Legacy Retirement Residence

Inspector's notes

Observed two large containers of cooked ribs in the bottom of the hot holding unit ranging from 114*F to 123*F using probe thermometer, verified by person in charge (PIC). PIC stated the ribs were cooked and placed in the unit one hour prior to inspection and reheated the ribs to 165*F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sliced tomatoes, deli ham, deli turkey, shredded cheese, chopped lettuce, diced tomatoes, liquid egg, pepperoni, mozzarella cheese, tuna, boiled eggs, and butter in the tall refrigerator ranging from 45*F to 50*F using probe thermometer, verified by PIC. PIC stated all food items were in the unit for more than 24 hours and voluntarily discarded - see embargo form. Ambient temperature of the refrigerator was 44.9*F using min/max thermometer. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed tuna with a prepared date of 5/30 and boiled eggs with a prepared date of 5/31 in the tall refrigerator, both items past discard date. PIC voluntarily discarded - see embargo form. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the tall refrigerator being used to hold TCS foods (see violation #22 for complete list) at 44.9*F using min/max thermometer. Refrigerator was leaking inside from the top. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Certified Food Protection Manager not at establishment during the inspection. Maricopa County requires all establishments that serve open food, which requires time/temperature control for food safety, to have at least one certified Food Protection Manager (CFPM) on staff. The Person in Charge shall be a CFPM and is required to be onsite during the hours of operation. This certificate must be visible or readily accessible. Corrective Action: Correct prior to next routine inspection. ===2ND CONSECUTIVE

Inspector's notes

Observed container of hash browns and green bell peppers with odor and visible signs of spoilage in the refrigerator next to the make-line. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw bacon on a tray above cooked enchiladas on a speed rack in the walk-in. Notified person in charge and they relocated the bacon below the enchiladas. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed container of cooked diced chicken at 48*F using probe thermometer, verified by person in charge in the refrigerator next to the make-line unit. Person in charge stated the chicken was placed in the unit less than two hours prior to inspection from the walk-in and relocated to walk-in to rapid cool. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed enchiladas prepared on 3/3/26 on a speed rack in the walk-in with no date marking. Person in charge had employee put a date marking sticker on enchiladas. Also, observed container of hash browns with no date marking - see violation #13. Corrective Action: Corrected at time of inspection.

Inspector's notes

Certified Food Protection Manager not at establishment during the inspection. Maricopa County requires all establishments that serve open food, which requires time/temperature control for food safety, to have at least one certified Food Protection Manager (CFPM) on staff. The Person in Charge shall be a CFPM and is required to be onsite during the hours of operation. This certificate must be visible or readily accessible. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the dishwashing employee handling soiled dishes to rinse, load onto a rack, then place into the dish machine. The employee then started to remove clean dishes from a recently washed rack from the dish machine. Inspector notified person in charge (PIC); PIC will instruct employee to wash hands, rewash dishes, and review when to wash. Discussed the importance of washing hands after contamination and prior to handling clean utensils, food etc. in order to prevent the transfer of pathogens. Any activity which may contaminate the hands must be followed by thorough handwashing in accordance with the procedures outlined in the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a spray nozzle attached to the end of the hose that is connected to the faucet at the mop sink. Faucet has an approved AVB installed, which has been under pressure whenever water supply is on. PIC removed the nozzle. Non-testable Anti-siphon Vacuum Breaker devices are designed to protect potable water supplies from the back siphonage of non-health hazard cross-connections and low flow, non-continuous pressure installations. Use only with non-continuous pressure. No downstream shutoff valves are allowed. Discussed removing the nozzle from the hose when it is not in use to ensure that the water is turned off and does not create pressure on the AVB. Corrective Action: Corrected at time of inspection. 5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Observed no cold water available at the handwashing sink in the dish pit. According to PIC, the water has been disconnected due to maintenance on the handwashing sink. Discussed repairing/replacing the cold water line to provide 100-110F water for handwashing. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed an accumulation of soil and debris on the floors, wall, and inside of the mop sink basin in the mop/chemical closet. Also observed soil and food debris under the racks in the walk-in cooler. Discussed doing a deep cleaning of the areas to remove the soil and cleaning more often. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the in-use ice cream scoop stored in a container of 77F water in the server's station, above the ice cream freezer. According to PIC, hot water is used to fill the container initially. Discussed using a small crock pot to maintain the water at a temp of at least 135F while the scoop is being used to scoop TCS dairy products. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cook touch shredded lettuce and shredded cheese on the cook-line with bare hands. The shredded lettuce and cheese will not be cooked or processed. PIC discarded the lettuce and cheese. PIC will retrain the employees about the importance of wearing gloves to prevent contamination of ready-to-eat foods. Handwashing may be ineffective in completely decontaminating the hands. Therefore, a further intervention such as a barrier between hands (glove or utensil) and ready-to-eat food is required. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no paper towels or means to dry hands after hand washing at the hand sink in the Memory Care server's station. Employee provided paper towels during the inspection. Facilities must be maintained in a condition that promotes handwashing. Wet hands transfer bacteria more readily than dry hands. Hand washing sinks must always be stocked with hot water, soap and paper towels. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several pieces of lettuce and liquid inside of the salad spinner that was stored as clean in the prep area. According to employee, the salad spinner was used to clean lettuce and washed, rinsed, and sanitized the day prior to the inspection. The salad spinner was placed into the dish pit to be rewashed. Equipment food contact surfaces and utensils shall be clean to sight and touch. TCS food debris remaining on clean equipment is a potential source of contamination for foods that come into contact with the equipment. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed shredded lettuce cold holding in an ice bath at the make-line with an internal temperature of 49-54F, probe thermometer, verified by person in charge (PIC). The ice bath did not appear to be high enough on the sides of the pan to maintain the lettuce at 41F or less. PIC placed the ice into a deeper ice bath to rapidly cool to 41F. 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.

Inspector's notes

2ND CONSECUTIVE VIOLATION Observed open containers/packages of cottage cheese dated 1/31, house-made egg salad dated 2/3, and banana pudding (dairy) dated 1/16 in refrigerated units in the server's area, walk-in cooler, and the cook-line reach-in, all several days past the discard date. Also observed no dates on the following: house-made salsa, open Canadian bacon, three bean salad, open ham roast, shredded lettuce, cream cheese frosting, and cooked chicken in the walk-in cooler and cook-line reach-in. PIC discarded the expired TCS foods, see embargo form, and placed the correct date on the TCS foods with a known start date and unexpired. Discussed 7-day date marking. Day 1 begins the date that a package of TCS food is opened, such as deli meats, or cooked/prepped, such as noodles or proteins. Adding 6 to day one (6+1) determines the discard date. The Food Code requires that TCS foods be dated and discarded 7 days after opening/prep when held at 41F or less to prevent a hazardous amount of Listeria. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed server, with long, painted artificial nails, enter the kitchen and scoop ice from the ice machine and also ladle soup into a bowl without donning gloves. Employees with artificial/painted nails must wear gloves when working with exposed RTE foods. PIC will retrain employees about when gloves are required. Corrective Action: Corrected at time of inspection.

Inspector's notes

2ND CONSECUTIVE VIOLATION Observed a leak from the faucet at the 3-compartment sink. Also observed the basin of the rinse sink at the dish machine, to be separating from the drainboard. Please repair the leak at the faucet and replace or repair the sink as necessary. Plumbing must be maintained in good repair. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

2ND CONSECUTIVE Observed 10+ plates of cooked meatloaf, mixed vegetables, and baked potatoes hot holding in the heated cabinet with internal temperatures of 107-120F, probe thermometer. According to PIC, the meatloaf, veggies and potatoes were reheated or cooked an hour prior to inspection and was plated and placed into the cabinet 30 minutes prior to inspection. The hot holding cabinet is used to hold food for service to Memory Care and was observed with an internal temperature below 135F. Discussed ensuring that the cabinet is preheated early enough and at a high enough temperature to maintain TCS foods at 135F or higher. The food will be served immediately to residents to prevent being held in the danger zone (41-135F) for an extended period. Maintaining cooked TCS foods at 135F or more during hot holding is required to prevent the growth of pathogens. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two open deli hams dated 10/21 and a pan of cooked meatballs and cooked rice without date marks. PIC discarded the hams and dated the meatballs and rice, see embargo form. TCS food must be clearly marked to indicate the date or day the food shall be consumed on premises, sold, or discarded when held at a temperature of 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a leak from the faucet at the 3-compartment sink. Also observed the basin of the rinse sink at the dish machine, to be separating from the drainboard. A plastic bin has been placed below the sink to catch dripping water. Please repair the leak at the faucet and replace or repair the sink as necessary. Plumbing must be maintained in good repair. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed an accumulation of soil and debris on the floor of the dry storage room. Physical facility 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.

Inspector's notes

Observed a house made meat and tomato sauce hot holding in the hot cabinet on the cook-line with an internal temperature of 123-127F, probe thermometer, verified by PIC. The meat sauce was on the cookline for around an hour. PIC placed the meat sauce in the oven to reheat to 165F. 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. Corrective Action: Corrected at time of inspection.