Ahwatukee Post Acute

Inspector's notes

***2nd Consecutive Violation*** Observed over 30-40 live gnats throughout the establishment drink station, dish area; and main kitchen area. Notified Person In Charge (PIC). Per PIC pest control company is providing services twice weekly. Corrective Action: Correct prior to re-inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed hand sink to left of main juice machine with hot and cold line reversed; drain line was disconnected above main drain. Notified Person In Charge (PIC). Maintenance will correct issues with hand sink. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed over 20 live gnats throughout the establishment mop sink; dish area; and main kitchen area. Notified Person In Charge (PIC). Per PIC pest control company is providing services twice weekly. Corrective Action: Correct prior to re-inspection.

Inspector's notes

*SECOND CONSECUTIVE VIOLATION* Employee in the tray line/steam table area handled personal phone, then went to handle and wrap food items with plastic wrap without washing hands.PIC stated that the employee would be re-trained on when to wash hands. Ensure that employees wash hands after engaging in activities that may contaminate hands. Corrective Action: Corrected at time of inspection.

Inspector's notes

In use quat sanitizer in three compartment sink at less than 100 ppm. PIC found the sanitizer container to be empty and stated that the sanitizer would be adjusted to proper concentration. Ensure that sanitizer is at proper concentration according to manufacturer’s directions. Corrective Action: Corrected at time of inspection.

Inspector's notes

Employee in the prep area put hand into their shirt at their chest area then put on gloves and went to handle cut fruit and clean equipment 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

*THIRD CONSECUTIVE VIOLATION* Cooked cream of wheat -71F in the walk in cooler. PIC stated that the cream was wheat began cooling 5 hours prior and discarded -see embargo form. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

*SECOND CONSECUTIVE VIOLATION* Cooked oatmeal from breakfast -71F in the walk in cooler cooling for more than 2 hours. Oatmeal was discarded by person in charge-see embargo form. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Multiple knives stored in sanitizing solution between uses. Employee removed the knives. Ensure that in use food/ice-dispensing utensils are properly stored between uses. Corrective Action: Corrected at time of inspection.

Inspector's notes

The right fan in the freezer is not working and there is some ice buildup around the fan area. Ensure that the equipment is maintained in good repair. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Hose with shutoff type spray nozzle attached to the mop sink below the air vacuum breaker. The PIC removed the spray nozzle. Keep the spray nozzle disconnected when not in use to ensure backflow prevention. Corrective Action: Corrected at time of inspection.

Inspector's notes

Cooked oatmeal from breakfast stored in a covered deep pan at 84 deg F in the walk in cooler cooling for more than 2 hours. Oatmeal was discarded by person in charge. All TCS foods improperly cooled were discarded by PIC at time of inspection. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

The wall under/next to the three compartment sink has a large hole over the coving area. Ensure that wall is repaired properly to a smooth and easily cleanable surface. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Employee responsible for preparing and cooking food items for the residents was unaware of what temperature TCS food items in hot holding should be at and what temperatures that TCS foods should be reheated to. The PIC stated that all cooks will be properly trained on temperatures. The PERSON IN CHARGE shall ensure that EMPLOYEES are properly maintaining the temperatures of TIME/TEMPERATURE CONTROL FOR SAFETY FOODS during hot and cold holding through daily oversight of the EMPLOYEES’ routine monitoring of FOOD temperatures. Corrective Action: Corrected at time of inspection.

Inspector's notes

Pureed beef pasta item-98-100F in the steam table. Item was recently placed into the steam table and employee was instructed to reheat the item to a minimum of 135F. Ensure that TCS foods are maintained at 135F or above when hot holding. Corrective Action: Corrected at time of inspection.

Inspector's notes

Chicken salad, pureed ham, and pureed broccoli with 10-28 date mark in the walk in cooler. The PIC stated that all items were made the previous day and had been accidentally incorrectly date marked. Opened packages and/or prepped ham, sweet potatoes, and turkey items with no date marks in the walk in cooler. The PIC stated that all items were prepped the previous day and provided date marks. All items were still within the 7 day time frame and the PIC corrected the dates. TCS food to 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

The tables around the ware wash unit are not sealed to the walls. EQUIPMENT that is fixed because it is not EASILY MOVABLE shall be installed so that it is SEALED to adjoining EQUIPMENT or walls, if the EQUIPMENT is exposed to spillage or seepage. Corrective Action: Correct prior to next routine inspection. 4-501.11 - Core: Good Repair and Proper Adjustment-Equipment Addl Notes: The right fan in the freezer is not working. Ensure that the equipment is properly repaired and maintained in good repair. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Sausage gravy-83F cooling in the walk in cooler. Employee stated that the gravy was placed into the cooler and began cooling three hours prior and discarded-see embargo form. Ensure that PHF/TCS foods are cooled within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F to 41°F or less. Corrective Action: Corrected at time of inspection.

Inspector's notes

Multiple turkey sandwiches in the walk in cooler with no date marks, half of a turkey sandwich with 8-6 date mark, and ham item with no date mark. PIC was unsure of when the undated turkey sandwiches were made or when the ham was opened and discarded-see embargo form. 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. *Second Consecutive Violation Corrective Action: Corrected at time of inspection.

Inspector's notes

Knives stored in sanitizing solution cloth bucket between uses. Ensure that in use food utensils are properly stored between uses. Corrective Action: Correct prior to next routine inspection.

Repeat Violation Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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.----No paper towels or hand drying device available at the hand wash sink next to the juice and coffee machine. PIC provided paper towels. Ensure that all hand wash sinks have paper towels or hand drying device available at all times. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented. 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.---Bowl of pineapple (with 2/23 prep date) and a bowl of pasta in the reach in cooler in the cookline area with green organic matter present. PIC discarded-see embargo form. Discard food items as necessary and ensure that FOOD is safe and unADULTERATED. Correct By: Corrected At Time Of 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.---Mashed potatoes-119-130F in the steam table. Employee stated that the potatoes were placed into hot holding about 30 minutes prior and relocated to the steamer to reheat to 165°F. Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 135°F or higher in hot holding. Correct By: Corrected At Time Of Inspection

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.----Pasta item with 4-5 date mark, spinach item with 4-9 date mark, and macaroni and cheese with 4-8 date mark in the walk in cooler. PIC discarded all items-see embargo form. 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

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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/4617/AMC-Toolbox---Cooling.----Sausage gravy-110F cooling on a prep table in the cookline area. Employee stated that the gravy began cooling about 30 minutes prior. PIC voluntarily discarded the gravy. 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 Correct By: Corrected At Time Of Inspection

Core-3-501.13, C: Thawing----Multiple bags of shrimp thawing at room temperature on a prep table in the cook line area. Ensure that PHF/TCS foods are thawed using an approved method. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence-----Multiple drain flies present in the drain next to the juice/coffee machine and on the walls in the ware wash area. Ensure that proper pest control is performed. Correct By: Correct Prior To Reinspection

Repeat Violation PRIORITY VIOLATION-5-205.12 (A), P: Prohibiting a Cross Connection----Hose with shutoff type spray nozzle attached below the air vacuum breaker at the can wash area faucet. PIC removed the hose and spray nozzle. Keep the spray nozzle disconnected when not in use to ensure backflow prevention. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Priority Foundation-5-203.11, Pf: Handwashing Sinks-Numbers and Capacities. 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. __ Noted the hand sink at the cookline is blocked by 2 long work tables and not easily accessible for the prep sink/ drink prep location. Rearrange the layout so this hand sink is easily accessible or provide an additional hand sink at the prep sink/ drink prep area. (Correct before re-inspection) Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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. __ Noted the hand sink at the cookline is not provided with hand drying towels. Informed manager and manager instructed employee to provide new paper towels. Maintain hand sinks with soap and paper towels at all times. Correct By: Corrected At Time Of Inspection

Core-6-202.15, C: Outer Openings, Protected Noted air curtain is not provided at the delivery door. Provide a micro-switch operate air curtain over this door as the dumpster is 10 feet away from the door. Correct By: Correct Prior To Reinspection

Core-3-307.11, C: Miscellaneous Sources of Contamination __ Noted clean cups are stored next to the hand sink in the dishwasher area. Please ensure clean wares, single service/ single use items must be stored away from hand sinks, mop sink, under stairway, under sewer lines, etc. Instructed manager to have the rack relocate. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-5-202.13, P: Backflow Prevention, Air Gap __ Drainpipes from eye wash station, backflow preventer, drip trays of coffee machine and juice machine are inside or at the floor level. Provide minimum 1" air gap from the finished floor to the end of the drainpipe. PRIORITY VIOLATION-5-203.14, P: Backflow Prevention Device, When Required __ Noted the vented dual check valve of the coffee machine is leaking and the water connection line of the juice machine was not provided with any backflow. Please provide an ASSE 1022 (vented dual check valve or an ASSE 1013 (reduced pressure assembly) at the water connection point of these machines. PRIORITY VIOLATION-5-205.12 (A), P: Prohibiting a Cross Connection__ Noted a sprayer nozzle is installed downstream of the atmospheric vacuum breaker (ABV). Instructed manager to remove the nozzle of the hose or install a pressure vacuum breaker (PVB) 12 inches above the water connection point of the sprayer hose. Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained __ The floor trough in the kitchen is not draining. Repair and maintain. Correct By: Correct Prior To Reinspection

Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability__ Noted walls at 3-comp sink, dishwasher are damaged by water. Please repair/ replace. Also the wall behind the food prep sink was just painted. Please provide FRP, stainless steel or tiles backsplash. Backsplash must be from the top of the cove base to 24 inches above the height of the faucet. Core-6-201.13, C: Floor and Wall Junctures, Coved, and Enclosed or Sealed __ Noted cove base at the dishwasher area is separating from the wall. repair/ replace as needed. Core-6-501.114, C: Maintaining Premises, Unnecessary Items and Litter __ Noted the mop sink is fill with rubbish. Please clean the mop sink. Correct By: Correct Prior To Next Routine Inspection