Inspection Report

Business Name
Citadel Independent Living Facility

Business Address
444 S HIGLEY RD MESA AZ 85206

Permit Number
FD-87834

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
CI Food Routine Inspection

Inspection Date
4/16/2025

Grade
B

Priority Violation
0

Inspection Status
Completed

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 or hand drying provision at the hand washing sink at the cook-line and near the prep table. PIC provided a clean wiping cloth to dry hands. A cloth towel can be used to dry hands if a new, clean and unused cloth towel is used each time. Discussed the importance of hand washing. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Corrective Action: Corrected at time of inspection.

6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. 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 the hand washing sink at the front service counter and the prep sink without any hand soap. PIC provided soap. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Corrective Action: Corrected at time of inspection.

Violation #: 23

Description: Proper Date Marking and Disposition

Comments:

3-501.17 - Priority Foundation: 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. Addl Notes: Observed no date on open packages of hot dogs, sliced pastrami, sliced ham, sliced turkey and cut lettuce in the walk-in cooler. PIC dated the TCS foods. Date marking requirements apply to containers of processed food that have been opened and to food prepared by a food establishment, in both cases if held for more than 24 hours. Corrective Action: Corrected at time of inspection.

Violation #: 47

Repeat Violation

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

Comments:

4-402.11 - Core: Fixed Equipment, Spacing or Sealing-Installation Addl Notes: 8th Consecutive Observed a void in the junction around the wall and both handwashing sinks in the kitchen and the dish machine drainboards. Equipment that is not easily moveable must be sealed to adjoining equipment or walls, if the equipment is exposed to spillage or seepage. Corrective Action: Correct prior to next routine inspection.

Violation #: 49

Description: Non-Food-Contact Surfaces Clean

Comments:

4-602.13 - Core: Nonfood Contact Surfaces Addl Notes: Observed soil accumulations on the hand washing sink and dump sink at the front service area, the 2-compartment prep sink, and drainboards of the dish machine. Discussed cleaning the sinks. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Violation #: 55

Repeat Violation

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-201.13 - Core: Floor and Wall Junctures, Coved, and Enclosed or Sealed Addl Notes: Observed no coved base installed at the floor/wall juncture under and next to the dish machine, at the bottom of the cabinets in the front service area and the island at the front service counter, with the beverage machines and steam table. Discussed installing metal or vinyl coved base to prevent water and debris pooling, continued corrosion, and to provide an easily cleanable surface. Coving and sealing of the floor/wall junctures is required to provide a surface that is conducive to water flushing. Corrective Action: Correct prior to next routine inspection.

6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: 7th Consecutive Violation Observed the wall under and next to the cook-line hand washing sink to have unsealed/exposed drywall and voids around the plumbing protrusions. Also observed the drywall next to the stainless steel at the cook-line to be in disrepair. Please replace/repair the wall behind the handwashing sink, along with the damaged drywall next to the stainless steel (behind the cooking equipment). The wall must be constructed of a smooth, easily cleanable, durable surface that is free of voids/gaps, such as FRP or stainless steel. Maintaining the physical facilities in good repair will help to prevent soil accumulation, pathogen growth and pest harborage. Corrective Action: Correct prior to next routine inspection.

Comments/Details

Calibrated thermometer.
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.