Brookdale

Inspector's notes

Cooked sausage, shredded cheese, coleslaw, sandwich meat, and milk observed with internal temperature range of 45-50*F while being cold held inside the walk-in cooler. The ambient temperature of the walk-in cooler was 51*F at time of inspection. PIC voluntarily discarded products mentioned above. All other TCS items were relocated to reach-in coolers at service kitchen. PIC placed a work order for the walk-in cooler. TCS foods must be cold held at 41*F or below to prevent bacterial growth. Discussed the temperature danger zone (range between 41*F and 135*F) with PIC. Reinspection scheduled in 3 business days. (8/14) Corrective Action: Correct prior to re-inspection.

Inspector's notes

Cooked sausage, shredded cheese, coleslaw, sandwich meat, and milk observed with internal temperature range of 45-50*F while being cold held inside the walk-in cooler. The ambient temperature of the walk-in cooler was 51*F at time of inspection. PIC voluntarily discarded products mentioned above. All other TCS items were relocated to reach-in coolers at service kitchen. PIC placed a work order for the walk-in cooler. TCS foods must be cold held at 41*F or below to prevent bacterial growth. Discussed the temperature danger zone (range between 41*F and 135*F) with PIC. Reinspection scheduled in 3 business days. (8/14) Corrective Action: Correct prior to re-inspection.

Inspector's notes

The ambient temperature of the walk-in cooler observed at 48-51*F at time of inspection. All TCS foods were either discarded or relocated to other refrigerators. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. PIC placed a a work order for the walk-in cooler. Corrective Action: Correct prior to re-inspection. 3-501.15 (A) - Priority Foundation: 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. Addl Notes: Observed cooked hamburger patties and cooked mac&cheese being cooled in deep containers with lids tightly shut (95-103*F internal temperature). Both products were within proper cooling parameters and were re-panned into shallow containers. Discussed cooling parameters with person in charge and discussed the importance of air circulation during the cooling process. Both products were later observed below 70*F and dropping. 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. Corrected at time of inspection.

Core-4-501.13, C: Microwave Ovens ---- Observed food residue and build-up inside the microwave. Food contact surfaces of cooking or reheating equipment shall be kept free of encrusted food deposits and other soil accumulations. Food contact surfaces shall be clean to sight and touch. PIC assigned an employee to clean the microwave at time of inspection. Advised PIC to clean equipment after spills. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.112, C: Removing Dead or Trapped Birds, Insects, Rodents and other Pest ----- Dead pests observed in area near mop sink and chemical storage area. Please clean these areas prior to next routine inspection. If additional pests are observed, please contact licensed pest control technician for service. Correct By: Correct Prior To Next Routine Inspection