Visions

Inspector's notes

Certified Food Protection Manager not at establishment during the inspection. 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. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the faucets at the 3-compartment sink and handwashing sink to extend below the flood-rim level of the sink. Discussed ensuring that faucets with a pull-down sprayer cannot extend past the flood-rim level of the sink. Please adjust the stopper. There must be at least a 1" air gap between the water/waste outlet and the flood rim level of a sink, floor sink (drain) etc. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Establishment currently has second consecutive violation #23. An audit of employee food handler certificates was completed and there are currently 0 of 2 employee Food Handler Certificates. The person in charge of a food establishment shall ensure food employee(s) are trained on foodborne disease prevention in accordance with Chapter VIII, Section 2 of the Maricopa County Environmental Health Code, within 30 days of performing any food employee activity. Please provide current Food Handler certificates within 10 days, prior to re-inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Certified Food Protection Manager not at establishment during the inspection. 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. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

PIC not aware of or have access to a policy on how to clean up vomiting or a fecal accident. Provided the PIC with the cleaning procedures for vomit/fecal accidents handout. Written procedures for clean-up of vomiting and diarrheal events required onsite at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no hand soap at the handwashing sink or available in the kitchen. Nursing staff provided soap for use in the kitchen. Discussed the importance of handwashing and providing the supplies needed for handwashing. Discussed the importance of washing hands after contamination and prior to handling clean utensils, food etc. in order to prevent the transfer of pathogens. Facilities must be maintained in a condition that promotes handwashing. Handwashing sinks must always be accessible and stocked with hot water, soap and paper towels. Corrective Action: Corrected at time of inspection.

Inspector's notes

2ND CONSECUTIVE VIOLATION Observed cooked gravy and house-made tuna salad in the reach-in refrigerator, both dated 7/28. The gravy and tuna salad should have been discarded 2 days prior to inspection. PIC discarded the gravy and tuna salad, see embargo form. Discussed 7-day date marking. Day 1 begins the date that a package of TCS food is opened, such as deli meats, or cooked/prepped, such as noodles or proteins. Adding 6 to day one (6+1) determines the discard date. The Food Code requires that TCS foods be dated and discarded 7 days after opening/prep when held at 41F or less to prevent a hazardous amount of Listeria. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the faucets at the 3-compartment sink and handwashing sink to extend below the flood-rim level of the sink. Discussed ensuring that faucets with a pull-down sprayer cannot extend past the flood-rim level of the sink. Please adjust the stopper. There must be at least a 1" air gap between the water/waste outlet and the flood rim level of a sink, floor sink (drain) etc. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed an open package of sliced turkey with a start date of 5/5 and an open package of sliced ham with a start date of 5/2, both more than 7 days prior to inspection and past the discard date. PIC discarded the deli meats, see embargo form. Discussed 7-day date marking. Day 1 begins the date that a package of TCS food is opened, such as deli meats, or cooked/prepped, such as noodles or proteins. Adding 6 to day one (6+1) determines the discard date. The Food Code requires that TCS foods be dated and discarded 7 days after opening/prep when held at 41F or less to prevent a hazardous amount of Listeria. Corrective Action: Corrected at time of inspection.

Inspector's notes

3RD CONSECUTIVE VIOLATION Observed no cove base and/or wooden cove base in disrepair, installed at the floor and base cabinet junctures. The damaged wood at the cabinet/floor junction observed to mainly be repaired. Discussed installing the vinyl coved base to protect the repairs. Coved bases at floor/wall junctures eliminates voids/gaps and allows water to properly drain. 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

Open container of food stored directly next to hand wash sink exposed to splashing of water. The food was relocated away from the sink. Ensure that food, drink and ice are protected from contamination at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Interior of the cabinets below the three compartment sink with excess debris/soil residue. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

*SECOND CONSECUTIVE VIOLATION* Observed no cove base and/or wooden cove base in disrepair, installed at the floor and base cabinet junctures. The finish is wearing away in some areas, exposing bare wood and has detached in some areas. Discussed installing the vinyl coved base to prevent further damage. Coved bases at floor/wall junctures eliminates voids/gaps and allows water to properly drain. Corrective Action: Correct prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Certified Food Protection Manager not at establishment during the inspection. 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. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no paper towels at the hand washing sink or in the kitchen. PIC provided paper towels from the storage area of the facility. Facilities must be maintained in a condition that promotes handwashing. Handwashing sinks must be maintained so accessible at all times, not used for other purposes than hand washing, and supplied with warm water, soap and paper towels. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a void in the junction at the countertop and wall around the prep sink area. Equipment that is not easily moveable must be sealed to adjoining equipment or walls, if the equipment is exposed to spillage or seepage. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no cove base and/or wooden cove base in disrepair, installed at the floor and base cabinet junctures. The finish is wearing away in some areas, exposing bare wood and has detached in some areas. Discussed installing the vinyl coved base to prevent further damage. Coved bases at floor/wall junctures eliminates voids/gaps and allows water to properly drain. Corrective Action: Correct prior to next routine 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. >>> Observed various TCS food items such as cooked beef and chicken, baked sweet and regular potatoes, cottage cheese, American and cream cheese, sour cream, hot dogs, liquid egg, cut leafy greens and melons etc. (see embargo form for complete list) cold holding in the2-door upright refrigerator with an internal temperature of 46-50F, probe thermometer, verified by PIC. PIC discarded all TCS foods in the danger zone, see embargo form. Discussed the importance of maintaining cold food at 41F or less to limit pathogen growth and avoid causing foodborne illness. Except during preparation, cooking, cooling, or when time is used as a control all TCS food must be maintained at 41°F or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41F to 135F too long. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you.>>> Observed the 2-door refrigerator with an ambient air temperature of 45.5F, min/max thermometer, verified by PIC. The TCS food in the unit had an internal temperature of 46-50F, see violation #20. PIC will not use the refrigerator to store TCS food until the unit is maintaining 41F or less. Maintenance contacted and began repairs during inspection. Equipment for cooling and cold holding TCS food must be sufficient in number and capacity to provide proper food temperatures (41F or below). Re-inspection in 24 hours. Correct By: Correct Prior To Reinspection

Core-4-101.19, C: Nonfood-Contact Surfaces >>> Observed unsealed wood on the interior cabinets of the 3-compartment sink. Discussed sealing the exposed wood. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you.>>> Observed the 2-door refrigerator with an ambient air temperature of 45.5F, min/max thermometer, verified by PIC. The TCS food in the unit had an internal temperature of 46-50F, see violation #20. PIC will not use the refrigerator to store TCS food until the unit is maintaining 41F or less. Maintenance contacted and began repairs during inspection. Equipment for cooling and cold holding TCS food must be sufficient in number and capacity to provide proper food temperatures (41F or below). Re-inspection in 24 hours. Correct By: Correct Prior To Reinspection

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. >>> Observed various TCS food items such as cooked beef and chicken, baked sweet and regular potatoes, cottage cheese, American and cream cheese, sour cream, hot dogs, liquid egg, cut leafy greens and melons etc. (see embargo form for complete list) cold holding in the2-door upright refrigerator with an internal temperature of 46-50F, probe thermometer, verified by PIC. PIC discarded all TCS foods in the danger zone, see embargo form. Discussed the importance of maintaining cold food at 41F or less to limit pathogen growth and avoid causing foodborne illness. Except during preparation, cooking, cooling, or when time is used as a control all TCS food must be maintained at 41°F or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41F to 135F too long. Correct By: Corrected At Time Of Inspection