Mosaic Gardens

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No proof of certified manager. A certified manager should be on duty at all times of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Paper towel dispenser near cookline empty. Employee stated it was not working. Discussed putting a roll of paper towel near the handsink when the dispenser is not operational. Maintenance replaced the batteries and provided paper towel. Corrective Action: Corrected at time of inspection.

Inspector's notes

Excess soil residue and trash on the floor and shelf in the ware wash area. PIC stated that the ware wash area would be cleaned. Ensure that physical facility is cleaned as frequently as necessary. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Employee that was not dietary staff observed getting ice and mixing personal drink in the food prep area. Discussed with the PIC about ensuring that personnel that are not dietary staff or are or getting an item for a resident to be asked to not come through kitchen areas. PERSONS unnecessary to the FOOD ESTABLISHMENT operation are not allowed in the FOOD preparation, FOOD storage, or WAREWASHING areas, except that brief visits and tours may be authorized by the PERSON IN CHARGE if steps are taken to ensure that exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Employee observed handling personal phone and ear piece, then went to handle food items without washing hands. Second employee entered the kitchen and went to handle the ice scoop without first washing hands. PIC stated that the employees would be asked to wash hands when changing tasks and before handling clean equipment. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 when changing tasks and before engaging in FOOD preparation including working with exposed FOOD, and clean EQUIPMENT. Corrective Action: Corrected at time of inspection.

Inspector's notes

Pan of jalapeño hushpuppies with white mold present over the stove area. (PIC stated that the hushpuppies are requested by the residents in lieu of dinner rolls.) PIC discarded-see embargo form. Discard food items as necessary and ensure that FOOD is safe and unADULTERATED. Corrective Action: Corrected at time of inspection.

Inspector's notes

Multiple plates of chicken, corn, and potatoes-89-111F in the two hot holding units in the cookline area. PIC stated that the food items had been plated about twenty minutes prior and relocated the plates to the oven to reheat. *PIC stated that both hot holding units were recently plugged in and had been off. Lunch was scheduled to be served in about an hour. Ensure that PHF/TCS foods are held at 135F or above when hot holding. Corrective Action: Corrected at time of inspection.

Inspector's notes

Employee personal phone stored prep table being held up with spices next to open food items. Employee relocated the phone to another area. Ensure that employees have suitable facilities for the orderly storage of employee clothing and other possessions. Corrective Action: Corrected at time of inspection.

Inspector's notes

Chlorine sanitizer in dish machine at 0ppm. The dish machine was found to not have sanitizer in the bucket. The PIC provided sanitizer at time of inspection. Ensure that sanitizer is at proper concentration according to manufacturer’s directions. Corrective Action: Corrected at time of inspection.

Inspector's notes

There was a blue liquid a chlorine sanitizer container. The PIC was unsure what the liquid was and discarded the chemical item. Ensure that toxic materials/chemical items are properly labeled. Corrective Action: Corrected at time of inspection.

Inspector's notes

Large, deep covered container of pasta salad-91-92F in the walk in cooler. Employee stated that the pasta had been made about an hour prior and uncovered and divided the pasta to rapidly cool. Second container of covered pasta-86 cooling in the walk in cooler. PIC stated that the pasta was made about thirty minutes prior and uncovered the pasta to rapidly cool. Ensure that proper cooling methods are followed: (1) Placing the FOOD in shallow pans; Pf (2) Separating the FOOD into smaller or thinner portions; Pf (3) Using rapid cooling EQUIPMENT; Pf (4) Stirring the FOOD in a container placed in an ice water bath; Pf (5) Using containers that facilitate heat transfer; Pf (6) Adding ice as an ingredient; Pf or (7) Other effective methods. Pf Corrective Action: Corrected at time of inspection.

Inspector's notes

Quat sanitizer solution in cloth bucket in the cookline area with concentration at 0ppm. PIC stated that the establishment was out of quat sanitizer and that chorine sanitizer would be used in the bucket. Ensure that sanitizers are at proper concentration according to manufactures directions. Corrective Action: Correct prior to next routine inspection.

Repeat Violation 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.---Employee scratched face, then put on gloves, and went to slice cucumbers without washing hands. Employee was asked to wash hands and did so. Ensure that employees wash hands after engaging in activities that may contaminate hands. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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.-----Garbanzo beans beans with 5-19 date mark, opened container of cottage cheese with no date mark, turkey deli item with no date mark, and prepped pasta item with no date mark in the walk in cooler. PIC discarded the garbanzo beans-see embargo form. PIC stated that all other items had been opened within the last two days and provided date marks. Ensure that ready to eat PHF/TCS foods are properly date marked for use within seven days and are disposed of when date mark/expiration date has been surpassed. Correct By: Corrected At Time Of Inspection

Core-4-903.11(A) and (C), C: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing; Single-Use/Single-Service Items---A box of food service gloves and box of trash bags stored directly on the floor in the cookline area. PIC relocated both items off of the floor. Ensure that EQUIPMENT, UTENSILS, laundered LINENS, SINGLE-SERVICE, and SINGLE-USE ARTICLES are stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-202.11, Pf: Food-Contact Surfaces-Cleanability; Smooth, Easily Cleanable. 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.----Two pans in the clean storage area with Teflon coating that was excessively gouged and flaking off. PIC stated that the cookware would be replaced. Ensure that food contact surfaces of equipment/utensils are in good condition and smooth and easily cleanable. 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.---Employee picked up a glove that had fallen to the floor, put it on, then went to handle hamburger buns without washing hands. Employee was instructed to discard the glove and to wash hands. Ensure that employees wash hands after engaging in activities that may contaminate hands. Correct By: Corrected At Time Of Inspection

Repeat Violation 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. --- Raw sausage stored over cooked ham in the walk-in cooler. *(Both the sausage and the ham were in original packaging and boxes.) PIC moved the sausage to proper location. Ensure that food and/or ice are protected from cross contamination during storage, preparation, display. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils; PHF----The stand mixer that was stored as clean had excessive old food debris present along the guard, ingredient pouring area and in the bowl. PIC stated that the mixer would be properly cleaned. Ensure that Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils are clean to sight and touch. Correct By: Corrected At Time Of Inspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods----There is exposed wood on both sides of the steam table and the FRP is in disrepair above it on the right side. There is a hole in the wall where the plumbing access area is at next the steamer area. Ensure that walls and surfaces are repaired properly to a smooth and easily cleanable surface. Correct By: Correct Prior To Next Routine 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. >>> Observed two boxes of sealed packages of raw bacon stored on top of sealed, precooked sausage links, in the walk-in cooler. PIC moved the box of precooked sausage above the boxes of raw bacon. Discussed proper food storage and the prevention of cross-contamination. Correct By: Corrected At Time Of Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions >>> Observed an accumulation of soil and debris on the floors and walls of the dish pit. Discussed doing a deep cleaning of the area and caulking any gaps/voids on the walls 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. Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability >>> Observed the wall in the employees restroom to be unsealed and missing the cove base. Please paint the wall with a semi or high gloss paint and install cove base to restore the wall to an easily cleanable, smooth and non-absorbent surface. Correct By: 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.----Large container of butter-73F on a shelf over the cookline area. PIC discarded the butter-see embargo form. Keep PHF/TCS foods in cold holding at 41F or below. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-801.11(A), (B), (C), (E) and (G), P: Pasteurized Foods, Prohibited Re-Service, and Prohibited Food. 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/4619/AMC-Toolbox---Approved-Source.----The establishmnt only has and is using raw unpasteuized shell eggs for preparation of scrambled eggs, chef choice egg dishes, and French toast batter. *PIC stated that raw eggs were being used for all menu items and that pasteurized eggs would be obtained. Ensure that Pasteurized EGGS or EGG PRODUCTS are substituted for raw EGGS in the preparation of recipes in which more than one EGG is broken and the EGGS are combined. Correct By: Correct Prior To Reinspection