Inspection Report

Business Name
Country Manor Assisted Living Center LLC

Business Address
2815 N 48TH ST PHOENIX AZ 85008

Permit Number
FD-52434

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
9/28/2023

Grade
D

Priority Violation
3

Inspection Status
Completed

Violations

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.

In the reach-in refrigerator the following food items had organic matter growing directly on

the food: a container of unknown cooked root, an open can of garbanzo beans, a container of

cooked plantain and vegetables, an open can of mushrooms, an open can of tomatillo, a

container of cooked fish and french fries, an open can of peppers, a container of cooked pea

and vegetable soup, a bowl of cooked plantains, a bowl of cooked oatmeal, a container of a

cooked chicken dish, an open can of tomatoes, and cooked taquitos. All the food items were

embargoed and voluntarily discarded by the PIC at the time of inspection. Please ensure food

is kept in good condition 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.

A bowl of chicken soup was sitting on the countertop since the lunch period with an internal

temperature of 103*F. The PIC verified the temperatures using the establishment's

thermometer. The PIC stated the food item has been sitting at room temperature for less than

2 hours. The PIC decided to discard the food item out of precaution instead of reheating in

it 165*F.

Correct By: Corrected At Time Of Inspection

Violation #: 23

Description: Proper Date Marking and Disposition

Comments:

Priority Foundation-3-501.17, Pf: 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.

In the reach-in cooler, the following food items were not dated: a container of unknown

cooked root, an open can of garbanzo beans, a container of cooked plantain and vegetables,

an open can of mushrooms, an open can of tomatillo, a container of cooked fish and french

fries, an open can of peppers, a container of cooked pea and vegetable soup, a bowl of

cooked plantains, a bowl of cooked oatmeal, a container of a cooked chicken dish, an open

can of tomatoes, cooked taquitos, cooked spinach, and, cooked potatoes. The PIC did not

know when these items were prepared. Most of the food items were also observed with organic

matter on them (see violation 11). All the food items were embargoed and voluntarily

discarded by the PIC at the time of inspection. Please ensure RTE/TCS food items are date

marked after being opened/prepared/cut/cooked and discarded within 7 days afterwards.

Provided date marking sticker and handout.

Correct By: Corrected At Time Of Inspection

Violation #: 28

Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored

Comments:

PRIORITY VIOLATION-7-207.11 (B), P: Restriction and Storage-Medicines; Storage & labeling

Containers and packages of medicine for clients were stored on the top shelf of the

refrigerator door above open canned foods and stored among whip cream container, jars of

food, and packages of dressing. The PIC moved medicine to the lower shelf away and below

foods at the time of inspection. Please ensure medicine is store below and away from food.

Correct By: Corrected At Time Of Inspection

Violation #: 47

Repeat Violation

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

Comments:

Core-4-201.11, C: Equipment and Utensils-Durability and Strength...The establishment replaced the nonfunctioning homestyle refrigerator with another homestyle unit in the main kitchen. It has been noted on all inspection reports since the OC Inspection on 8-11-2016 that a commercial refrigerator needed to be provided. Ensure that the unit is replaced with a NSF (ANSI) approved commercial unit prior to next routine inspection.

Core-4-202.16, C: Nonfood-Contact Surfaces: The cabinets where clean equipment is stored are in disrepair or broken and the paint and vinyl coating are peeling off. The person in charge (PIC) stated they are in the process or repair the cabinets. Please clean and repair/replace prior to next routine inspection

Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 4th

Comments/Details

This establishment received a(n) D Grade and had 3 Priority, 1 Priority Foundation violations on this inspection.
No County legal action will result from this inspection.
Inspection report was printed and given to the PIC and also email to the owner. Of note: No food production was occurring during the inspection. Informed the PIC that barehand contact with ready-to-eat food is not allowed and that gloves or utensils must be used. The PIC stated gloves will be purchased later today. Reviewed cold holding, cooking, and hot holding, employee illness symptoms and illness, 3-compartment sink set-up, thermometer calibration, and date marking. Handouts regarding these topics have been provided.

Core-2-102.12(A), C: Certified Food Protection Manager (CFPM): The person in charge (PIC) did not have the CFPM at the time of inspection. Per 2017 Food Code, the PIC shall be a Certified Food Protection Manager (CFPM) and is required to be onsite during the hours of operation. Please have a CFPM on-site prior to next routine
inspection. <<<6th Consecutive violation>>>

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: D,Email Sent: CHECKED,Embargo Lbs: 48.5,Food Manager Licenses: 0,Request Review: CHECKED,Review Complete: CHECKED,Review Notes: QA,Signer: Gary Walker

"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.