Brookdale

Inspector's notes

Observed cook pick up plastic wrapper from the floor and throw it away and then proceeded to touch clean plate. Notified person in charge and they had cook remove gloves, wash hands and put on new gloves. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed tightly covered, deep plastic containers of rice and beans cooling in the walk-in cooler. The rice had an internal temperature of 75-95F and the beans had an internal temperature of 70-75F, probe thermometer, verified by PIC, after 1.5 hours of cooling in the walk-in cooler. PIC placed the cooling beans and rice onto sheet pans in the walk-in freezer to rapidly cool to less than 70F in the next 30 minutes. PIC will retrain the prep cook on proper cooling methods, times, and temperatures. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep (preferably metal), in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a tightly covered, deep, plastic container of cooling cooked pork in the walk-in cooler and a tightly covered, deep, plastic container of cooling, house-made seafood salad (salmon, shrimp, veggies, mayo, etc.) in the cook-line prep cooler. According to PIC, the cooked pork was cooling from lunch service and the seafood salad was recently prepped. All TCS foods being cooled in deep containers were transferred to shallow containers and placed into the walk-in to allow for rapid cooling. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. PIC will retrain employees on proper cooling methods. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cut tomatoes, cut melons, cut lettuce, and cut spinach in the cook-line reach-in cooler, without date marks. PIC labeled the TCS foods with the prep dates. 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. 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 milk, cream cheese, and whipped cream cold holding in the server's reach-in refrigerator, with an internal temperature of 49-50F, probe thermometer, verified by PIC. The reach-in observed not to be maintaining 41F or less. PIC discarded the TCS food items for being in the danger zone for an unknown amount of time, see embargo form. Except during preparation, cooking, cooling, or when time is used as a control all TCS food must be maintained at 41°F or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41F to 135F too long. After discussion with the person in charge, it has been determined that the root cause of the violation was a verification breakdown, which resulted in the violation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no test strips for the sink and surface sanitizer (lactic acid) that is used in the kitchen. PIC will contact the chemical company to obtain the correct test strips. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Corrective Action: Correct prior to re-inspection on 8/6/2024.

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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 the low-temp mechanical dish machine with a concentration of 0 ppm chlorine, after several full cycles. A clean rack of dishes observed inside of the machine and employee observed to be doing dishes during the inspection. Verified the concentration with person in charge's (PIC) test strips. According to PIC, the machine was recently serviced and the chlorine concentration should be tested daily (not tested or log filled out since 10/19/2023). After priming the machine the concentration tested at 50 ppm. PIC will have recently washed dishes rewashed, rinsed, and sanitized. Discussed verifying that the chlorine concentration is between 50-100 ppm daily by checking the log and testing, prior to use. Chlorine concentration must be at 50-100 ppm to effectively sanitize dishes and destroy pathogens. After discussion with the person in charge, it has been determined that the root cause of the violation was a verification breakdown, which resulted in the violation. Correct By: Corrected At Time Of Inspection

Repeat Violation 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. >>> Observed sour cream, milk, cream cheese, cottage cheese, and salsa with cut tomatoes cold holding in the 2-door reach-in with internal temperatures of 46-49F, probe thermometer, verified by PIC. The TCS foods were placed into the reach-in more than 4 hours ago and the unit observed not to be maintaining 41F or less. PIC discarded the TCS foods. Discussed monitoring the temperatures of TCS foods to ensure that cold food is held at 41F or below. Temperature is an important factor in limiting pathogen growth. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41F to 135F too long. After discussion with the person in charge, it has been determined that the root cause of the violation was a verification breakdown, which resulted in the violation. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. >>> Observed cut honeydew melon, cut watermelon, shredded lettuce, salsa, sour cream and cream cheese cold holding in the server's upright refrigerator and the cold station next to the steam table, with internal temperatures of 49-63F, probe thermometer, verified by PIC. Both of the refrigeration units had an ambient air temperature of 47F or more. According to PIC, the lettuce, salsa, cream cheese, and sour cream were stored in the refrigerators overnight; PIC discarded, see embargo form. The cut honeydew melon and cut watermelon were placed into the refrigerators less than 4 hours prior to inspection and were placed back into the walk-in cooler to rapidly cool to 41F or less. Except during preparation, cooking, cooling, or when time is used as a control all TCS food must be maintained at 41°F or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41F to 135F too long. >>> 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. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. >>> Observed cut honey dew melon and open containers of cottage cheese in the prep reach-in and a container of cooked brisket in the walk-in cooler, without date marks. One container of cottage cheese possibly past the discard date; PIC voluntarily discarded. PIC dated the TCS foods with the date of preparation, which was 2-5 days prior to inspection. PIC will retrain staff on date marking. Date marking requirements apply to containers of processed TCS food that have been opened and to food prepared by a food establishment, in both cases if held for more than 24 hours, and while the food is under the control of the food establishment. 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. >>> 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. Correct By: Corrected At Time Of Inspection