Haven Health

Inspector's notes

Employee entered the kitchen from outside; then went to handle clean bowls/equipment without washing hands. The employee was asked to wash hands. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLESERVICE and SINGLE-USE ARTICLES. Corrective Action: Corrected at time of inspection.

Inspector's notes

Raw ground beef stored over pork chops in the reach in cooler. *(The pork item was covered.) PIC relocated the ground beef 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

Observed the low-temp dish machine with a chlorine concentration of 0 ppm, with racks of recently washed dishes inside the machine and on the drain board. PIC primed the chlorine sanitizer line and reran the machine several times and the chlorine remained at 0 ppm with inspector and PIC's test strips. PIC will contact the repair company to service the machine to have a chlorine sanitizer of 50-100 ppm to properly sanitize dishes. The sanitizer sink of the 3-compartment will be used to sanitize dishes. Corrective Action: Corrected at time of inspection. 4-601.11(A) - Priority Foundation: 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. Addl Notes: Observed an accumulation of food debris on the blade of the can opener and food debris on the blades of knives stored in the clean container on the cook-line. PIC cleaned the can opener blade during the inspection and will rewash and sanitize any knives with food debris. Equipment food contact surfaces and utensils shall be clean to sight and touch. Discussed the hazards of TCS foods left on equipment that is stored at room temperature. Many foodborne illness pathogens grow rapidly in the danger zone (41-135F). TCS food debris remaining on clean equipment is a potential source of contamination for foods that come into contact with the equipment. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked and pureed chili, cooling in the 3-door reach-in from the evening prior to the inspection, with an internal temperature of 47-48F. Also observed cooked cream of wheat, cooked oatmeal, and white gravy that were cooked and began cooling 6 hours prior to inspection, with internal temperatures of 78-102F. Temperatures taken with calibrated probe thermometer by inspector and PIC. PIC discarded the improperly cooled TCS food items, see embargo form. The cooling TCS foods were all more than 4" deep and tightly covered. PIC will review and retrain employees on proper cooling methods such as using shallow metal pans that are loosely covered and placed on the top shelf of the refrigerator/freezer to facilitate airflow. Ice wands, using ice as an ingredient and frequent stirring also help to facilitate rapid cooling. TCS foods must cool from 135-70F in 2 hours and from 70-41F in the next 4 hours. Excessive time for cooling of time/temperature control for safety foods has been consistently identified as one of the leading contributing factors to foodborne illness. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 4 sealed packages of raw ground beef thawing in the wash basin of the 3-compartment sink in water at 96F. PIC moved the beef to the prep sink and placed under cool running water. Discussed proper thawing methods such as: cool (70F) running water that completely surrounds TCS foods with enough force to flush away loose particles, in 4 hours or less (including cooking/prep time), thawing under refrigeration, or as part of the cooking process. Improper thawing provides an opportunity for surviving bacteria to grow to harmful numbers and/or produce toxins. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a gap and light shining through the bottom of the exterior door of the kitchen. Discussed adjusting the threshold or installing weather stripping to ensure that the door is tight-fitting. Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: Filling or closing holes and other gaps along floors, walls, and ceilings; Closed, tight-fitting windows; and Solid, self-closing, tight-fitting doors. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a leak coming from the bottom of the mop sink in the laundering area. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed build-up occurring in the freezers and on the floors of the dry storage room located out back. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed live baby roaches and 20 live gnats on back wall and below garbage disposal by dirty section of dish pit area. Notified Person In Charge (PIC). Also observed rat droppings inside can dry storage room. Notified PIC. PIC had employee clean up areas. =====If pest are found, approved means of pest control are used. Corrective Action: Correct prior to re-inspection. Corrective Action: Correct prior to re-inspection.

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding.====Observed cooked packages of cheese on tables by storage office at 58*F; yogurt at 60*F; cream cheeses at 66*F; milks at 60*F; on the main cook tray line: cut lettuce at 54*F; cut tomatoes at 50*F; notified Person In Charge (PIC). ====Moved all packaged foods to two door and three door refrigerator to cool to 40*F. Tray line foods were placed in more ice paned containers to cool to 41*F within 40 minutes.============= Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. 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. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition.===Observed food dated expiration dates of April 30th large container of cooked pasta inside 3 door refrigerator. Notified Person In Charge (PIC). PIC discarded pasta. Also observed package of open cooked turkey expired on 5/2; today is 5/3. PIC discarded expired cooked foods. =====A food shall be discarded if: It exceeds the 7 days at 41?F. 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. 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 touched face then went to handle food items and clean equipment without washing hands. Two employees entered the kitchen and went to handle ice scoop and get ice without washing hands. PIC stated that the employees would be trained on proper handwashing. Ensure that employees wash hands after engaging in activities that may contaminate hands, before handling food items, and clean equipment. 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.-----Multiple containers of nutritional shakes-50-51F and multiple portioned containers of macaroni salad-59-63F in the cook line area. The employees stated that all items were placed into the cook line area within the last fifteen minutes and relocated to the reach in cooler to cool. *(Temperatures had dropped about 6 degrees on the macaroni salad after 20 minutes.) Keep PHF/TCS food in cold holding at 41F or below. Correct By: Corrected At Time Of Inspection

Correct By: Corrected At Time Of Inspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods-----The walls directly behind and under the ware wash area are in disrepair and the coving is missing. Ensure that the walls and coving are repaired properly to a smooth and easily cleanable surface. Correct By: Correct Prior To Next Routine Inspection