Lake Pleasant Post Acute Rehabilitation Center

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Correct prior to re-inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed sewage back-up at the floor drain across from steam table and below oven. There was nothing plumbed to the drain. PIC submitted a work order and the response was immediate as there was a crew working on plumbing issues elsewhere in the facility. After several attempts to snake and vacuum the drain, the plumber determined that they were dealing with a collapsed drain because the water was turning black and not draining at all. The 3 compartment sink and the handwashing sink near the 3 compartment sink were observed draining v9ery slowly at time of inspection. The plumber then snaked other floor drains in the kitchen and it led to adequate drainage at the 3 compartment sink and hand washing sinks but NOT the floor drain with sewage backup. Since it was determined that the drain was not connected to other drains in the kitchen, it was vacuumed and plugged at time of inspection, and it is going to be cemented-in according to maintenance personnel. To ensure that sewage backflow is corrected, a re-inspection is scheduled on 9/4. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed an employee walk into the kitchen and put on clean gloves and proceeded to the hot line to begin plating. The employee was asked to remove gloves and wash hands before toughing/handling food or equipment. The employee's response was that they had washed hands in restroom. The employee removed gloves and properly washed hands and put on new clean gloves. Discussed examples of when to wash. Per FDA Food Code 2017, food employees must wash their hands after any activity which may result in contamination of the hands this includes handling raw meats, touching bare human body parts (except arms), coughing or sneezing, using the toilet (in restroom and again in kitchen), and handling dirty equipment or utensils. Switching gloves only is not sufficient. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an employee walk into the kitchen and put on clean gloves and proceeded to the hot line to begin plating. The employee was asked to remove gloves and wash hands before toughing/handling food or equipment. The employee's response was that they had washed hands in restroom. The employee removed gloves and properly washed hands and put on new clean gloves. Discussed examples of when to wash. Per FDA Food Code 2017, food employees must wash their hands after any activity which may result in contamination of the hands this includes handling raw meats, touching bare human body parts (except arms), coughing or sneezing, using the toilet (in restroom and again in kitchen), and handling dirty equipment or utensils. Switching gloves only is not sufficient. Corrective Action: Corrected at time of inspection.

Inspector's notes

End of the spray arm by dishwasher extends below the flood rim. An air gap between the water supply inlet and the flood level rim of the sink must be at least twice the diameter of the inlet and may not be less than 1 inch. Corrective Action: Correct prior to re-inspection within 3 business days.

Inspector's notes

Observed no paper towels available for use at the dispenser near 3 compartment sink. PIC stated they will replace the batteries in the dispenser. Please ensure that all hand sinks are always stocked with paper towels and have functioning paper towel dispensers so that employees can properly dry their hands. Residual moisture on the hands can increase the level of touch-contact associated bacterial transfer following handwashing. PIC placed a stack of paper towels above the dispenser at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed Pureed meat balls and mechanical soft meat with an internal temperature range of 93-110*F while being hot held at the steam well. Both items were reheated to proper reheating temperature of165*F and placed back on the steam well at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a chlorine dishwasher with 0ppm of chlorine concentration after final rinse. Chlorine test strips were available and easily accessible. PIC made several attempts to prime the dishwasher, each time, there was 0ppm of chlorine after final rinse. PIC called for service at time of inspection. Advised PIC to use the 3-compartment sink for sanitizing until dishwasher is fixed. Establishment has a quat dispenser at 3 compartment and quat test strips available. Chlorine sanitizer must be maintained at 50-100ppm to ensure proper sanitization. Corrective Action: Corrected at time of inspection.

Inspector's notes

Missing cove base along the wall under 3 compartment sink, also observed damaged cove base laminate at other areas in the kitchen.

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. ----- Observed there to be no hand drying paper towels at the handwashing sink nearest to dry storage room. PIC supplied paper towels at time of inspection. Hand drying towels must always be available at all hand washing sinks. Residual moisture on the hands can increase the level of touch-contact associated bacterial transfer following handwashing. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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. ----- Observed there to be no hand drying paper towels at the handwashing sink nearest to dry storage room. Employee supplied paper towels at time of inspection. Hand drying towels must always be available at all hand washing sinks. Residual moisture on the hands can increase the level of touch-contact associated bacterial transfer following handwashing. 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. ----- Observed vegetable soup being cooled in deep pans with lids tightly sealed (130-145*F range). The veggie soup was within proper cooling parameters. Discussed best practices when cooling TCS foods. Suggested re-panning in shallower containers with lids ajar to allow heat transfer and facilitate rapid cooling. Please continue to monitor cooling TCS food items and ensure proper cooling time frames are met: 135-70*F in 2 hours and from 70-41*F in an additional 4 hours (for a total of 6 hours). Veggie soup was re-paned into shallow containers. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-5-202.13, P: Backflow Prevention, Air Gap ----- End of the spray nozzle by dishwasher extends below the flood rim. An air gap between the water supply inlet and the flood level rim of the sink must be at least twice the diameter of the inlet and may not be less than 1 inch. With it being a 2 inch nozzle, it should sit 4 inches above the flood rim. Please correct prior to re-inspection within 3 business days. Correct By: Correct Prior To Reinspection

Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability ---- Observed hole on wall underneath hand washing sink, and at the corner of the newly installed FRP wall by 3 compartment sink. floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE. This also prevent moisture behind walls which may cause mold. Correct By: Correct Prior To Next Routine Inspection