Doctors Choice

Inspector's notes

Observed raw shelled eggs stored directly on top of ready to eat foods in standing refrigerator. PIC moved raw shelled eggs to bottom of refrigerator below RTE foods at the time of the inspection. All raw animal proteins must be stored below RTE foods at all times to prevent cross contamination. Discussed the importance of proper food storage to prevent cross contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee wash a dish, remove gloves and then proceeded to continue with food preparation without washing hands. Notified person in charge and they had employee wash hands and put on new gloves. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee wash a dish, remove gloves and then proceeded to continue with food preparation without washing hands. Notified person in charge and they had employee wash hands and put on new gloves. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no chlorine test strips available at time of inspection. Discussed importance of having chlorine test strips to determine concentration of sanitizer levels. Correct/obtain prior to re-inspection on 3/13/26.

Inspector's notes

4TH CONSECUTIVE VIOLATION 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

4TH CONSECUTIVE VIOLATION 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 handwashing sink to be inaccessible. Dishes and a tube of raw ground beef was inside of the sink basin blocking accessibility to washing hands. Inspector placed the dishes into the 3-compartment sink and PIC discarded the raw ground beef, see violation #22. Facilities must be maintained in a condition that promotes handwashing. Handwashing sinks must be maintained so accessible at all times, not used for other purposes than hand washing, and supplied with warm water, soap and paper towels. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a head of lettuce, several raw bell peppers, and a raw onion to be rotting, covered in a slimy substance, and a brown liquid in the storage bag with the raw produce. PIC discarded the decaying lettuce, bell peppers and onion, see embargo form. Discussed discarding food that is not in good condition. All food must be in good condition, safe, and unadulterated. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed packages of thawed raw sausage patties, raw beef, and unpackaged flats and bowls of raw shell eggs stored directly over and in contact with ready-to eat foods such as open packages of deli meat, an unpackaged ham roast, and raw produce, in the refrigerator. PIC rearranged the refrigerator so that all raw proteins are stored under ready to eat foods. Reviewed the Food Storage chart on the refrigerator door. Ready to eat foods should be above and separated from other foods that require cooking such as raw sausage patties (155F final cooking temp). Separating different types of raw animal foods from one another during storage, preparation, holding and display will prevent cross-contamination from one to the other. The required separation is based on a succession of cooking temperatures. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a tube of raw ground beef that was thawed overnight in the handwashing sink, according to PIC, with an internal temperature of 77F, probe thermometer, verified by PIC. PIC discarded the raw ground beef, see embargo form. 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 30+ live roaches (adult and juvenile) on the walls, ceiling, in cabinets, drawers and on the floor in the kitchen. Observed what appeared to be roach feces and dead roaches on the poster at the handwashing sink, on the wall and on wall-mounted items such as soap dispensers, paper towel holders, ledges, etc. Several traps in the kitchen observed to be completely full of dead roaches. According to PIC, a pest control company applied a treatment the week prior to inspection. Discussed pest harborage conditions such as unprotected outer openings (doors and windows), pooling water and soil/debris (see violation #55). PIC will remove/repair harborage conditions. Re-inspection 10 days. Corrective Action: Correct prior to re-inspection.

Inspector's notes

2ND CONSECUTIVE Observed soil accumulations and debris on the walls and floors throughout the kitchen. Observed soil and food debris inside of the cabinets and drawers. Discussed performing a deep cleaning of the physical facilities. Maintaining the physical facilities in good repair will help to prevent soil accumulation, pathogen growth and pest harborage. See violation #38. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

3RD CONSECUTIVE VIOLATION 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 soil accumulations on the floors and walls under and behind equipment such as the dish machine, stove, 3-compartment sink, prep sink and the refrigerators. Discussed performing a deep cleaning of the physical facilities. Maintaining the physical facilities in good repair will help to prevent soil accumulation, pathogen growth and pest harborage. See violation #38. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

3RD CONSECUTIVE VIOLATION 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 30+ live roaches (adult and juvenile) on each wall and floor in the kitchen. Observed what appeared to be roach feces on posters on the wall and on wall-mounted items such as soap dispensers, paper towel holders, ledges, etc. According to PIC, a pest control company has been contacted and is scheduled to spray the facility. Discussed pest harborage conditions such as unprotected outer openings (doors and windows), pooling water and soil/debris (see violation #52 and #55). PIC will remove/repair harborage conditions. Re-inspection 10 days. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed soil accumulations on the floors and walls under and behind equipment such as the dish machine, stove, 3-compartment sink, prep sink and the refrigerators. Discussed performing a deep cleaning of the physical facilities. Maintaining the physical facilities in good repair will help to prevent soil accumulation, pathogen growth and pest harborage. See violation #38. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

3RD CONSECUTIVE VIOLATION 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 30+ live roaches (adult and juvenile) on each wall and floor in the kitchen. Observed what appeared to be roach feces on posters on the wall and on wall-mounted items such as soap dispensers, paper towel holders, ledges, etc. According to PIC, a pest control company has been contacted and is scheduled to spray the facility. Discussed pest harborage conditions such as unprotected outer openings (doors and windows), pooling water and soil/debris (see violation #52 and #55). PIC will remove/repair harborage conditions. Re-inspection 10 days. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed the floor sink under the prep sink to be full of water and grease and not draining at the beginning of the inspection. Plumbers arrived during the inspection to service the wastepipes. The kitchen drains began to drain sufficiently during the inspection. Observed the grease trap, which is located in-ground outside of the building, to have overflowed, creating a large area of sewage in the rocks. According to the plumbers and PIC, the grease trap needs to be emptied/cleaned to prevent the sewage from overflowing into the kitchen and outside from the grease trap. A re-inspection will be conducted to ensure that: any and all sewage solids have been removed from the ground and a powdered disinfectant has been applied to the sewage affected areas. Necessary repairs to the plumbing and pumping of the grease trap should also be performed. Discussed the requirement to close the kitchen if an active backup happens and wastewater begins to flow out of the floor sink and onto the kitchen floor or from the grease trap. Improper disposal of waste provides a potential for contamination of food, utensils, and equipment and, therefore, may cause serious illness or disease outbreaks. Corrective Action: Correct prior to re-inspection within 24 hours.

Inspector's notes

Observed soil accumulations on the floors and walls under and behind equipment such as the dish machine, stove, 3-compartment sink, prep sink and the refrigerators. Discussed performing a deep cleaning of the physical facilities. Maintaining the physical facilities in good repair will help to prevent soil accumulation, pathogen growth and pest harborage. See violation #38. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

2ND CONSECUTIVE VIOLATION 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 an open bag of raw bacon and foam cartons of raw shell eggs stored on the shelf directly above open ready to eat foods such as radishes, cucumbers, and tuna spread in the upright refrigerator. PIC placed the raw bacon and shell eggs below all ready-to-eat foods. Reviewed food storage and cross-contamination. Ready to eat foods should be above and separated from other foods that require cooking such as raw eggs, which may contain Salmonella. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an open container of beef gravy in the dry storage room and two cartons of raw shell eggs on a shelf across from the oven with internal temperatures of 79F, probe thermometer, verified by person in charge (PIC). According to PIC, the TCS food items were stored at room temperature for at least 4 hours. PIC voluntarily discarded the gravy and eggs, see embargo form. 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 of deli ham, cottage cheese, and house-made tuna spread, without date marks, in the upright reach-in refrigerator. PIC discarded the cottage cheese, see embargo form, and placed date marks on the other TCS foods. Date marking requirements apply to containers of processed food that have been opened and to food prepared by a food establishment, in both cases if held for more than 24 hours. Based on a predictive growth curve modeling program for Listeria monocytogenes, ready-to-eat, time/temperature control for safety food may be kept at 41F, for a total of 7 days. 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 open packages of deli ham, bologna, and turkey in the refrigerator, without date marks. According to PIC, the deli meats are used for lunch sandwiches. PIC marked the open date of the deli meats. Discussed 7 day date marking, which applies to TCS foods such as cut melons/leafy greens/tomatoes, cooked proteins/noodles/plant foods, and deli meats. Corrective Action: Corrected at time of inspection.

Inspector's notes

2ND CONSECUTIVE VIOLATION 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

2ND CONSECUTIVE VIOLATION 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 more than 2 live roaches under the dish machine and hand washing sink. PIC unsure of how often pest control services are performed. Discussed removing soil and food debris under the equipment, see violation #55. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. Pest control invoice can be provided by email within 10 days. Corrective Action: Correct prior to re-inspection 12/12/2024.

Inspector's notes

2ND CONSECUTIVE VIOLATION 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 employee throw away waste into the garbage can and handle soiled dishes immediately prior to putting away/touching clean dishes, without washing hands. The contaminated dishes will be washed and sanitized prior to use and employee washed hands. Discussed the importance of washing hands after contamination and prior to handling clean utensils, food etc. PIC will retrain employees on proper handwashing and when to wash. The hands are particularly important in transmitting foodborne pathogens. Food employees with dirty hands and/or fingernails may contaminate food and/or clean equipment. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no hot water available at the sole hand washing sink in the kitchen. The hot water valve has been turned off due to an open T-valve that was being used to split the water supply to the dish machine (not in use) and hand washing sink. Turning the hot water valve into the on position will result in a steady stream of water coming out of the open T-valve. Please replace the valve for the hot water so that only the hand washing sink is supplied or put a cap onto the open side. Temporarily, the rinse compartment of the 3-compartment sink will be used as a prep sink and the prep sink will be used for hand washing. The rinse compartment must be washed/rinsed/sanitized before and after using for food prep. Facilities must be maintained in a condition that promotes handwashing. Handwashing sinks must be maintained so accessible at all times, not used for other purposes than hand washing, and supplied with warm water, soap and paper towels. Corrective Action: Correct within 24 hours.

Inspector's notes

Observed whole, uncooked raw tomato and celery to be moldy, discolored, and decaying. Also observed an open package of sliced mozzarella cheese covered in green and black mold. PIC discarded the cheese and produce, see embargo form. Discussed discarding foods that are not in good condition. All food must be in good condition, safe, wholesome, and unadulterated. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed open packages of cottage cheese and sliced deli turkey, without date marks. PIC labeled the containers of food with the open date. Date marking requirements apply to containers of processed food that have been opened and to food prepared by a food establishment, in both cases if held for more than 24 hours. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a tube of raw ground beef thawing in the prep sink at room temperature, without running water. PIC placed the thawing ground beef under running water in the 3-compartment sink, see violation #10. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed more than 2 live roaches under the dish machine and hand washing sink. PIC unsure of how often pest control services are performed. Discussed removing soil and food debris under the equipment, see violation #55. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. Pest control invoice can be provided by email within 10 days. Corrective Action: Correct prior to re-inspection 12/12/2024.

Inspector's notes

Observed soil and food debris under the equipment throughout the kitchen. Discussed doing a deep cleaning in order to prevent pest harborage conditions, pathogen growth and for general sanitation. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean to prevent pest activity and pathogen growth. See violation # 38. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no light in the dry storage room. According to PIC, the bulbs may need to be replaced, and the establishment does not have a ladder that is tall enough to reach the ceiling. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels; discerning the color of substances; identifying toxic materials; recognizing the condition of food, utensils, and supplies; and safely conducting general food establishment operations and clean-up. Corrective Action: Correct prior to next routine 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. Emailed info. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed packages of frozen, raw ground beef thawing in the hand washing sink. PIC removed the raw beef from the hand washing sink and placed it into the refrigerator. Discussed keeping the hand washing sink accessible at all times; it must only be used for hand washing. Facilities must be maintained in a condition that promotes handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several cooking pans, stored on the clean rack, with chipping and scratches in the ceramic coating on the cooking surface. PIC will not use any of the cooking equipment that is in disrepair. Discussed replacing any equipment that is in disrepair. Multiuse food-contact surfaces shall be: smooth; free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; free of sharp internal angles, corners, etc to ensure proper cleaning, limit pathogen growth and prevent contamination of food. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Core-3-302.11 (A3-8) , C: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. 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/4621/AMC-Toolbox---Cross-Contamination. A bowl of raw eggs observed being stored above packaged fresh produce such as cabbage, cucumbers, and tomatoes. Bowl was moved to bottom shelf. Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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/4125/Food-SafetyOperator-Resources. Open package of hot dogs and container of spaghetti stored in upright refrigerator without a date marking. Items were made/opened more than 24 hours prior per employee. Items were date marked. Correct By: Corrected At Time Of Inspection,Repeat Violations: 1st

Repeat Violation PRIORITY VIOLATION-7-201.11, P: Separation-Storage - Toxic chemicals such as oven cleaner and hand sanitizer stored above open bowl of eating utensils (forks, knives, and spoons). Bowl of utensils were removed from chemical cabinet. Correct By: Corrected At Time Of Inspection,Repeat Violations: 1st

Core-4-903.11(A) and (C), C: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing; Single-Use/Single-Service Items - Observed rack of clean utensils/cups stored resting on top of dirty side of 3 compartment sink directly next to handwash sink. Rack of utensils moved to clean side of 3 compartment sink. Discussed proper flow of 3 compartment sink in that the dirty side should be closest to the handwash sink to prevent contamination of utensils. Core-4-502.13 (A), C: Single-Service and Single-Use Articles-Use Limitations; Re-Use - Ice cream containers observed being reused for leftover food items. Discussed using proper food containers that are designed to be reused. Correct prior to routine inspection. Correct By: Corrected At Time Of Inspection

Correct By: Corrected At Time Of Inspection

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. >>> In several instances during the inspection, observed food employee handle soiled dishes then clean dishes without washing hands and enter the kitchen from outside then handle a clean ladle to put soup into a bowl, with finger touching inside of bowl, without washing hands. PIC instructed employee to wash hands and discussed the importance of washing hands when they become contaminated. Hands should be washed between glove changes, when changing tasks, after using the toilet room and entering the kitchen etc. to prevent contamination of food and food contact surfaces. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination. >>> Observed an open package of thawed raw ground beef and it's liquid stored in the reach-in refrigerator over unsealed packages of ready-to-eat (RTE) foods such as hot dogs, precooked sausages, and precooked meatballs. Also observed a raw cut onion in direct contact with raw shell eggs, which were also above the hot dogs and meatballs. The raw proteins were placed under the RTE foods to prevent contamination. Reviewed food storage and cross-contamination. Ready to eat foods should be above and separated from other foods that require cooking such as ground beef (155F final cooking temp). Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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/4125/Food-SafetyOperator-Resources. >>> Observed open packages of cut lettuce in the reach-in refrigerator without date marks. According to PIC, the lettuce was cut the day prior to inspection and will be labeled with the correct date. Discussed the importance of 7 day date marking, which applies to TCS foods such as cut melons/leafy greens/tomatoes, cooked proteins/noodles/plant foods, and deli meats. TCS foods must be date marked once cut, cooked, prepared etc. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-201.11, P: Separation-Storage >>> Observed several bottles of chemicals such as oven cleaner and detergents stored in a cabinet over an open container of multi-use forks/spoons/knives that are used by residents during meals. PIC unsure of why the silverware was placed under the chemicals and will clean and sanitizer prior to use. Toxic substances shall be stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. Correct By: Corrected At Time Of Inspection