Inspection Report
The Villa at Bella Vista
1825 W EMELITA AVE MESA AZ 85202
FD-90918
Food Establishment - Eating & Drinking
Food Routine Inspection
2/8/2024
Not Participating
3
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.----Raw turkey item stored over ground beef in the walk in cooler. PIC relocated the turkey to proper location . Ensure that food and/or ice are protected from cross contamination during storage, preparation, display.
Correct By: Corrected At Time Of Inspection
Violation #: 16
Repeat Violation
Description: Food-Contact Surfaces: Cleaned and Sanitized
Comments:
Priority Foundation-4-601.11(A), Pf: 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----Stand mixer stored as clean with excessive old food debris present long the guard and blade area. Ensure that Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils are clean to sight and touch.
Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd
Violation #: 23
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.----Potato salad item with 1/24 date mark in the reach in cooler in the cookline area. Roast turkey item with no date mark in the walk in cooler. PIC was unsure of when the turkey was made and discarded both items.
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.-----Egg salad, 4 ham items, deli turkey, tuna, franks, and cooked chicken in the reach in coolers in the cook line area, cooler drawer units, and walk in cooler with no date marks. PIC stated that all items were opened or made within the last 2 days and provided date marks.
Ensure that ready to eat PHF/TCS foods are properly date marked for use within seven days and are disposed of when date mark/expiration date has been surpassed.
Correct By: Corrected At Time Of Inspection
Violation #: 38
Repeat Violation
Description: Insects, Rodents and Animals not Present
Comments:
Core-6-202.15, C: Outer Openings, Protected-- There is a gap at the bottom of the kitchen door, which opens to the outside. Install door sweep on the bottom of the door to eliminate the gap or eliminate by other means.
Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 3rd
Violation #: 51
Description: Plumbing Installed; Proper Backflow Devices
Comments:
PRIORITY VIOLATION-5-205.15 (A), P: System Maintained in Good Repair; According to Law----The floor sink next to the walk in cooler was not properly draining and had standing water present. The floor sink under the dish machine had standing water and began to overflow when the dish machine was used. The PIC called to have the plumbing repaired at time of inspection. *The plumber came out immediately and cleared the lines. Ensure that the plumbing is maintained in good repair.
Correct By: Corrected At Time Of Inspection
Violation #: 55
Description: Physical Facilities Installed, Maintained, and Clean
Comments:
Core-6-201.13, C: Floor and Wall Junctures, Coved, and Enclosed or Sealed ------- Observed the floor/wall junctures around the main walk in unit and freezer unit without a proper 3/8th inch metal cove base. Advised the PIC that all floor/wall junctures must be provided with a 3/8th inch minimum cove base for proper cleaning. Missing cove base all long the back wall of soda machine and server wall areas.
Correct Prior to Next Routine Inspection ******5th Consecutive Violation
Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods maintenance. -------- Observed multiple gaps at the ventilation hood system and at sink fixtures. Large gap at dish pit dirty area to wall. Metal panels on cook line coming apart. Observed multiple wall holes throughout the facility. Advised the PIC that all gaps, cracks, holes, and penetrations must be effectively sealed with caulking to prevent pest harborage and prevent damage to finishes.
Correct Prior to Next Routine Inspection ****5th Consecutive Violation
Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability -------- Observed the concrete flooring in the walk-in cooler and freezer with multiple damaged areas. Observed pitting, cracks, and missing pieces of concrete. Cracks on floor by dish pit area. Notified Person IN Charge (PIC). -===All floors, walls, and ceilings must be maintained in a smooth, durable, non-absorbent, and easily cleanable finish. 5th Consecutive Violation
Correct By: Correct Prior To Next Routine Inspection
Comments/Details
***Reminder: In facilities serving a highly susceptible population, raw shell eggs may only be used for hard boiling or as an ingredient in baking mix for shelf-stable products such as cakes, muffins, brownies, etc.
Provided the PIC with date marking , proper food storage, and when to wash handouts.
No County legal action will result from this inspection.
On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.
If you are unsure whether your email address is accurate, you may:
• Contact your inspector using the phone number or email on your last inspection report to review, or
• Contact the Department using the email addresses below,
o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)
o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)
o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)
o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)
If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website
https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.
Award: Not Participating,Embargo Lbs: 3,Request Notes: Hold for Review,Request Review: CHECKED,Review Complete: CHECKED,Review Notes: QA,Signer: Adriana Zamora
"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.
| 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.