Village At Pinnacle Peak

Inspector's notes

Repeat violation: 3rd. Observed sawdust gravy, shredded cheese, tuna salad, potato salad, shredded lettuce, and sliced tomatoes in prep cooler in kitchen at 44-49 °F. Observed minimum ambient air temperature of 48 °F in cooler as measured with min/max holding thermometer. 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. All TCS foods except for tomatoes and gravy had been placed in prep cooler the day prior as per person in charge. Tomatoes and gravy were relocated to alternate functioning refrigeration unit at time of inspection to rapidly cool to 41 °F. All other TCS foods were discarded at time of inspection. Discussed monitoring temperatures with person in charge. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no probe thermometer for measuring internal food temperatures in establishment at time of inspection. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Must provide a probe thermometer for establishment prior to re-inspection. Corrective Action: Correct prior to re-inspection on Monday, May 4th, 2026.

Inspector's notes

Observed dipper well used to store between-use utensils in front of house overflowing and spilling water onto counter surface. Dipper well was turned off pending repairs. Person in charge will change utensils as appropriate until repairs to dipper well can be made. Corrective Action: Corrected at time of inspection.

Inspector's notes

At in use warewashing area, employee washed hands at handwashing sink with soap then dried hands on dirty dish towel to begin handling clean dishware. Instructed employee to re-wash hands with soap and dry with provided disposable paper towels at handwashing sink. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, in hot holding unit next to grill top, sausage links and sausage patties with internal temperatures of 110*F-125*F. Per employee, sausages were prepared within normal time parameters. Employee reheated links and patties on cook top to 165*F and placed back into hot holding unit. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Second Consecutive Violation On cook line, in prep table cooler in front of grill top, TCS foods (shredded cheeses, sliced deli meats, shell eggs, liquid eggs, cut tomatoes) with internal temperatures of 49*F-78*F and ambient temperature of cooler at 41*F. At front service counter, in reach in cooler, TCS foods (sour cream, whipping cream, salsa) with internal temperatures of 50*F and ambient temperature of cooler at 50*F. All temperatures were taken with inspector probe thermometer. Per employees, TCS foods were placed in two coolers within normal time parameters. Employee adjusted ambient temperatures of prep table coolers to 36*F and internal temperatures of TCS foods dropped to <41*F within 45 minutes. Discussed more frequent monitoring of ambient temperatures of TCS foods in prep table coolers. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Second Consecutive Violation. At in use warewashing machine, employee used gloved hands to handle dirty dishware, then removed gloves to handle clean dishware without a proper handwash in between each task. Manager instructed employee on proper handwashing when warewashing. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

In prep area, slicer with accumulation of food debris on blade and nonfood contact surfaces. Per manager, slicer was not used today and stored as clean. Manager instructed employee to re-wash, rinse, and sanitize slicer. All food-contact surfaces are to be cleaned to sight and touch. Discussed more frequent monitoring of food equipment when warewashed and stored as clean. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, in sandwich prep table cooler, TCS foods (sliced tomatoes, hot dogs, cut lettuce, salsa, raw hamburger, cooked chicken) with internal temperatures of 45*F. Per employee, TCS foods were in prep table cooler within normal time parameters. Employee added ice baths to TCS food containers to rapidly cool back down to the proper temperature. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

At in use warewashing machine, employee used gloved hands to handle dirty dishware, then removed gloves to handle clean dishware without a proper handwash in between each task. Manager instructed employee on proper handwashing when warewashing. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, sausage links/ 105*F-120*F and cooked potato/peppers mix/ 105*F-120*F out of internal temperatures. Per employee and manager, sausage and potato/ pepper mixture were in hot holding pans <2 hours and were ready for service. Sausage links and cooked potato/ pepper mix were moved to flat top to reheat back to 165*F. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, employee handled ready to eat french fries and chicken sandwich with bare hands. RTE food that was contacted by bare hands was discarded by employee. See embargo form. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. Corrective Action: Corrected at time of inspection.

Repeat Violation PRIORITY VIOLATION-2-301.14, P: When to Wash. 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. ...........On cook line, employee cracked raw shell eggs then continued working with other food items and equipment without a proper handwash. At in use warewashing machine, employee handling dirty dishware then handling clean dishware without a proper handwash in between each task. Instructed both employees to remove gloves, wash hands, and don new gloves to continue with tasks. Discussed the importance of proper handwashing with managers and employees. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶ 2-403.11(B); (D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and (I) After engaging in other activities that contaminate the hands. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation Core-3-501.15 (B), C: Cooling Methods; Cooling containers. 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..........In walk in cooler, cut melons/ 55*F and cut tomatoes/ 58*F prepared and cooling in shallow covered containers. Cut melons and cut tomatoes were partially uncovered to continue the cooling process. Discussed proper cooling methods with employees. (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination, as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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. .........On cook line, employee cracked raw shell eggs with gloved hand then continued working with cooking equipment, without a proper handwash and glove change. Instructed employee to remove gloves, wash hands, and don new gloves to continue with task. Discussed the importance of proper handwashing with all employees. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶ 2-403.11(B); (D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and (I) After engaging in other activities that contaminate the hands. Correct By: Corrected At Time Of Inspection

Core-3-501.15 (B), C: Cooling Methods; Cooling containers. 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. .........In walk in cooler, cut melon/ 56*F prepared and cooling in shallow covered containers. Cut melon was partially uncovered to continue the cooling process. Discussed proper cooling methods with employees. (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination, as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD. 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. .............On cook line, in top portion of large cook line prep table cooler, TCS foods (liquid eggs, diced ham, cut tomatoes, shell eggs) with internal temperatures of 47*F-50*F. Per employee, TCS foods were placed in prep table cooler within normal time parameters. At start of inspection, lids were open to prep table about 2 hours. Employee closed lids and by end of inspection, food temperatures had dropped several degrees. Manager called maintenance to adjust ambient temperature of prep table cooler to hold proper cold holding temperatures during busier times of service. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Correct By: Corrected At Time Of Inspection