Inspection Report

Business Name
Las Palomas Senior Living

Business Address
9050 E BROWN RD MESA AZ 85207

Permit Number
FD-66273

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
CI Food Routine Inspection

Inspection Date
11/4/2024

Grade
C

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 16

Repeat Violation

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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: 2ND CONSECUTIVE VIOLATION Observed food debris, soil, label/glue residue, and what appeared to be calcium build-up on several of the plastic pans and equipment stored as clean on the rack next to the dish pit, behind the prep area near door to the AL dining room. See violation # 48. Also observed an accumulation of dairy based ice cream on the nozzles of the ice cream dispenser, which had not been used yet. According to PIC, the nozzles are washed and sanitized each evening. Discussed cleaning the nozzles every 4 hours while the machine is in use to remove TCS food debris. Equipment food contact surfaces and utensils shall be clean to sight and touch. Discussed the hazards of TCS foods left on equipment that is stored at room temperature. Many foodborne illness pathogens grow rapidly in the danger zone (41-135F). TCS food debris remaining on clean equipment is a potential source of contamination for foods that come into contact with the equipment. PIC instructed employees to rewash the soiled nozzles and equipment on the clean dish rack. Corrective Action: Corrected at time of inspection.

Violation #: 20

Description: Proper Cooling Time and Temperatures

Comments:

PRIORITY VIOLATION-3-501.14 - Priority: Cooling. 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/4617/AMC-Toolbox---Cooling.

Addl Notes: Observed cooked and cooling white gravy in the reach-in refrigerator at the end of the cook-line, with an internal temperature of 72F, and cut melons in the servers' refrigerator with and internal temperature of 56F, probe thermometer, verified by PIC. The gravy and cut melons both observed in deep, tightly covered plastic containers. PIC immediately discarded the gravy for failing to cool to 70F after 2.75 hours of cooling. The cut melons were placed in the walk-in cooler to cool to 41F within 15 minutes, which was the remaining time of the 4 hours allowed. The melons were not uncovered and were stacked under another pan after PIC placed into the walk-in. The cut melons failed to cool to 41F and were discarded. Discussed proper cooling methods. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Excessive time for cooling of time/temperature control for safety foods has been consistently identified as one of the leading contributing factors to foodborne illness. Corrective Action: Corrected at time of inspection.

Violation #: 23

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: Observed portioned bags of cooked rice and cooked meatballs in the refrigerated drawers on the cook-line dated 10/26-11/4. The TCS foods observed to be dated for longer than 7 days and should have been discarded on 11/1, 3 days prior to inspection. Also observed an open bag of cooked meatballs in the walk-in without a date, and cottage cheese in the servers' reach-in without a date. PIC dated the cottage cheese and discarded the meatballs and rice, see embargo form. Discussed 7-day date marking. Day 1 begins the date that a package of TCS food is opened, such as deli meats, or cooked/prepped, such as noodles or proteins. Adding 6 to day one (6+1) determines the discard date. The Food Code requires that TCS foods be dated and discarded 7 days after opening/prep when held at 41F or less. Corrective Action: Corrected at time of inspection.

Violation #: 48

Description: Warewashing Facilities, Installed, Maintained, Used, Test Strips

Comments:

4-501.14 - Core: Warewashing Equipment, Cleaning Frequency Addl Notes: Observed a heavy accumulation of calcium and debris on the interior and exterior surfaces of the dish machine. According to PIC, the machine is being delimed frequently. Discussed manually removing the soil from the inside of the dish machine also. The dish machine should be cleaned: (A) Before use; (B) Throughout the day at a frequency necessary to prevent recontamination of EQUIPMENT and UTENSILS and to ensure that the EQUIPMENT performs its intended function; and (C) If used, at least every 24 hours. PIC will perform a deep cleaning of the dish machine and drainboards. Corrective Action: Correct prior to next routine inspection.

Comments/Details

Calibrated thermometer. Discussed the exclusions and restrictions for asymptomatic employees exposed to foodborne illness pathogens when serving highly susceptible populations (HSP). Provided person in charge with link to FDA "Employee Illness and Person Hygiene". Discussed the concentration of the sink and surface sanitizer. Emailed the link to Maricopa County's food safety resources to review handouts for cooling, date marking, employee illness etc.
No County legal action will result from this inspection.

"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.