Inspection Report

Business Name
The Park at Copper Creek Independent Living

Business Address
901 S 94TH ST CHANDLER AZ 85224

Permit Number
FD-58137

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
10/18/2023

Grade
Not Participating

Priority Violation
3

Inspection Status
Completed

Violations

Violation #: 15

Description: Food Separated and Protected

Comments:

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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. >>> Observed an unsealed metal pan of fully thawed, raw ground beef patties stored directly over an open package of cut lettuce in the prep cooler on the cook-line. PIC moved the raw beef to the proper bottom drawer in the prep cooler. According to cook, the pan of raw beef was placed on the top rack over the lettuce because of the accumulation of water in the bottom of the cooler, see violation # 45. Discussed proper food storage to prevent cross-contamination. Food storage is based on cooking temperatures. Ready to eat foods should be above and separated from other foods that require cooking such as ground beef (155F final cooking temp).

Correct By: Corrected At Time Of Inspection

Violation #: 22

Repeat Violation

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: 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. >>> Observed several TCS food items such as cut lettuce, sliced tomatoes, raw ground beef and salmon, cooked brussel sprouts, goat and blue cheese, sliced ham and cooked beets cold holding in the top and bottom of the cook-line prep cooler with internal temperatures of 44-46F, probe thermometer, verified by PIC. The ambient temperature of the prep cooler at 41F or below. PIC placed the TCS foods in the walk-in cooler to rapidly cool to 41F or less. PIC suspects that heavy use during lunch may have caused the cold TCS foods to go above 41F. Discussed routinely taking temperatures of cold holding food to ensure that it is held correctly. A dial thermometer placed into the container of food or a bottle of water stored in each unit can be used to easily verify the temperature of the food. PIC will begin using a temperature log for each cold holding unit and train employees to monitor temperatures. Except during preparation, cooking, cooling, or when time is used as a control all TCS food must be maintained at 41°F or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41F to 135F too long.

Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

Violation #: 23

Repeat Violation

Description: Proper Date Marking and Disposition

Comments:

PRIORITY VIOLATION-3-501.18, P: 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. >>> Observed cooked butternut squash dated 10/11 and poached golden beets dated 10/11, 8 days prior to inspection. PIC discarded the TCS foods observed to be past the discard date. 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 date of day one (6+1) determines the discard date. PIC will retrain staff to discard TCS foods on or prior to the discard date.

Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

Violation #: 38

Description: Insects, Rodents and Animals not Present

Comments:

Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence >>> Observed several live fruit flies (20+) in the dish pit area and a few near the mop sink. According to PIC, pest control treatments are performed monthly and the next treatment is scheduled for the following week. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by: routinely inspecting incoming shipments of food and supplies, routinely inspecting the premises for evidence of pests, eliminating harborage conditions and protecting outer openings, such as the exit door in the kitchen. Please provide the invoice from the pest control treatment. Re-inspection 10 days.

Correct By: Correct Prior To Reinspection

Violation #: 47

Repeat Violation

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

Comments:

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment >>> Observed an accumulation of water in the bottom of the prep cooler at the cook-line. The pans of food observed to be sitting in the water, see violation# 13. PIC will create a work order to repair the unit. Equipment must be maintained in good repair.

Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 3rd

Comments/Details

This establishment is not participating in the award program at this time and had 3 Priority and 1 Priority Foundation violations on this inspection.

Calibrated thermometer.
Emailed date marking handouts.

A pattern of non-compliance for Priority violation #20, 3-501.16(A)(2) and (B) Cold Holding has been noted during this inspection.
A pattern of non-compliance for Priority violation #21, 501.18, Ready-To-Eat Time/Temperature Control for Safety Food - Disposition has been noted during this inspection.
The Department’s Virtual Active Managerial Control Class has been scheduled for Thursday, 10/26/2023 from 8:45-11:00 am; verified registration email was received.
Emailed the schedule of AMC classes and the Legal Process for Pattern of Non-compliance.

The e-permit information was emailed to operator.
Embargo form uploaded to EDMS (violation #21).

Due to the violations noted on this inspection report, County legal action may result from this inspection.
The inspection report was emailed and confirmed during the inspection.

Re-inspection 10 days for violation #36.

Email Sent: CHECKED,Embargo Lbs: 5,Request Review: CHECKED,Review Complete: CHECKED,Review Notes: QA,Signer: Benjamin Romine,Award: Not Participating

"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.