unaware of what temperature TCS food items in hot holding should be at and what temperatures that TCS foods should be reheated to. The PIC stated that all cooks will be properly trained on temperatures. The PERSON IN CHARGE shall ensure that EMPLOYEES are properly maintaining the temperatures of TIME/TEMPERATURE CONTROL FOR SAFETY FOODS during hot and cold holding through daily oversight of the EMPLOYEES’ routine monitoring of FOOD temperatures. Corrective Action: Corrected at time of inspection.

Violation #: 21

Description: Proper Hot Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(1) - Priority: 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.

Addl Notes: Pureed beef pasta item-98-100F in the steam table. Item was recently placed into the steam table and employee was instructed to reheat the item to a minimum of 135F. Ensure that TCS foods are maintained at 135F or above when hot holding. Corrective Action: Corrected at time of inspection.

Violation #: 23

Description: Proper Date Marking and Disposition

Comments:

3-501.17 - Priority Foundation: Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking. 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: Chicken salad, pureed ham, and pureed broccoli with 10-28 date mark in the walk in cooler. The PIC stated that all items were made the previous day and had been accidentally incorrectly date marked. Opened packages and/or prepped ham, sweet potatoes, and turkey items with no date marks in the walk in cooler. The PIC stated that all items were prepped the previous day and provided date marks. All items were still within the 7 day time frame and the PIC corrected the dates. TCS food to be clearly marked to indicate the date or day the food shall be consumed on premises, sold, or discarded when held at a temperature of 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Corrective Action: Corrected at time of inspection.

Violation #: 47

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

Comments:

4-402.11 - Core: Fixed Equipment, Spacing or Sealing-Installation Addl Notes: The tables around the ware wash unit are not sealed to the walls. EQUIPMENT that is fixed because it is not EASILY MOVABLE shall be installed so that it is SEALED to adjoining EQUIPMENT or walls, if the EQUIPMENT is exposed to spillage or seepage. Corrective Action: Correct prior to next routine inspection.

4-501.11 - Core: Good Repair and Proper Adjustment-Equipment Addl Notes: The right fan in the freezer is not working. Ensure that the equipment is properly repaired and maintained in good repair. Corrective Action: Correct prior to next routine inspection.

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: The wall under/next to the three compartment sink has a large hole over the coving area. Ensure that wall is repaired properly to a smooth and easily cleanable surface. Corrective Action: Correct prior to next routine inspection.

Comments/Details

The establishment is currently working on the items noted from the OC Re-Inspection and has a minor remodel permit 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.
Provided the PIC with a temperature requirements handout.

"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.