The Park at Copper Creek Independent Living

Inspector's notes

Two large covered and stacked containers of cut melon items-48-50F cooling in the walk in cooler. PIC stated that the item had began cooling about four and a half hours prior. The PIC had the melon placed onto sheet trays and relocated to the walk in freezer to rapidly cool. PHF/TCS foods prepared from ingredients at ambient temperature shall be cooled within 4 hours to 41°F or less. Corrective Action: Corrected at time of inspection.

Inspector's notes

*SECOND CONSECUTIVE VIOLATION* Multiple trays and containers of Caesar and house salads, butter items, and cottage cheese-47-51F in the double door reach in cooler next to the juice/coffee area. PIC was unsure how long the items had been in the unit and discarded-see embargo form. Keep TCS foods in cold holding at 41F or below. Ambient temperature of the double door unit was 49-50F. PIC stated that the unit would be scheduled for maintenance/repair and would not be used for the storage of TCS foods. Establishment has sufficient refrigeration. Corrective Action: Corrected at time of inspection.

Inspector's notes

Two opened gallons of milk items-45F and 52F stored in the reach in wine coolers in the dining room area. PIC stated that both items had been in the units for an extended amount of time and discarded-see embargo form. Keep TCS food items in cold holding at 41F or below. *Ambient temp of the wine cooler unit was 50F. PIC stated that the unit would not be used for the storage of TCS food items. Establishment has sufficient refrigeration. Corrective Action: Corrected at time of inspection.

Inspector's notes

*SECOND CONSECUTIVE VIOLATION* There is excess ice buildup in the walk in freezer at the fan area. 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

Employee personal phone stored in the rear prep area directly next to the soup hot holding area. Employee removed the phone. Ensure that employees have suitable facilities for the orderly storage of employee clothing and other possessions. Corrective Action: Corrected at time of inspection.

Inspector's notes

Mashed potatoes-120F in the steam table unit in the cook line area. Employee stated that the potatoes were recently made and placed into the unit less than 30 minutes prior. PIC instructed the employee to heat the potatoes to a minimum of 135F. Ensure that TCS foods are maintained at 135F or above in hot holding. Corrective Action: Corrected at time of inspection.

Inspector's notes

There is excess ice buildup in the walk in freezer at the fan area. 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

Ham with 11/16 date mark, cooked sausage with 11/4 date mark, and cooked beef item with 12/3 date mark in the cooler drawer unit next to the pizza oven and in the walk in cooler. PIC discarded all 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.

Repeat Violation PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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 shrimp stored over cut fruit and produce items, raw sausage stored over cooked ribs and cooked chicken, two boxes of raw chicken stored over raw beef roast and raw seafood items, two areas of raw ground beef stored over raw steak and over raw bacon in the walk in cooler. PIC directed an employee to relocate the raw items to proper locations. ***Discussed with the PIC that raw food items are stored according the the cooking hierarchy and reviewed proper storage using the storage chart the establishment has on the walk in door. Ensure that food and/or ice are protected from cross contamination during storage, preparation, display. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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 (dried red onions and dried meat) present along the front and back of the blade area. PIC stated that the slicer would be properly cleaned. Ensure that Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils are clean to sight and touch. Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS----Juice nozzles in the server pass thru area with excess old juice residue along interior of nozzles. Ensure that non TCS equipment items are cleaned at least every 24 hours when in use and are clean to sight and touch. Correct By: Corrected At Time Of Inspection

Repeat Violation 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.----Yogurt-45F, cottage cheese-45F, cream cheese-66F, and two containers of butter items-55-75F in the breakfast buffet make line, ice bath container, and at room temp in a bowl in the buffet area. PIC stated that all items had been out for about 4 hours and discarded-see embargo form. Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. Correct By: Corrected At Time Of Inspection,Repeat Violations: 4th

Repeat Violation PRIORITY VIOLATION-3-501.18, P: 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.----Marinara sauce with 3-22 date mark, chocolate pudding item with 3-22 date mark, cooked corned beef with 3-18 date mark, turkey deli meat with 3-25 date mark, ham with 3-25 date mark, cooked roast beef with 3-4 date mark, second container of turkey deli meat with 3-19 date mark in the walk in cooler. PIC discarded all 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. Correct By: Corrected At Time Of Inspection,Repeat Violations: 4th

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.----Hard boiled eggs-65F and cut melon-55F cooling in the breakfast make line unit. PIC stated that both items were made/cut within the last hour and relocated to the walk in cooler. Large, deep, and covered container of cut melon-51F cooling in the walk in cooler. PIC had the melon separated in to smaller uncovered containers to rapidly cool. Ensure that proper cooling methods are followed: (1) Placing the FOOD in shallow pans; Pf (2) Separating the FOOD into smaller or thinner portions; Pf (3) Using rapid cooling EQUIPMENT; Pf (4) Stirring the FOOD in a container placed in an ice water bath; Pf (5) Using containers that facilitate heat transfer; Pf (6) Adding ice as an ingredient; Pf or (7) Other effective methods. Pf Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-306.11, P: Food Display-Preventing Contamination by Consumers. 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.----Three plates of muffins, dried cranberries, brown sugar, and sliced nuts stored in open containers in the breakfast buffet area not protected from contamination. All items were removed from the self service area. Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the CONSUMER before consumption, FOOD on display shall be protected from contamination by the use of PACKAGING; counter, service line, or salad bar FOOD guards; display cases; or other effective means. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment >>> Observed an accumulation of water in the bottom of the prep cooler at the cook-line. The pans of food observed to be sitting in the water, see violation# 13. PIC will create a work order to repair the unit. Equipment must be maintained in good repair. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 3rd

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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 an unsealed metal pan of fully thawed, raw ground beef patties stored directly over an open package of cut lettuce in the prep cooler on the cook-line. PIC moved the raw beef to the proper bottom drawer in the prep cooler. According to cook, the pan of raw beef was placed on the top rack over the lettuce because of the accumulation of water in the bottom of the cooler, see violation # 45. Discussed proper food storage to prevent cross-contamination. Food storage is based on cooking temperatures. Ready to eat foods should be above and separated from other foods that require cooking such as ground beef (155F final cooking temp). Correct By: Corrected At Time Of Inspection

Repeat Violation 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 several TCS food items such as cut lettuce, sliced tomatoes, raw ground beef and salmon, cooked brussel sprouts, goat and blue cheese, sliced ham and cooked beets cold holding in the top and bottom of the cook-line prep cooler with internal temperatures of 44-46F, probe thermometer, verified by PIC. The ambient temperature of the prep cooler at 41F or below. PIC placed the TCS foods in the walk-in cooler to rapidly cool to 41F or less. PIC suspects that heavy use during lunch may have caused the cold TCS foods to go above 41F. Discussed routinely taking temperatures of cold holding food to ensure that it is held correctly. A dial thermometer placed into the container of food or a bottle of water stored in each unit can be used to easily verify the temperature of the food. PIC will begin using a temperature log for each cold holding unit and train employees to monitor temperatures. 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,Repeat Violations: 3rd

Repeat Violation PRIORITY VIOLATION-3-501.18, P: 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. >>> Observed cooked butternut squash dated 10/11 and poached golden beets dated 10/11, 8 days prior to inspection. PIC discarded the TCS foods observed to be past the discard date. 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 date of day one (6+1) determines the discard date. PIC will retrain staff to discard TCS foods on or prior to the discard date. Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence >>> Observed several live fruit flies (20+) in the dish pit area and a few near the mop sink. According to PIC, pest control treatments are performed monthly and the next treatment is scheduled for the following week. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by: routinely inspecting incoming shipments of food and supplies, routinely inspecting the premises for evidence of pests, eliminating harborage conditions and protecting outer openings, such as the exit door in the kitchen. Please provide the invoice from the pest control treatment. Re-inspection 10 days. Correct By: Correct Prior To Reinspection

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 ground beef stored over cooked chicken and pork roast in the walk in cooler. (*Ground beef was stored on a sheet tray and all other items were packaged.) PIC relocated the beef 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

Repeat Violation 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.---Hard boiled eggs-51F in the walk in cooler. Multiple salads, cooked shrimp and blue cheese dressing items-44-47F in the double door reach cooler. PIC stated that all items had been in the units for an extended amount of time and discarded all items-see embargo form. Keep PHF/TCS foods in cold holding at 41F or below. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation PRIORITY VIOLATION-3-501.18, P: 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.----Milk with expiration date of 7-30, pudding with 7-17 date mark, green chile with 7-19 date mark, cheese sauce with 7-24 date mark, roast beef with 7-24 date mark, diced ham with 7-14 date mark, and corned beef with 7-25 date mark in the walk in cooler. Opened containers/packages of deli beef items, corned beef, ham items, two containers of cottage cheese, turkey deli meat, Canadian bacon, mashed potatoes, and cooked chicken with no date marks in the walk in cooler. PIC was unsure of when the items were opened and discarded all 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. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling.---Double door reach in cooler in the kitchen area with ambient temp at 50F. PIC stated that the unit would be scheduled for repair. Ensure that cold holding equipment is able to maintain PHF/TCS foods at 41F or below. Correct By: Correct Prior To Reinspection

Repeat Violation Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment----Excess ice buildup in freezer under the fan area. PIC stated that the unit would be scheduled for maintenance/repair. Ensure that the equipment is maintained in good repair. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd