Bethesda Gardens

Inspector's notes

A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In walk-in refrigerator, case of raw beef patties were stored above multiple cases of juice. No visible contamination observed. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

-- The chlorine concentration for the low temp dishwasher actively being used was undetectable (under 50ppm) at the time of inspection. Reviewed concentration requirements with the PIC: chlorine concentration must measure between 50ppm-100ppm. The dishwasher was primed and reran multiple times. After priming and rerunning the dishwasher, the levels measured between 50ppm-100ppm. Please ensure employees are checking for low sanitizer/detergent containers and utilizing test strips to verify dishes are properly sanitized. Corrective Action: Corrected at time of inspection.

Inspector's notes

A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

-- In reach-in refrigerator, observed breakfast burritos containing bacon, egg, cheese, and potatoes with internal temperatures ranging from 92°F-96°F. The person in charge stated the burritos were prepared approximately 3.5 hours prior to the inspection (prepared around 8:30 AM). All TCS foods improperly cooled were discarded by PIC at time of inspection. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Reviewed approved cooling methods (place items in unit that allows for rapid cooling such as walk-in refrigerator/freezer). Corrective Action: Corrected at time of inspection.

Inspector's notes

A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

-- Observed heavy accumulation of grease and debris buildup on vent hood filters for fryers. Discussed increasing cleaning frequencies as needed to prevent significant accumulation of grease, dust, dirt, and other debris. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

-- The chlorine concentration for the low temp dishwasher actively being used tested under 50ppm at the time of inspection. The dishwasher was primed and reran multiple times and the concentration consistently tested under 50ppm-100ppm. The PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. . Please ensure employees are utilizing test strips to verify dishes are properly sanitized. Corrective Action: Corrected at time of inspection.

Inspector's notes

-- Observed cooked ground beef and soup in reach-in refrigerator near prep area without date mark labels on them. The person in charge (PIC) stated the items were prepped 2 days ago (7/14/2024). At the time of inspection, the PIC placed 7/14/24 labels on the items. 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). Corrective Action: Corrected at time of inspection.

Inspector's notes

-- Observed harborage of dead German cockroaches throughout the main kitchen: by hand sink near office, near reach-in refrigerators, in glue traps, inside ceiling light lens/covers, and near dishwasher area. The PIC provided the most recent pest control reports from 7/9/24 stating cockroaches are actively being targeted. The establishment shall remove dead or trapped insects promptly to reduce the attraction of more pests. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

-- Observed heavy food debris throughout the main kitchen: under the fryers, hot holding station, near baking area, under prep sink, under dishwasher, and under prep tables. Observed heavy building of black organic matter on the walls near dish washing area. Physical facilities including floors, walls, and ceilings must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

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 opened containers of hot dogs, tuna salad, and salsa without date mark labels in reach-in refrigerator and prep fridge. The person in charge (PIC) stated the items were prepared last week between 1/31/24-2/2/24. At the time of inspection, requested the PIC place date marks on items. Ensure opened ready-to-eat TCS foods are labeled with date marks within 24 hours. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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/4617/AMC-Toolbox---Cooling. -- Observed creamy chicken and biscuits in an approximately 8-inch deep cambro container with internal temperatures ranging from 87°F-121°F in reach-in refrigerator. The PIC stated the item was placed in the reach-in approximately 1.5 hours prior to the inspection. Reviewed cooling and approved cooling methods with the PIC. At the time of inspection, the PIC placed the chicken and biscuits in smaller portions and submerged the containers in an ice bath to rapidly cool to 70°F within the 2 hour requirement. Correct By: Corrected At Time Of Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions -- Observed heavy accumulation of food and grease buildup between the fryer station and stove. Spoke with the PIC regarding increasing cleaning frequencies as needed and creating a cleaning schedule to prevent buildup of grease, debris, and food. Correct By: Correct Prior To Next Routine Inspection

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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. Observed under-head panel, at entrance of chute inside ice machine with build up of organic matter. Ice machines must be cleaned on a routine basis to prevent the development of slime, mold, or soil residues that may contribute to an accumulation of microorganisms. Person in charge stated maintenance request has been submitted for cleaning and service. Correct By: Correct Prior To Next Routine Inspection

Core-4-101.11 (B-E), C: Characteristics-Multiuse; Durable, Nonabsorbent, Smooth, Easily Cleanable Observed metal mesh skimmer with mesh portion separating from the frame, causing loose/stray metal wires to be exposed. Multiuse utensils should have a SMOOTH, EASILY CLEANABLE surface; and resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. Person in charge voluntarily discarded skimmer. Correct By: Corrected At Time Of Inspection

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. Observed containers of sliced cheese and egg salad in small prep refrigerator across from kitchen steam table measuring 47 degrees F. Person in charge (PIC) stated the food items had been in the refrigerator for greater than 4 hours. Advised PIC that the food items are time/temperature control for safety (TCS) foods, which must be held below 41 degrees F. PIC discarded the food items, and stated they will ensure TCS foods are held at proper temperatures. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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/4617/AMC-Toolbox---Cooling. Observed ambient temperature of small prep refrigerator, across from steam table, at 44 degrees F using min/max thermometer. Refrigerator was holding time/temperature control for safety (TCS) foods at time of inspection. Advised person in charge (PIC) that refrigeration units which hold TCS foods must hold such foods at 41 degrees F or below. PIC stated they will contact a technician to have the refrigerator inspected. PIC stated they will use other refrigerators until the prep refrigerator is holding foods below 41 degrees. F. Correct By: Corrected At Time Of Inspection

Core-6-501.114, C: Maintaining Premises, Unnecessary Items and Litter Observed multiple chairs stacked and stored in server area on other side of dining room. Advised person in charge (PIC) that equipment, not readily used for the operation of food service, shall not be stored in food service areas to facilitate proper cleaning. PIC stated they will have the chairs relocated as soon as possible. Correct By: Correct Prior To Next Routine Inspection