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
CI Food Routine Inspection

Inspection Date
7/17/2024

Grade
C

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 2

Repeat Violation

Description: Certified Food Protection Manager

Comments:

2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: The person in charge (PIC) was not a Certified Food Protection Manager (CFPM) during the inspection. Per FDA Food Code, the PIC shall be a CFPM and is required to be onsite during the hours of operation. Please have a CFPM on-site prior to next routine inspection. <<>>Corrective Action: Correct prior to next routine inspection.

Violation #: 15

Description: Food Separated and Protected

Comments:

PRIORITY VIOLATION-3-304.15 (A) - Priority: Gloves, Use Limitation; Limited to One Task. 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/4621/AMC-Toolbox---Cross-Contamination.

Addl Notes: During inspection an employee was observed putting on soiled/used gloves in order to serve pastries. The employee stated they ran out of gloves; therefore, they have to re-use soiled gloves. The person in charge (PIC) was informed of the issue and had employee remove gloves and wash hands prior to serving pastries. Since there were no gloves available, tongs and other utensils was used to serve pastries during the inspection and no bare-hand contact was observed. Please ensure disposable gloves are discarded after each use. Corrective Action: Corrected at time of inspection.

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold 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/4576/AMC-Toolbox---Cold-Holding.

Addl Notes: In the reach-in refrigerator of the dry storage area raw shelled eggs had an internal temperature of 58*F. The person in charge (PIC) verified the temperatures with the establishment's thermometer. The food items were embargoed and voluntarily discarded by the PIC at the time of inspection. The PIC stated this refrigerator will be not used to store TCS foods until it is repaired. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Violation #: 47

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

Comments:

4-202.16 - Core: Nonfood-Contact Surfaces Addl Notes: The cabinets where clean equipment is stored are in disrepair or broken and the paint and vinyl coating are peeling off. Please clean and repair/replace prior to next routine inspection. <<>>. Corrective Action: Correct prior to next routine inspection.

4-201.11 - Core: Equipment and Utensils-Durability and Strength Addl Notes: 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. <<>>Corrective Action: Correct prior to next routine inspection.

Comments/Details

Predefined Comment: No County legal action will result from this inspection.
Of note: Reviewed the importance preventing bare-hand contact with ready-to-eat foods. The person in charge (PIC) stated they are getting food gloves later today. Reviewed thermometer calibration, cold holding, employee symptoms and illness, date marking, cooking temperatures, handwashing, and date marking.

"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.