Brookdale

Inspector's notes

Observed employee handling dirty dishes at dish pit and then directly touching clean food utensils. Notified Person In Charge (PIC). PIC directed employee to hand wash appropriately. Corrective Action: Corrected at time of inspection.

Inspector's notes

Previously discussed deli slicer cleaning procedures. At time of inspection observed several large white food particle residue on back of blade clean slicer. Per employee slicer has not been used today. Notified Person In Charge (PIC). PIC had employee re-wash, rinse, and sanitize deli slicer. ===Clean to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed main walk in unit with ambient temperature of 51.6*F with min/max thermometer. Internal temperature of tcs foods is 44.4*F-49*F: cooked turkey; cole slaw; mozzarella shredded cheeses. Notified Person In Charge (PIC). PIC confirmed internal temperatures. Per temperature log unit was at 38*F in am morning. Time is around 12:30pm. Directed PIC to open walk in freezer door to cool walk in to below 41*F, all tcs foods beow 41*F within 20 minutes. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee handling dirty dishes at dish pit and then directly touching clean food utensils. Notified Person In Charge (PIC). PIC directed employee to hand wash appropriately. Corrective Action: Corrected at time of inspection.

Inspector's notes

Previously discussed deli slicer cleaning procedures. At time of inspection observed several large white food particle residue on back of blade clean slicer. Per employee slicer has not been used today. Notified Person In Charge (PIC). PIC had employee re-wash, rinse, and sanitize deli slicer. ===Clean to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed main walk in unit with ambient temperature of 51.6*F with min/max thermometer. Internal temperature of tcs foods is 44.4*F-49*F: cooked turkey; cole slaw; mozzarella shredded cheeses. Notified Person In Charge (PIC). PIC confirmed internal temperatures. Per temperature log unit was at 38*F in am morning. Time is around 12:30pm. Directed PIC to open walk in freezer door to cool walk in to below 41*F, all tcs foods beow 41*F within 20 minutes. Corrective Action: Corrected at time of inspection.

Inspector's notes

At time of inspection observed main walk in refrigerator with ambient of 51.7*F with min/max thermometer. Observed coolant line to fans iced over. Notified Person In Charge (PIC). PIC will have maintenance correct iced coolant line. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed upright delfield unit with display of 49*F. Ambient temperature of unit was 48*F-53*F with min/max. Calibrated inspector and establishment thermometers. Inside unit was tcs foods at 48*F-56*F: milk; cream cheese; butter; cut tomatoes; cut watermelon etc. All tcs foods relocated to main walk to cool to 41*F. Establishment has temperature log from the unit in morning at 38*F. Afternoon time is after 4pm. All foods cooled within 1 hour.

Inspector's notes

At time of inspection server had painted purple white nails and adding dressings to open food with no gloves one. Notified Person In Charge (PIC). PIC directed employee to wear gloves during food preparation.

Inspector's notes

*THIRD CONSECUTIVE VIOLATION* The PIC is not a certified food protection manager. 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 and kept at the establishment for all inspections. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Three severely dented cans in food storage area. PIC removed cans. FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants. Corrective Action: Corrected at time of inspection.

Inspector's notes

Juice and tea nozzles in the server pass thru area with excess residue present along the nozzle areas. Ensure that non TCS equipment items are cleaned at least every 24 hours when in use and are clean to sight and touch. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Cooked pasta-67F and cut tomato item-50F cooling in the make line unit. The PIC stated that both items were recently prepped/cooked within the last two hours and relocated to the walk in cooler to properly cool. Ensure that food items are cooled in equipment that is arranged to facilitate heat transfer. Corrective Action: Corrected at time of inspection.

Inspector's notes

The gasket on the reach in cooler in the server pass thru area is in disrepair and split. Ensure that the gasket is repaired or replaced. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

*SECOND CONSECUTIVE VIOLATION* The PIC is not a certified food protection manager. 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 and kept at the establishment for all inspections. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Butter, milk, and three bean salad-47-61F in the reach in cooler in the server pass thru area. PIC voluntarily discarded the milk and butter-see embargo form. PIC stated that the three bean salad was recently placed into the unit and relocated to the walk in cooler. Keep TCS foods in cold holding at 41F or below. *Ambient temperature of the reach in cooler was 50F. PIC removed all items from the unit and stated that the unit would be scheduled for maintenance/repair. Establishment has sufficient refrigeration. Corrective Action: Corrected at time of inspection.

Inspector's notes

The PIC is not a certified food protection manager. 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 and kept at the establishment for all inspections. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Chlorine sanitizer in dish machine at 0ppm. PIC called to have the dish machine serviced and stated that all dishes would be washed, rinsed, and sanitized in the three compartment sink until the dish machine is repaired. Ensure that sanitizer is at proper concentration according to manufacturer’s directions. Corrective Action: Corrected at time of inspection.

Inspector's notes

*SECOND CONSECUTIVE VIOLATION* Cottage cheese with no date mark, sliced ham with 6-1 date mark, pepperoni with illegible date mark, and mashed potatoes with no date mark in the server reach in cooler and walk in cooler. PIC stated that the cottage cheese was opened the previous day and provided a date mark. PIC discarded all other 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Lactic Acid (Sink and Surface) sanitizer solution in cloth bucket with concentration at 170ppm. PIC stated that solution would remade to proper concentration. Ensure that sanitizers are at proper concentration according to manufactures directions. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Excess ice buildup in the walk in freezer under the sprinkler and in the floor below it. PIC stated that the unit would be scheduled for maintenance/repair. Ensure that the equipment is maintained in good repair. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Ground beef stored over bacon on a speed rack in the walk in cooler. *Ground beef was stored on a tray and the bacon was packaged. PIC relocated the bacon to proper location. Ensure that food items are protected from cross contamination during storage, preparation, display. Corrective Action: Corrected at time of inspection.

Inspector's notes

Pepperoni with 3-2 date mark and opened cottage cheese with 3-10 date mark in the walk in cooler and reach in cooler in the server pass through area. PIC discarded both 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Ice scoop stored in ice machine between uses. PIC relocated ice scoop out of machine. Ensure that in use food/ice-dispensing utensils are properly stored between uses to reduce potential contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

The wall behind where the brooms are stored in the storage area has multiple areas of paint that are chipping. There are holes around the facet and pipe over the mop sink in the chemical storage/mop sink room. Ensure that the walls are repaired properly to a smooth and easily cleanable surface. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Beef roast item-76-86F cooling in the walk in cooler. PIC stated that the roast began cooling about six 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

Opened cottage cheese with no date mark in the reach in cooler in the server pass thru area. Banana pudding item with no date mark and two bags of cooked chicken items with no date marks in the walk in cooler. PIC was unsure of when the cottage cheese was opened or when the pudding was made and discarded-see embargo form. PIC stated that the chicken items were made within the last 4 days and provided date marks. PHF/TCS food should be clearly marked to indicate the date the food shall be consumed or discarded when held at a temperature of 41°F or less for a maximum of 7 days. Corrective Action: Corrected at time of inspection.

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods-----The wall in the chemical storage/mop sink area has a hole around the chemical dispenser water line and the wall is excessively peeling. The cove base is missing in the chemical storage/mop sink room. The floor around the mop sink is in disrepair and lifting. Ensure that the wall, coving, and floor are repaired properly to a smooth and easily cleanable surface. Correct By: Correct Prior To Next Routine Inspection

Core-3-501.13, C: Thawing----Ham thawing in standing water in the rear prep area. Green beans thawing at room temperature over the steamer unit in the cook line area. Employee removed both items to be properly thawed. Ensure that PHF/TCS foods are thawed using an approved method. Correct By: Corrected At Time Of Inspection

Core-4-402.11, C: Fixed Equipment, Spacing or Sealing----The mop sink is not sealed to the walls in the chemical storage/mop sink area. 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. Correct By: Correct Prior To Next Routine Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained----There is a leak at the chemical dispenser water line over the mop sink area. Ensure that the plumbing is properly repaired and maintained in good repair. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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.-----Slicer stored as clean with excess old food debris present along the blade area. There is excess residue at the juice nozzles. PIC stated that the slicer and juice machine 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

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 in the cookline/prep area scratched face, then went to handle a container of black beans without changing gloves and 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

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 rear hand wash sink. 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

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.---Three packages/containers of turkey, cut tomatoes, cut lettuce, ham, cream, and three containers of liquid eggs-44-47F in the make line/reach in cooler unit in the cook line area. PIC stated that all items had been in the unit for an extended amount of time and discarded-see embargo form. Keep PHF/TCS in cold holding at 41F or below. *Ambient temperature of make line/reach in cooler in the cookline area was 47-50F. PIC removed all food items from the unit and stated that the unit would not be used until it is maintaining 41F or below. Establishment has sufficient refrigeration. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence----Eight live roaches observed in the ware wash and rear prep areas on the walls and floor drains. Ensure that pest control is properly performed. Correct By: Correct Prior To Reinspection

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. >>> Observed packaged raw Italian sausage stored over sealed raw bacon on a speed rack in the walk-in cooler. PIC placed the raw bacon above the raw sausage. Discussed proper food stored to prevent cross-contamination. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-6-501.112, C: Removing Dead or Trapped Birds, Insects, Rodents and other Pest >>> Observed several (15+) dead scorpions in the light fixtures in the dish pit and prep areas. According to cook, the fixtures are periodically cleaned and emptied of pests. Dead rodents, birds, and insects must be removed promptly from the facilities to ensure clean and sanitary facilities and to preclude exacerbating the situation by allowing carcasses to attract other pests. Correct By: Correct Prior To Next Routine Inspection

Core-4-402.11, C: Fixed Equipment, Spacing or Sealing >>> Observed caulk in disrepair or missing at the handwashing sink across from the ice machine, the dish pit drainboards and nearby handwashing sink. Please re-caulk the handwashing sinks, 3-comp sink and drainboards. Equipment that is stationary (not easily moved) and subject to moisture must be sealed and maintained to prevent the harborage of insects and rodents. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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 no quat test strips for the quat sanitizer being used at the 3-compartment sink and sanitizer buckets. Discussed the importance of testing sanitizing solutions in order to ensure the proper concentration. Establishment had switched to lactic acid sanitizer and the quat is possibly being used by mistake. PIC replaced the quat with the lactic acid sanitizer and tested to ensure proper concentration. Please keep the quat test strips in the establishment in order to check the concentration for when it is used. Correct By: 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.-----Raw chicken stored over drink items in the walk in cooler. (*The chicken was in an unopened package and the drinks were packaged.) Employee relocated the chicken 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

PRIORITY VIOLATION-3-501.14, P: Cooling. 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.---Two large containers of cut melon-44-45F in the walk in cooler. PIC stated that the melon was cut the day prior and discarded-see embargo form. PHF/TCS prepared from ingredients at ambient temperature shall be cooled within 4 hours to 41°F or less. Correct By: Corrected At Time Of 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.---Three packages of butter-72F on a speed rack in the rear prep area. PIC stated that the butter had been on the speed rack since the previous day and discarded. Butter, cut tomatoes, cut lettuce, ham, cream, liquid eggs, franks, and hard boiled eggs-45-52F in the make line/reach in cooler unit next to the cook line area. PIC stated that all items had been in the unit for an extended amount of time and discarded-see embargo form. Keep PHF/TCS in cold holding at 41F or below. *Ambient temperature of make line/reach in cooler in the cookline area was 52-56F. PIC removed all food items from the unit and stated that the unit would not be used until it is maintaining 41F or below. Establishment has sufficient refrigeration. Correct By: Corrected At Time Of Inspection