Desert Wind Independent Living

Observed carrier rack bolted to golf cart, used to transport foods between buildings, without protective door. Equipment constructed in a way where it is not smooth and easily cleanable. Person in charge to purchase a form of approved commercial grade equipment for proper transport. 4-101.11 (B-E) - Core: Characteristics- Multiuse; Durable, Nonabsorbent, Smooth, Easily Cleanable Predefined Comment: All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection.

Observed ice machine with broken seals and growth of black and pink organic matter on inside panels of unit. Leak in unit dripping from contaminated panels directly into ice bin where staff was using as a source of ice for resident drinks. Can opener visibly soiled with food residue, stored in holder as clean. Person in charge placed can opener in dish area for proper washing ans sanitizing. Out of order sign placed on unit and person in charge to have maintenance service unit and increase frequency of cleaning PRIORITY VIOLATION-4-602.11 (A-D) - Priority: Equipment Food-Contact Surfaces and Utensils-Frequency. 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. Predefined Comment: Food-contact surfaces must be properly sanitized after washing and rinsing.

No person on staff with a food manager certification. Person in charge working on scheduling exam soon and is able to correctly answer questions regarding: Cooking temperatures, date marking, and food borne illness 2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation.

All items in cold holding unit in grill area (raw trout filets, sliced american cheese, sliced tomatoes, hot dogs, raw beef, mayo, deli ham and turkey, etc) with an internal temperature of 46-54*F. Person in charge mentioned sliced tomatoes, salads, and raw beef had an internal temperature of 41*F within 2hrs prior to inspection. Remaining items were held above 41*F for over 6hours, and were voluntarily discarded. All cold temperature-controlled foods should be held at 41*F or below. Person in charge placed foods in walk-in and ice bath. Foods reached an internal temperature of 44-47*F within 1hr and 15min. Recommended checking ambient temperature of units prior to use. PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: 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. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below.

Cold holding unit at grill with an ambient temperature of 50*F. Refrigerators should be held at a temperature of 41*F to hold temperature-controlled foods. Employee mentioned they put in a service request and will be serviced tomorrow. Owner to provide work order invoice once completed. No temperature-controlled foods to be held in unit until unit can hold an ambient temperature of 41*F or below. All foods to be held on ice or in neighboring units at 41*F. 4-501.11 - Core: Good Repair and Proper Adjustment-Equipment Predefined Comment: All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection.

No quaternary test strips on site for quaternary dispenser at 3-compartment sink. Person in charge able to obtain strips prior to end of inspection and to send invoice of back order via email. 4-302.14 - Priority Foundation: Sanitizing Solutions, Testing Devices. 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. Predefined Comment: Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection.