Inspection Report

Business Name
Vista Winds Senior Living

Business Address
28783 N VISTANCIA BLVD PEORIA AZ 85383

Permit Number
FD-80145

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
3/28/2024

Grade
B

Priority Violation
1

Inspection Status
Completed

Violations

Violation #: 22

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. ----- The following products were observed with an internal temperature of 49-51*F while being cold held inside the make-line unit nearest to dry storage; Sliced tomatoes, sliced ham, turkey, roast beef, sliced and shredded cheese, and tuna salad. Per person in charge (PIC), the unit was stocked either the night before or during morning hours. More than 4hrs had passed. The ambient temperature of the unit was 50*F according to the thermometers inside as well as the built-in digital thermometer. All products were voluntarily discarded at time of inspection. TCS foods must be cold held at 41*F or below to prevent bacterial growth. Discussed the temperature danger zone (range between 41*F and 135*F) with PIC. Advised PIC to utilize temp logs to help monitor refrigerator temps. PIC is to submit a work order for the make-line unit. Establishment has other units to use in the mean time.

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. ------- observed multiple opened bags of cheese in reach-in without a date mark, two containers of sliced ham in walk-in cooler without a date mark. Per employee, all items were opened more than 24hrs prior. Adjusted dates were placed on all items mentioned above. Discussed with PIC that date marking shall be done within 24hrs of preparing or opening RTE (ready to eat) TCS (time/temp control for safety) foods. Listeria is the pathogen of concern. RTE/TCS can be kept for a max of 7 days when held at 41*F or less.

Correct By: Corrected At Time Of Inspection

Comments/Details

This establishment received a(n) B Grade and had 1 Priority, 1 Priority Foundation violations on this inspection.

**Discussed the the requirement for pasteurized eggs**

No County legal action will result from this inspection.

Report emailed.

Award: B,Embargo Lbs: 23,Signer: Cody B.

"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.