HonorHealth Osborn Medical Center

Inspector's notes

2ND CONSECUTIVE VIOLATION Observed light shining through and a gap at the bottom and top of the exterior double doors near the walk-in cooler and freezer. Observed an installed door sweep, that does not fill the entire gap between the bottom of the door and threshold and leaves a large gap at the bottom where the two doors join. Discussed adjusting the threshold to create a tight-fitting seal to protect against the entry of pests. Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: Filling or closing holes and other gaps along floors, walls, and ceilings; Closed, tight-fitting windows; and Solid, self-closing, tight-fitting doors. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

2ND CONSECUTIVE VIOLATION Observed light shining through and a gap at the bottom and top of the exterior double doors near the walk-in cooler and freezer. Observed an installed door sweep, that does not fill the entire gap between the bottom of the door and threshold and leaves a large gap at the bottom where the two doors join. Discussed adjusting the threshold to create a tight-fitting seal to protect against the entry of pests. Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: Filling or closing holes and other gaps along floors, walls, and ceilings; Closed, tight-fitting windows; and Solid, self-closing, tight-fitting doors. Corrective Action: Correct prior to next routine inspection. 6-501.111 (C) - Priority Foundation: Controlling Pests; Approved Trapping Methods/Existence Addl Notes: Observed several fruit flies (20+) in and near the cafeteria island with the beverage machines. Several fruit flies observed to fly out of the bottom cabinet when opening the door. According to PIC, the drains have been treated, and regular pest control treatments are applied by a licensed pest control company. PIC will have the beverage island, cabinets, and equipment deep cleaned to remove soil and debris and will contact the pest control company to schedule an additional treatment. The invoice can be provided by email for the re-inspection within 10 days. The PREMISES shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence by routinely inspecting incoming shipments of FOOD and supplies, routinely inspecting the PREMISES for evidence of pests and eliminating harborage conditions. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed liquid egg (57F) in a pan of water at the cook-line in the grill area, 2 small pans of cut sausage (60-63F) in the bottom refrigerator on the expo side of the cook-line, and cottage cheese, cut melons, hardboiled eggs, and an open container of salsa (cut tomatoes) in the refrigerated breakfast parfait self-service area with internal temperatures of 47-60F. All temperatures taken with a calibrated probe thermometer, verified by PIC. According to PIC, the sausage and liquid egg was held outside of refrigeration in an ice bath during breakfast service for less than 2 hours at time of inspection. No ice observed in ice bath. The refrigerated unit for the breakfast parfaits had an ambient air temperature of 57F during the inspection and no food is held in the unit overnight. PIC voluntarily discarded the liquid egg, cottage cheese, hardboiled eggs, and cut melons, see embargo form. The TCS foods in the bottom of the breakfast parfait unit (observed to be operating above 41F) were placed into the walk-in cooler to rapidly cool to 41F or less. Discussed effective ice baths and using a dial thermometer secured in the food to continually verify that 41F or less is being maintained. Discussed the importance of maintaining cold food at 41F or less to limit pathogen growth and avoid causing foodborne illness. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41F to 135F too long. According to PIC, the establishment has transitioned to using temperature control in the cafeteria. A new temperature log is being used to document temperatures. The pizza offered during lunch and dinner service is still held under time as a control. Corrective Action: Corrected at time of inspection.

Inspector's notes

2ND CONSECUTIVE VIOLATION Observed light shining through and a gap at the bottom and top of the exterior double doors near the walk-in cooler and freezer. Observed an installed door sweep, that does not fill the entire gap between the bottom of the door and threshold and leaves a large gap at the bottom where the two doors join. Discussed adjusting the threshold to create a tight-fitting seal to protect against the entry of pests. Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: Filling or closing holes and other gaps along floors, walls, and ceilings; Closed, tight-fitting windows; and Solid, self-closing, tight-fitting doors. Corrective Action: Correct prior to next routine inspection. 6-501.111 (C) - Priority Foundation: Controlling Pests; Approved Trapping Methods/Existence Addl Notes: Observed several fruit flies (20+) in and near the cafeteria island with the beverage machines. Several fruit flies observed to fly out of the bottom cabinet when opening the door. According to PIC, the drains have been treated, and regular pest control treatments are applied by a licensed pest control company. PIC will have the beverage island, cabinets, and equipment deep cleaned to remove soil and debris and will contact the pest control company to schedule an additional treatment. The invoice can be provided by email for the re-inspection within 10 days. The PREMISES shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence by routinely inspecting incoming shipments of FOOD and supplies, routinely inspecting the PREMISES for evidence of pests and eliminating harborage conditions. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed a spray nozzle attached to the end of the hose that is connected to the faucet at the mop sink outside near the walk-in cooler. Water supply turned on at time of inspection. Faucet has an approved AVB installed, which has been under pressure whenever water supply is on. PIC turned water off and will have the nozzle removed. Discussed AVB's and backflow. Non-testable Anti-siphon Vacuum Breaker devices are designed to protect potable water supplies from the back siphonage of non-health hazard cross-connections and low flow, non-continuous pressure installations. Use only with non-continuous pressure. No downstream shutoff valves are allowed. Discussed removing the nozzle from the hose when it is not in use to ensure that the water is turned off and does not create pressure on the AVB. No shut-offs, y-valves, solenoids, or additional equipment are allowed be present on the downstream side of an AVB. Removing the nozzle from the faucet was discussed during the previous inspection and the handout was emailed. Also discussed the y-valve at the water supply for the chemical dispenser near the 3-compartment sink, emailed the handouts. Re-inspection 3 days for removing the nozzle from the mop sink faucet. Corrective Action: Correct prior to re-inspection.

Inspector's notes

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. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Raw ground beef stored over raw beef loin and raw ground turkey stored over franks and garden burgers in the walk in cooler and in the cooler drawers in the grill area.PIC relocated all items to proper locations. Ensure that food items are protected from cross contamination during storage, preparation, display. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several cut leafy green salads, with TCS toppings such as cooked chicken, cooling in the glass door display cooler in the cafeteria. The salads were prepped, portioned into grab-n-go containers, and stacked in the display cooler less than 4 hours prior to inspection and observed with an internal temperature of 50F. Discussed cooling the salads to 41F or less after prepping and prior to storing in the display cooler. TCS foods prepared from 70F or less have 4 hours to cool to 41F or less. Cooling methods include using shallow containers that are loosely covered or uncovered, stacked in a single layer, and cooling in equipment that is designed to cool TCS foods, such as a walk-in cooler or freezer. PIC will retrain employees to ensure that TCS foods are cooled to 41F or less prior to being stacked and stored in refrigeration that is designed to maintain temperatures, not cool. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed with Person In Charage (PIC) main high temperature Hobart unit at 147*F-152.9*F multiple times with establishment and inspector min/max thermometers. Establishment has working three compartment sink. Establishment will complete sanitizing at three compartment sink. Establishment PIC has placed work order for the Hobart unit. The ecolab sensor read 147*F-153*F for wash temperature. Sensor is reading 180*F-190*F final rinse temperature. ===High temperature sanitizer temperature needs to be 160*F or above to sanitize food contact equipment. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed over 30+ live Gnatt's inside storage room with wet towels; also around the dirty section of dish pit area. Notified Person In Charge (PIC). PIC will place work order for Integrated Pest Management control company. =====If pest are found, approved means of pest control are used such as trapping devices or other means of pest control as specified under §§ 7-202.12, 7-206.12, and 7-206.13. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed several tcs food items inside two refrigerators in temperature danger zone (41*F-135*F). Salad back up refrigerator was ambient: 50*F-53.9*F with min/max thermometer. Inside the unit following items were inside: shredded American Cheese at 54*F; Cooked eggs at 54*F; cut shredded lettuce 3 bags at 47*F-50*F. Per temperature log the unit was at 38*F at 6am. Excessive ice buildup inside the top of the unit. Notified Person In Charge (PIC). PIC confirmed internal temperatures. Per employee the unit was restocked at 11am. Time of inspection is 1:15pm. Directed employees to move all tcs foods to main walk in to cool to below 41*F. Also observed grab in go refrigerator with ambient temperature of 48.5*F-51.9*F with min/ma. Inside the grab and go area following tcs food items: cut salads at 60*F; prepared burritos 60*F; cantaloupe at 53*F; sub sandwiches at 60*F. Notified Person In Charge (PIC). PIC confirmed internal temperatures. PIC directed employee to move all tcs foods to main walk in to cool to 41*F. Verified after 1 hr. ====Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. 4th Consecutive Violation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 40 live gnats throughout the kitchen dish pit area and coffee shop storage area. Notified Person In Charge (PIC). PIC will have Certified Pest control applicator address the gnat issue. ===If pests are found, approved means of pest control are used. Corrective Action: Correct prior to re-inspection.

Repeat Violation PRIORITY VIOLATION-2-301.14, P: When to Wash. ===Observed employee touch personal eye glasses with both hands. With contaminated hands employee continued to work with open cooked chicken and open cooked burgers. Notified Person In Charge (PIC). PIC directed employee to wash hands appropriately.========== Employee not washing hands after engaging in other activities that may contaminate the hands. 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. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented. ====Observed inside upright unit in main cook line inside hood area with dirty condensation water dripping onto two open containers of cut peppers and onions. Notified Person In Charge (PIC). PIC discarded contaminated open foods. =====Condition - food shall be safe, unadulterated, and, as specified under § 3-601.12, honestly presented. 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/4619/AMC-Toolbox---Approved-Source. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-401.14 (F), Pf: Non-Continuous Cooking; Documentation. ===At time of inspection observed par cooked chicken and par cooked turkey inside walk in unit by prep staging area. Discussed previously with Person In Charge (PIC) in order to continue par cooking a policy and procedure cooling log needs to be maintained. At time of inspection no log or policy and procedures could be provided. Will provided par cooking policy handout to establishment PIC. =====PIC will have policy for par cooked chicken and par cooked turkey. Written procedures for non-continuous cooking shall: o Have obtained prior approval from the regulatory authority; Be maintained in the food establishment and are available to the regulatory authority upon request. 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/4616/25575/AMC-Toolbox---Cooking. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding.=====Observed with min/max thermometers upright turbo air unit to right of salad bar at 44.7*F-45.7*F ambient temperature. Inside the unit was full of tcs foods: cut lettuce at 44*F-50*F; cut cabbage at 50*F; cut spinach at 50*F; leafy lettuce at 46*F. Notified Person In Charge (PIC). Per PIC the tcs foods were placed into walk in unit around 11amish; time of inspection is after 2pm. Directed PIC to move all tcs foods from unit.=========Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less 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. Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

PRIORITY VIOLATION-7-207.11 (B), P: Restriction and Storage-Medicines; Storage & labeling. =======Observed employee Aleve medicine stored directly above the cook line. Notified Person In Charge (PIC). PIC moved medicine away from cook line. =====Medicines that are in a food establishment for the employees' use shall be labeled as specified under § 7-101.11 and located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-2-301.14, P: When to Wash. ====Observed main cook line employee by cold sandwich refrigerator touch personal black glasses with left gloved hand. With contaminated gloved hand employee directly proceeded in touching single use knife and directly touch bread with contaminated glove hand. Notified Person In Charge (PIC). PIC directed employee to take off contaminated glove and wash hands appropriately. =====Employee not washing hands after engaging in other activities that may contaminate the hands 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. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding. ====Observed on main hot line one container of hot cooked eggs with internal temperature of 112*F. Notified Person In Charge (PIC). PIC confirmed internal temperature. The line was not completely covered and had leaking pipe to left of listed container. Also observed inside main grill station with large container of hot cheese sticks at 102*F. Notified PIC. Directed PIC to reheat all hot foods to above 165*F.===========Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 135°F or higher. 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/4614/AMC-Toolbox---Hot-Holding. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. ====Observed in 8 separate units with tcs cold holding foods in temperature danger zone (41*F-135*F). Notified Person In Charge (PIC). PIC verified all temperature listed: All units had temperature logs from 6am. Time of inspection is after 11am. TCS foods are: inside upright true unit with cut tomatoes at 48*F; shredded American Cheeses at 45-49*F; sliced cheese at 49*F. Another 4 door refrigerator on cook line with cooked ham at 49*F; cut tomatoes at 52*F. Also observed in main walk in refrigerator unit by tray line with ambient temperature of 46.6*F with min/max thermometer. All foods inside walk in unit were from 44*F-55*F. Foods included: cooked ham at 50*F; cut lettuce at 48*F; milk at 48*F. Decision was made to move all foods to another operating unit. After one hr the unit was still at 47*F. In separate victory 4 door refrigerator with cooked eggs at 46*F and butter at 52*F. Decision was made to shut down victory unit. Also observed inside main grill section all foods inside reach in unit with min/max at 46*F. All tcs foods: cut tomatoes at 54*F; cut lettuce at 51*F; cooked ham at 54*F. Decision was made to move all foods to operating refrigerators. Unit will be shut down. =======Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. 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. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Priority Foundation-7-102.11, Pf: Common Name-Working Containers. ===Observed three separate chemical spray bottles with no chemical name listed. On inside coffee kiosk on floor by hand sink. No name on bottle. Notified Person In Charge (PIC). Chemical is window cleaner. Two spray bottles with chemical inside by dirty section of old dish pit line section. Notified PIC, PIC stated both are Quat ammonia sanitizer. PIC listed all chemical bottles labeled. ==========Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence. ====Observed 30+ live gnats throughout the establishment. By main walk in refrigerator by tray line unit; inside coffee kiosk unit; several live gnats by dirty section of old dish pit unit pillars. Notified Person In Charge (PIC). PIC will contact licensed pest control company. ===========If pest are found, approved means of pest control are used. Correct By: Correct Prior To Reinspection

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.----Three containers of cut tomatoes-51-54F and three containers of Monterey jack cheese item-56-57F on a speed rack in the rear cookline area. Cut tomatoes-48F in the cooler drawer unit in the kitchen cookline area. PIC stated that all items had been out and/or in unit for about an hour and voluntarily discarded. Keep PHF/TCS foods in cold holding at 41F or below. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage-----Multiple in use utensils and knives stored in sanitizing solution between uses. PIC removed all items. Ensure that in use food/ice-dispensing utensils are properly stored between uses. Correct By: Corrected At Time Of Inspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods----Grout in areas throughout the kitchen area are damaged, chipped, and missing. The wall in the warewash area is in disrepair and has holes in the cart storage area across from the dish machine. The wall coving is missing in behind the ice machine area in the kitchen. Ensure that floor and walls are repaired properly to a smooth and easily cleanable surface. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.110, C: Using Dressing Rooms and Lockers----Employee personal phone, speaker, supplement item, and drink stored on a tilt kettle next to food items used within the establishment and directly on knives and measuring cups in the rear cook line area. Ensure that employees have suitable facilities for the orderly storage of employee clothing and other possessions. Correct By: Correct Prior To Next Routine Inspection