Springdale Village Healthcare

Inspector's notes

Observed opened package of turkey bacon and two hams in the refrigerator, one with a opened date of 7/13 and the other 7/14, both past discard date. Person in charge (PIC) was not sure when the turkey bacon was opened. PIC discarded all items - see embargo form. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the floor throughout the kitchen, in areas such as the dish room, at the 3-compartment sink, and cook-line, beverage area, and dry storage areas to be in disrepair with gaps, cracks, exposed concrete and gouges. Discussed repairing the floor. Smooth and easily cleanable surfaces will prevent soil/water pooling and eliminates voids which could attract pests such as insects and rodents or contribute to problems with certain pathogens such as Listeria. Person in charge is actively working on fixing these items. Corrective Action: Correct prior to next routine inspection. ===14th consecutive===

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 floor throughout the kitchen, in areas such as the dish room, at the 3-compartment sink, and cook-line, beverage area, and dry storage areas to be in disrepair with gaps, cracks, exposed concrete and gouges. Discussed repairing the floor. Smooth and easily cleanable surfaces will prevent soil/water pooling and eliminates voids which could attract pests such as insects and rodents or contribute to problems with certain pathogens such as Listeria. Person in charge is actively working on fixing these items. Corrective Action: Correct prior to next routine inspection. ===13th consecutive===

Inspector's notes

Observed the low-temp mechanical dish machine with a concentration of 0 ppm chlorine while in use. Verified by person in charge (PIC). PIC will have recently washed dishes sanitized in the 3-compartment sink. The 3-comp sink will be used to sanitize all kitchenware until the chlorine concentration in the dish machine is at 50-100 ppm. Discussed checking the sanitizer concentration every morning and logging the concentration and necessary corrections before the dish machine is used in order to properly destroy pathogens on the dishes. Corrective Action: Corrected at time of inspection. ===2nd Consecutive===

Inspector's notes

Observed several dead roaches in the front area of the kitchen, behind the refrigerators and in the dry storage/chemical closet where the toilet used to be. Discussed the pest control services that are received and removing pests promptly in order to prevent their accumulation, decomposition, or the attraction of additional pests. The PREMISES shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence by routinely inspecting incoming shipments of FOOD and supplies, routinely inspecting the PREMISES for evidence of pests and eliminating harborage conditions. Corrective Action: Corrected at time of inspection. ===3rd Consecutive===

Inspector's notes

Observed the floor and some areas of the wall throughout the kitchen, in areas such as the dish room, at the 3-compartment sink, and cook-line, beverage area, and dry storage areas to be in disrepair with gaps, cracks, and gouges. Discussed repairing the floor, walls, and ceiling. Smooth and easily cleanable surfaces will prevent soil/water pooling and eliminates voids which could attract pests such as insects and rodents or contribute to problems with certain pathogens such as Listeria. Person in charge is actively working on fixing these items. Corrective Action: Correct prior to next routine inspection. ===12th consecutive===

Inspector's notes

2ND CONSECUTIVE VIOLATION Observed the faucet at the handwashing sink to be in disrepair. The handle for the cold water appears to be stripped and continuously turns, without actually turning on the water. Discussed, with person in charge (PIC), repairing/replacing the faucet as necessary. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

11TH CONSECUTIVE VIOLATION Observed the floor and some areas of the wall throughout the kitchen, in areas such as the dish room, at the 3-compartment sink, and cook-line, beverage area, and dry storage areas to be in disrepair with gaps, cracks, and gouges. In the prep area, above the reach-in refrigerator and chest freezer, observed a large area of the ceiling to be sagging down from what appears to be water damage. Please ensure that food and equipment are moved and protected from contamination during the ceiling repair. Discussed repairing the floor, walls, and ceiling. Smooth and easily cleanable surfaces will prevent soil/water pooling and eliminates voids which could attract pests such as insects and rodents or contribute to problems with certain pathogens such as Listeria. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no paper towels available at the handwashing sink next to the 3-compartment sink. PIC provided paper towels. 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

Observed the low-temp mechanical dish machine with a concentration of 0 ppm chlorine while in use. Verified by person in charge (PIC). PIC will have recently washed dishes sanitized in the 3-compartment sink. The 3-comp sink will be used to sanitize all kitchenware until the chlorine concentration in the dish machine is at 50-100 ppm. Discussed checking the sanitizer concentration every morning and logging the concentration and necessary corrections before the dish machine is used in order to properly destroy pathogens on the dishes. Emailed a sanitizer log. Corrective Action: Corrected at time of inspection.

Inspector's notes

2ND CONSECUTIVE VIOLATION Observed an open bag of mozzarella cheese dated 9/23 and an open container of crushed tomatoes in the prep cooler, dated 9/19, both past the discard date. PIC discarded the cheese and tomatoes, see embargo form. Also observed American cheese without a date. PIC dated the American cheese. Discussed creating a policy for date marking and disposition that is consistently used by staff. The Food Code requires that TCS foods be discarded 7 days after opening/prep when held at 41F or less. Listeria is the pathogen of concern, which cannot be observed by looking at the food in question. Day 1 begins the date that a package of TCS food is opened, such as deli meats, or once cooked/prepped, such as noodles or proteins. Adding 6 to the start date (6+1) determines the discard date. Corrective Action: Corrected at time of inspection.

Inspector's notes

2ND CONSECUTIVE VIOLATION Observed several dead roaches in the front area of the kitchen, behind the refrigerators. Discussed the pest control services that are received and removing pests promptly in order to prevent their accumulation, decomposition, or the attraction of additional pests. The PREMISES shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence by routinely inspecting incoming shipments of FOOD and supplies, routinely inspecting the PREMISES for evidence of pests and eliminating harborage conditions. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no test strips at the establishment for the quat sanitizer that is dispensed at the 3-compartment sink. Discussed the importance of testing sanitizing solutions in order to ensure the proper concentration (150-400 ppm quat). A concentration below 150 ppm may be ineffective and above 400 ppm is toxic. Please provide quat test strips within 10 days.

Inspector's notes

2ND CONSECUTIVE VIOLATION Observed the faucet at the handwashing sink to be in disrepair. The handle for the cold water appears to be stripped and continuously turns, without actually turning on the water. Discussed, with person in charge (PIC), repairing/replacing the faucet as necessary. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

11TH CONSECUTIVE VIOLATION Observed the floor and some areas of the wall throughout the kitchen, in areas such as the dish room, at the 3-compartment sink, and cook-line, beverage area, and dry storage areas to be in disrepair with gaps, cracks, and gouges. In the prep area, above the reach-in refrigerator and chest freezer, observed a large area of the ceiling to be sagging down from what appears to be water damage. Please ensure that food and equipment are moved and protected from contamination during the ceiling repair. Discussed repairing the floor, walls, and ceiling. Smooth and easily cleanable surfaces will prevent soil/water pooling and eliminates voids which could attract pests such as insects and rodents or contribute to problems with certain pathogens such as Listeria. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the faucet at the handwashing sink to be in disrepair. The handle for the cold water appears to be stripped and continuously turns, without actually turning on the water. Discussed, with person in charge (PIC), repairing/replacing the faucet as necessary. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed several dead roaches throughout the kitchen. Discussed the pest control services that are received and removing pests promptly in order to prevent their accumulation, decomposition, or the attraction of additional pests. The PREMISES shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence by routinely inspecting incoming shipments of FOOD and supplies, routinely inspecting the PREMISES for evidence of pests and eliminating harborage conditions. Corrective Action: Corrected at time of inspection.

Inspector's notes

2ND CONSECUTIVE VIOLATION Observed the front handwashing sink to be blocked by pieces of equipment/boxes/containers. PIC cleared the area in front of the sink. 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 bag of shredded cabbage in the 2-door reach-in refrigerator. The cabbage appeared to be rotting and turning to liquid inside of the bag. PIC discarded, see embargo form. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed diced chicken, diced ham, an open package of pepperoni, green sauce, and an open ham roast without date marks in the 2-door refrigerator. PIC dated the diced chicken and ham and discarded green sauce, ham roast and pepperoni. Date marking requirements apply to containers of processed food that have been opened and to food prepared by a food establishment, in both cases if held for more than 24 hours. Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-3-501.18 - Priority: Ready-To-Eat Time/Temperature Control for Safety Food, Disposition. 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. Addl Notes: Observed cooked BBQ pork and baked beans in the single door refrigerator, dated 8/3, 2 days past the discard date. PIC discarded the expired TCS foods, see embargo form. Based on a predictive growth curve modeling program for Listeria monocytogenes, ready-to-eat, time/temperature control for safety food may be kept at 41F, for a total of 7 days. Corrective Action: Corrected at time of inspection.

Inspector's notes

10th CONSECUTIVE VIOLATION Observed the floor and some areas of the wall throughout the kitchen, in areas such as the dish room, at the 3-compartment sink, the prep area and cook-line, beverage area, and dry storage areas to be in disrepair with gaps, cracks, and gouges. In the prep area, above the reach-in refrigerator and chest freezer, observed a large area of the ceiling to be sagging down from what appears to be water damage. Please ensure that food and equipment are moved and protected from contamination during the ceiling repair. Discussed repairing the floor, walls, and ceiling. Smooth and easily cleanable surfaces will prevent soil/water pooling and eliminates voids which could attract pests such as insects and rodents or contribute to problems with certain pathogens such as Listeria. According to PIC, the floors and walls will be replaced within the next week. Please ensure that FRP is installed in high moisture areas and semi-gloss paint is used. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no paper towels at or near the hand washing sink next to the cook-line and 3-compartment sink. PIC provided paper towels. Discussed the importance of handwashing. 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. 5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. 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. Addl Notes: Observed the handwashing sink next to the cook-line and 3-compartment sink to be blocked by dishes and equipment. PIC removed the items from the sink. Discussed the importance of handwashing. 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 the low-temp mechanical dish machine with a concentration of 0 ppm chlorine while in use. The bucket of sanitizer appeared to be too low to be dispensed into the machine. PIC will have recently washed dishes rewashed, rinsed, and sanitized. The 3-comp sink will be used to sanitize all kitchenware until the chlorine concentration in the dish machine is at 50-100 ppm. Discussed checking the sanitizer concentration every morning and logging the concentration and necessary corrections before the dish machine is used in order to properly destroy pathogens on the dishes. Corrective Action: Corrected at time of inspection.

Inspector's notes

9th CONSECUTIVE VIOLATION Observed the floor and some areas of the wall throughout the kitchen, in areas such as the dish room, at the 3-compartment sink, the prep area and cook-line, beverage area, and dry storage areas to be in disrepair with gaps, cracks, and gouges. In the prep area, above the reach-in refrigerator and chest freezer, observed a large area of the ceiling to be sagging down from what appears to be water damage. Please ensure that food and equipment are moved and protected from contamination during the ceiling repair. Discussed repairing the floor, walls, and ceiling. Smooth and easily cleanable surfaces will prevent soil/water pooling and eliminates voids which could attract pests such as insects and rodents or contribute to problems with certain pathogens such as Listeria. According to PIC, the FRP has been purchased to start repairing the walls. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

8th Consecutive Repeat Violation. Observed the floor and some areas of the wall throughout the kitchen, in areas such as the dish room, at the 3-compartment sink, the prep area and cook-line, to be in disrepair with gaps, cracks, and gouges. Discussed repairing the floor and walls. Smooth and easily cleanable surfaces will prevent soil/water pooling and eliminates voids which could attract pests such as insects and rodents or contribute to problems with certain pathogens such as Listeria. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed several (30+) dead roaches on the floor throughout the kitchen. Please remove the roaches. 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. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

7th Consecutive Repeat Violation. Observed the floor and some areas of the wall throughout the kitchen, in areas such as the dish room, at the 3-compartment sink, the prep area and cook-line, to be in disrepair with gaps, cracks, and gouges. Discussed repairing the floor and walls. Smooth and easily cleanable surfaces will prevent soil/water pooling and eliminates voids which could attract pests such as insects and rodents or contribute to problems with certain pathogens such as Listeria. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

6th Consecutive Repeat Violation. Observed the floor and some areas of the wall throughout the kitchen, in areas such as the dish room, at the 3-compartment sink, the prep area and cook-line, to be in disrepair with gaps, cracks, and gouges. Discussed repairing the floor and walls. Smooth and easily cleanable surfaces will prevent soil/water pooling and eliminates voids which could attract pests such as insects and rodents or contribute to problems with certain pathogens such as Listeria. Corrective Action: Correct prior to next routine inspection.

Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability >>> Observed the floor/walls throughout the kitchen, in areas such as the dish room, at the 3-compartment sink, the prep area and cook-line, to be in disrepair with gaps, cracks, and gouges. Discussed repairing the floor. Smooth and easily cleanable surfaces will prevent soil/water pooling and eliminates voids which could attract pests such as insects and rodents or contribute to problems with certain pathogens such as Listeria. 5TH CONSECUTIVE Correct By: Correct Prior To Next Routine Inspection

Repeat Violation Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability >>> Observed the floor throughout the kitchen, in areas such as the dish room, at the 3-compartment sink, the prep area and cook-line, to be in disrepair with gaps, cracks, and gouges. Discussed repairing the floor. Smooth and easily cleanable surfaces will prevent soil/water pooling and eliminates voids which could attract pests such as insects and rodents or contribute to problems with certain pathogens such as Listeria. Repeat Violations: 4th,Correct By: Correct Prior To Next Routine Inspection

Repeat Violation Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability >>> Observed the floor throughout the kitchen, in areas such as the dish room, at the 3-compartment sink, the prep area and cook-line, to be in disrepair with gaps, cracks, and gouges. Discussed repairing the floor. Smooth and easily cleanable surfaces will prevent soil/water pooling and eliminates voids which could attract pests such as insects and rodents or contribute to problems with certain pathogens such as Listeria. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 3rd

PRIORITY VIOLATION-3-401.11, P: Raw Animal Foods-Cooking. >>> Observed several pieces of breaded, deep fried fish, cooked from raw, with a final internal cooking temperature of 70-90F, probe thermometer, verified by PIC. The cooking temperature of the fish was taken immediately after being taken out of the deep fryer and placed into the pan in the steam well for immediate service. Several pieces of the fish were still frozen in the middle. PIC instructed cook to place the fish on a pan and into the oven to cook to an internal temperature of at least 145F; inspector verified the final cooking temperature of 145F or more. The oil in the deep fryer appears to be a dark color, making the fish appear to be cooked on the outside. Discussed the requirement of taking an internal temperature of proteins cooked from raw. PIC was able to obtain a probe thermometer from a kitchen in the other building. PIC will retrain employees to routinely measure and verify the final cooking temperatures of raw proteins with an immediately available and properly calibrated probe thermometer, in order to destroy pathogens and prevent foodborne illness. >>> 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/4616/25575/AMC-Toolbox---Cooking. 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. >>> Observed home made coleslaw, cut leafy greens, sliced tomatoes, and hardboiled eggs in an ice bath in the prep cooler on the cook-line, with internal temperatures of 45-54F. Also observed 2 bags of cut cabbage cold holding in the upright reach-in in the server's area with an internal temperature of at least 54F. PIC discarded the cabbage from the reach-in (stored more than 4 hours) and will place the TCS foods from the cook-line into the 3-door refrigerator (in prep cooler less than 1 hour). 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. See general comments, embargo form, and violation #31. >>> 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-7-207.12, P: Refrigerated Medicines, Storage >>> Observed an employee's refrigerated medical supply kit, including insulin and syringes, in a black fabric bag, stored on a refrigerated shelf on top of, next to, and above food in the refrigerator. PIC instructed employee to move the refrigerated kit. Employee emptied a space on the bottom shelf of the refrigerator and placed the kit inside of a protected storage container to prevent contamination. Medicines belonging to EMPLOYEES or to children in a day care center that require refrigeration and are stored in a FOOD refrigerator shall be: Stored in a package or container and kept inside a covered, leakproof container that is identified as a container for the storage of medicines. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. >>> Observed the outdoor walk-in cooler to be non-operational and not in use. According to PIC, the walk-in cooler has not been working for around 2 months. The non-operational walk-in has limited the amount of TCS foods that can be safely stored and appears to be affecting cold holding capacity and the operation of additional refrigeration units. The walk-in, approximately 8'x6' in size, in the HSP kitchen in the building across from the Bistro kitchen, is being utilized, leaving very little space for the food provided to the Independent Living and Assisted Living residents along with the Bistro being open to the public. The kitchen was permitted with a walk-in cooler in order to meet the cold holding capacity for the number of people served and menu. Re-inspection in 10 days to have the walk-in cooler repaired to maintain 41F or less. Also observed the prep cooler on the cook-line with a minimum ambient temperature of 48F, min/max, and the upright reach-in at the server's area with a minimum ambient temperature of 53F, min/max. Both of the units holding TCS foods, see violation #20. Both of the refrigeration units must be repaired to maintain TCS foods at 41F or below in order to operate safely, especially with the walk-in cooler down. PIC will use metal pans in an ice slurry during meal times on the cook-line and verify that the ice bath is maintaining the food at 41F or less and the upright reach-in will only be used for non-TCS foods until repaired. Re-inspection in 3 days for the prep and upright units. >>> 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. Correct By: Correct Prior To Reinspection

Repeat Violation Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability >>> Observed several cracks and rough/unsealed areas of the kitchen floor on the cook-line, in the dish area, and prep area. Discussed resealing the cracks and restoring the floor to a smooth and easily cleanable surface. Smooth and easily cleanable surfaces will prevent soil/water pooling and eliminates voids which could attract pests such as insects and rodents or contribute to problems with certain pathogens such as Listeria. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd