Mercy Gilbert Medical Center

Inspector's notes

Observed diced ham, sausage crumbles, and chorizo in the top of the make-line unit in the cafeteria ranging from 52*F to 54*F using probe thermometer, verified by person in charge (PIC). Employee stated the items were placed in the unit from the refrigerator approximately three hours prior to inspection and relocated the items to the walk-in to rapid cool. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked peppers and zucchini in the top of a make-line unit in the prep area of the main kitchen ranging from 45*F to 47*F using probe thermometer, verified by person in charge (PIC). PIC stated the items were placed in the unit 30 minutes prior to inspection and placed in the walk-in to rapid cool. Also, observed American cheese, cheddar cheese, provolone cheese, and peeper jack cheese in the top of a make-line unit in the cafeteria ranging from 45*F to 50*F using probe thermometer, verified by person in charge. PIC stated the cheese was placed in the unit less than four hours prior to inspection and relocated to the walk-in to rapid cool. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several chicken breasts, with a final internal cooking temperature of 140-145F immediately after coming out of the oven and being placed into the serving dish. The chicken breasts were cooked from raw and calibrated probe thermometers of the cook, PIC, and inspector were used to take the final cooking temperatures. Cook placed the chicken back into the oven to reach a final cooking temperature of at least 165F. Discussed routinely verifying that the final cooking temperature of raw proteins is reached in order to destroy pathogens and prevent foodborne illness. All raw animal proteins must reach a 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

Observed several TCS food items such as tofu, roasted garlic, roasted bell peppers, and cooked quinoa cooling in tightly covered containers in the walk-in cooler. The TCS foods are placed into the salad bar in the cafeteria for lunch, under time as a control. Internal temperatures of 47-60 were observed and the foods were grilled/cooked 2 hours or less prior to inspection. Employee loosened the plastic wrap to allow airflow for the TCS foods to rapidly cool to 41F or less before being placed into the salad bar and under time as a control. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a large gap in between the door and frame of the cold well refrigerator in the patient cook area. PIC will replace the gasket for the doors and have the hinge adjusted if necessary to maintain a seal when the doors are closed. All equipment must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed dried fruit/vegetable pulp on the mesh strainer, and interior surfaces of both juicers, which were being stored as clean and are used to juice non-TCS produce. PIC placed the equipment into the warewash area to be washed/rinsed/sanitized. PIC will retrain employees to inspect the equipment prior to storing as clean. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Correct prior to next routine inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cartons of yogurt and house made tuna, chicken, and egg salad cold holding in the refrigerator servicing the prep/cook area and tray line, with an internal temperature of 46-49F, probe thermometer, verified by PIC. PIC voluntarily discarded, see embargo form. The refrigeration unit may not be maintaining 41F or less and will not be used to store TCS foods until it is operating correctly. Discussed the importance of maintaining cold food at 41F or less to limit pathogen growth and avoid causing foodborne illness. Except during preparation, cooking, cooling, or when time is used as a control all TCS food must be maintained at 41°F or less. Corrective Action: Corrected at time of inspection.

Repeat Violation PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding. >>> Observed various breakfast sandwiches with TCS foods such as cooked eggs, cooked sausage, and cheese hot holding in the hot plate area in the cafeteria along with precooked eggs, cooked sausage patties, and cooked diced potatoes all hot holding with internal temperatures of 96-134F, probe thermometer, verified by PIC and/or cook. According to PIC, most of the hot foods in the cafeteria are discarded after each meal service and temperatures are verified prior to the beginning of service, which was 2 hours prior to inspection. PIC voluntarily discarded the TCS foods that were not served by the end of breakfast, see embargo form. Discussed using time as a control for TCS foods that are held in the cafeteria and discarded after meal service. Maintaining cooked TCS foods at 135F or more during hot holding prevents significant regrowth of heat-injured microorganisms and prevents recontamination with bacteria that are newly introduced. >>> 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 Violations: 2nd

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. >>> Observed recently prepped leafy green salads with cooked salmon filets stored in covered plastic to-go containers, stacked on trays on a speed rack, cooling in an upright reach-in cooler in the cafeteria. According to PIC, the salmon was cooked the evening prior and the salads were prepped an hour prior to inspection. Salmon observed with an internal temperature of 54F and cut greens 65-69F. PIC instructed employee to place the salmon filets into the walk-in freezer and the salad into the walk-in cooler. Discussed cooling methods and emailed the handout and cooling logs. PIC will review the cooling policy and retrain employees on cooling methods. Safe cooling requires removing heat from food quickly enough to prevent microbial growth. Excessive time for cooling of time/temperature control for safety foods has been consistently identified as one of the leading contributing factors to foodborne illness. The Food Code provision for cooling provides for cooling from 135F to 41F in 6 hours: 135F-70F in the first 2 hours; 70F-41F in the next 4 hours. >>> 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. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-5-202.11 (A), P: Approved System >>> Observed the spray arm nozzle on the right-side of the 3-compartment sink to be below the flood rim level. The spring on the spray arm appears to have become stretched or lengthened over time. An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch). The water outlet of a drinking water system must not be installed so that it contacts water in sinks, equipment, or other fixtures that use water. Providing an air gap between the water supply outlet and the flood level rim of a plumbing fixture or equipment prevents contamination that may be caused by backflow. Re-inspection in 3 days; please repair the spring/spray arm or replace to ensure that the outlet point of the spray arm is at least 1" above the flood rim. Correct By: Correct Prior To Reinspection