Del E Webb Medical Center

Inspector's notes

Inadequate water pressure at the hand washing sink located at the action station in the cafeteria. Both the hot and cold water faucet would work for no more than a minute, and either very low pressure or no water comes out with faucet turned on. Provide hot and cold water under pressure at all sinks prior to re-inspection within 10 business days. Hot and cold water under pressure is required at all sink fixtures.

Inspector's notes

Tuna, pasta salad, and meatballs observed with internal temperature range 46-52*F while being cold held inside the make-line table at the cook line. Per employee, the products mentioned above were relocated from walk-in cooler roughly an hour prior to inspection. Also observed products out of temperature at the salad bar in cafeteria; diced cooked chicken, shredded cheese, cut tomatoes with internal temperature range of 45-48*F. There was evidence of condensation along the walls of the unit. PIC replaced had employe replace the items mentioned above with products from walk-in cooler. PIC stated that they will continue to monitor temperatures at the salad bar and use time as a control if necessary. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Mechanical slicer observed with food debris between blades found on clean storage shelf at prep station. PIC relocated slicer to the dish room for it to be cleaned before placing in clean storage. Please ensure food contact equipment is properly cleaned and sanitized before being placed in clean storage for future use. Food contact equipment shall be clean to both sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple containers stored in the clean dish rack with date mark sticker on them. Stickers were removed and containers were taken back to dish room to be rewashed. Corrective Action: Correct prior to next routine 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. ------ Tuna salad, sliced tomatoes, and shredded cheese observed with an internal temperature range of 47-52*F while being cold held in ice baths in the cafeteria (grill area). There was not enough ice in the basin to keep food cold. It was unclear as to how long the food had been held out of temperature. PIC voluntarily discarded the food at time of inspection. PIC advised staff to add more ice to the unit before re-stocking. Discussed best practices for when using ice baths. TCS foods must be cold held at 41*F or below to prevent bacterial growth. Discussed the temperature danger zone (range between 41*F and 135*F) with PIC. Correct By: Corrected At Time Of Inspection

Core-4-602.13, C: Nonfood Contact Surfaces ------ Observed 3 can openers by the prep tables with build-up of food debris. PIC placed the dirty can openers at the three compartment sink for them to be washed, rinsed, and sanitized. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of residue. Correct By: Corrected At Time Of 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 two can openers by prep table/bake station with build-up of food debris. PIC placed both can openers in the three compartment sink for it to be washed, rinsed, and sanitized. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of residue. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. ----- Caprese chicken observed with an internal temperature range of 118*F to 130*F while being hot held inside the a hot box in cafeteria. Per PIC, the chicken was fully cooked 1.5hrs prior to this inspection and it sat on a cart for some time before it was relocated to the hot box. The ambient temperature of the hot box was >140*F. PIC took the chicken back to oven where it was reheated to <165*F. (170*F confirmed with inspectors thermometer). Discussed proper hot holding temperatures. TCS foods must be hot held at 135*F or above. Correct By: Corrected At Time Of Inspection