Inspection Report

Business Name
Vista Winds Senior Living
Business Address
28783 N VISTANCIA BLVD PEORIA AZ 85383
Permit Number
FD-80146
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
CI Food Routine Inspection
Inspection Date
7/31/2026
Grade
C
Priority Violation
2
Inspection Status
Completed

Violations

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

Observed mechanical warewashing machine run several cycles with dirty dishes, and produce a chlorine strength of less than 50ppm. Unit should produce a strength of at 50-100ppm every time for proper sanitation. Person in charge placed a service request, removed dishes, and placed in 3-compartment sink for manual sanitation. All dishes to be washed and sanitized in 3-compartmnet sink until mechanical warewashing unit can produce a consistent strength of 50-100ppm. During inspection, contractor arrived onsite and was able to maintenance unit and produce a consistent strength of 50-100ppm. Discussed importance of completing dish logs prior to washing dishes.

PRIORITY VIOLATION-4-501.114 (F1-2) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- On-site Generation. 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: Corrective Action: Corrected at time of inspection. Predefined Comment: Food-contact surfaces must be properly sanitized after washing and rinsing. Predefined Comment: Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Predefined Comment: Food-contact surfaces were properly sanitized at time of inspection.

Violation #: 23

Repeat Violation

Description: Proper Date Marking and Disposition

Comments:

Observed several food items in walk-in refrigerator (gravy, marinara, teriyaki chicken, caramelized onions, cooked artichokes, sloppy joe, sherry sauce, alfredo sauce, infused oils with cooked veggies, ground beef, and pepperoni) with date marks over 7 days past preparation date. Person in charge

stated foods ground beef and pepperoni were thawed overnight and placed thawed dates on foods. Remaining items discarded. Discussed labeling for thawed items and marking discard dates. Guidance document provided. SECOND CONSECUTIVE VIOLATION

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: Corrective Action: Corrected at time of inspection. Predefined Comment: All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Predefined Comment: RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1).

Comments/Details


Predefined Comment: No County legal action will result from this inspection.
Discussed establishment procedures regarding: made to order eggs, labels on spray bottles

"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.
A B B B B B B B C C C C C C D D
Priority 0 0 0 0 0 1 1 1 0 1 1 2 2 2 2 3
Priority Foundation 0 1 2 3 4 0 1 2 5 3 4 0 1 2 3 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.