Inspection Report
Springdale Village Healthcare
7255 E BROADWAY RD MESA AZ 85208
FD-57762
Food Establishment - Eating & Drinking
CI Food Routine Inspection
10/13/2025
Not Participating
2
Re-inspection required
Violations
Violation #: 10
Description: Adequate Handwashing Sinks, Properly Supplied and Accessible
Comments:
6-301.12 - Priority Foundation: 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. Addl Notes: Observed no paper towels available at the handwashing sink next to the 3-compartment sink. PIC provided paper towels. Facilities must be maintained in a condition that promotes handwashing. Handwashing sinks must always be accessible and stocked with hot water, soap and paper towels. Corrective Action: Corrected at time of inspection.
Violation #: 16
Description: Food-Contact Surfaces: Cleaned and Sanitized
Comments:
PRIORITY VIOLATION-4-501.114 (A-E) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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/4574/AMC-Toolbox---Food-Contact-Surfaces.
Addl Notes: Observed the low-temp mechanical dish machine with a concentration of 0 ppm chlorine while in use. Verified by person in charge (PIC). PIC will have recently washed dishes sanitized in the 3-compartment sink. The 3-comp sink will be used to sanitize all kitchenware until the chlorine concentration in the dish machine is at 50-100 ppm. Discussed checking the sanitizer concentration every morning and logging the concentration and necessary corrections before the dish machine is used in order to properly destroy pathogens on the dishes. Emailed a sanitizer log. 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: 2ND CONSECUTIVE VIOLATION Observed an open bag of mozzarella cheese dated 9/23 and an open container of crushed tomatoes in the prep cooler, dated 9/19, both past the discard date. PIC discarded the cheese and tomatoes, see embargo form. Also observed American cheese without a date. PIC dated the American cheese. Discussed creating a policy for date marking and disposition that is consistently used by staff. The Food Code requires that TCS foods be discarded 7 days after opening/prep when held at 41F or less. Listeria is the pathogen of concern, which cannot be observed by looking at the food in question. Day 1 begins the date that a package of TCS food is opened, such as deli meats, or once cooked/prepped, such as noodles or proteins. Adding 6 to the start date (6+1) determines the discard date. Corrective Action: Corrected at time of inspection.
Violation #: 38
Repeat Violation
Description: Insects, Rodents and Animals not Present
Comments:
6-501.111 (A-B, D) - Core: Controlling Pests; Monitoring Addl Notes: 2ND CONSECUTIVE VIOLATION Observed several dead roaches in the front area of the kitchen, behind the refrigerators. Discussed the pest control services that are received and removing pests promptly in order to prevent their accumulation, decomposition, or the attraction of additional pests. The PREMISES shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence by routinely inspecting incoming shipments of FOOD and supplies, routinely inspecting the PREMISES for evidence of pests and eliminating harborage conditions. Corrective Action: Corrected at time of inspection.
Violation #: 48
Description: Warewashing Facilities, Installed, Maintained, Used, Test Strips
Comments:
4-302.14 - Priority Foundation: Sanitizing Solutions, Testing Devices. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Addl Notes: Observed no test strips at the establishment for the quat sanitizer that is dispensed at the 3-compartment sink. Discussed the importance of testing sanitizing solutions in order to ensure the proper concentration (150-400 ppm quat). A concentration below 150 ppm may be ineffective and above 400 ppm is toxic. Please provide quat test strips within 10 days.
Violation #: 51
Repeat Violation
Description: Plumbing Installed; Proper Backflow Devices
Comments:
5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: 2ND CONSECUTIVE VIOLATION Observed the faucet at the handwashing sink to be in disrepair. The handle for the cold water appears to be stripped and continuously turns, without actually turning on the water. Discussed, with person in charge (PIC), repairing/replacing the faucet as necessary. Corrective Action: Correct prior to next routine inspection.
Violation #: 55
Description: Physical Facilities Installed, Maintained, and Clean
Comments:
6-201.11 - Core: Floors, Walls and Ceilings-Cleanability Addl Notes: 11TH CONSECUTIVE VIOLATION Observed the floor and some areas of the wall throughout the kitchen, in areas such as the dish room, at the 3-compartment sink, and cook-line, beverage area, and dry storage areas to be in disrepair with gaps, cracks, and gouges. In the prep area, above the reach-in refrigerator and chest freezer, observed a large area of the ceiling to be sagging down from what appears to be water damage. Please ensure that food and equipment are moved and protected from contamination during the ceiling repair. Discussed repairing the floor, walls, and ceiling. Smooth and easily cleanable surfaces will prevent soil/water pooling and eliminates voids which could attract pests such as insects and rodents or contribute to problems with certain pathogens such as Listeria. Corrective Action: Correct prior to next routine inspection.
Comments/Details
No County legal action will result from this inspection.
A pattern of non-compliance for Priority #23, 3-501.18: Priority: Ready-To-Eat Time/Temperature Control for Safety Food, Disposition. violation 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.
When serving an HSP (Highly Susceptible Population) only pasteurized eggs may be used, except when baking, hard-boiling and fully cooking eggs for a single order (not combined). Pasteurized eggs must also be used for recipes that contain undercooked eggs, such as hollandaise sauce.
Please remove all debris and unused equipment from the fenced area with the walk-in cooler. Removing debris and clutter will prevent pest harborage conditions.
"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.
| 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.