CIVANA Wellness Resort and Spa

Inspector's notes

No single use towels available at the handwashing sink in the bar. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

On two menus, observed undercooked animal proteins like tuna tartare, beef tenderloin, salmon, and beef burgers lacking asterisks to reference Consumer Advisory footnote. Provide the asterisks or bullet points, and email proof of the corrective action to inspector within about a week. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed sliced fruit stored underneath raw salmon and raw beef in the reach in fridge behind the prep tables. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection. *2nd Consecutive Violation*

Inspector's notes

Observed raw salmon held in the prep table at 50°F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Per PIC, raw salmon had been in the prep table for 2 days. PIC disposed of the salmon at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw eggs and pooled eggs stacked on top of RTE foods in the reach in behind the cookline. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. PIC placed the eggs below the RTE food at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Person in charge could not provide parasite destruction from vendor at time of inspection.

Inspector's notes

Observed tuna, and chicken that had not been fully cooked prior to placing into walk in cooler to rapidly cool at time of inspection. Person in charge explained they do use Non-Continuous Cooking for animal proteins in establishment.

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 cooked artichokes, cut melons, and yogurt all at a temperature of 47-49*F on the end of cook line. Person in charge informed all temperature sensitive items shall remain at or below 41*F at all times. Person in charge explained items were taken out of walk in cooler at 8:30 am and placed in prep top and pull out drawer cooler. Person in charge removed items from cooler and placed into walk in cooler to rapidly cool at time of inspection. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-3-201.11 (A-B), P: Compliance with Food Law; Approved Source. 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/4619/AMC-Toolbox---Approved-Source... Observed cubed ice in bar area obtained from unapproved vendor. Person in charge informed ice shall be obtained from approved source. Ice was embargoed at time of inspection. Correct By: Corrected At Time Of Inspection

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 raw salmon in large reach in above ready to eat cooked mushrooms. Person in charge moved raw salmon to bottom shelf at time of inspection. Person in charge informed all raw salmon shall be stored below ready to eat foods. 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.... Observed shredded cheese, sliced cheese, arugula, whole raw eggs, carton eggs, egg wash, ricotta cheese, raw chorizo, and cooked tomatoes all at a temperature between 49-53*F in prep top and reach in coolers nearest to dish washing machine. Person in charge explained that all products were placed in reach in and prep top less than 2 hours prior. Person in charge moved all products to walk in cooler to rapidly cool at time of inspection. Person in charge informed all temperature sensitive items shall remain at of below 41*F at all times. 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. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling.... Observed reach in cooler at an ambient air temperature of 58*F and another reach in cooler with an ambient air temperature of 56*F measured with cooper min/max thermometer both nearest to dish washing machine on cook line. Person in charge informed not to use coolers until they can remain at or below a temperature of 41*F. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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. Observed the mechanical dishwasher in use with 0 ppm chlorine sanitizer by the dry storage area of the kitchen. The person in charge stated the dishwasher had been in use since the morning and placed a work order for service. Observed the menchanical dishwasher at the bar with 0 ppm chlorine sanitizer. The person in charge stated the dishwasher had been in use since the morning and placed a work order for service. Establishment has a three compartment sink which the person in charge stated will be used for manual warewashing until the mechanical dishwashers in the kitchen and bar are fixed. Discussed routinely checking sanitizer in mechanical dishwasher prior to operation and ensure chlorine sanitizer 50-100 ppm or according to manufacture specifications. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.14, P: Cooling. 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 in deep plastic containers with internal temperature between 43F - 52F and date marking of 11/1. The person in charge stated the vegetable soup was cooked and placed into the walk-in for cooling the night before. The vegetable soup was embargoed at the time of inspection. Discussed cooling methods, times, and temperatures- in containers and methods that maximize heat transfer and from 135F to 70F in 2 hours and from 70F - 41F in 4 hours. Correct By: Corrected At Time Of Inspection

Core-4-903.11(A), (B) and (D) , C: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing; Utensils, Equipment and Linens Observed coffee mugs with splash marks stored underneath the paper towel dispenser next to the hand wash sink by the coffee station. The person in charge moved the coffee mugs from under the paper towel dispenser and away from the hand wash sink at the time of inspection. Discussed storing mugs where they are not exposed to splash or other contamination. Correct By: Corrected At Time Of Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained Observed a pan full of liquid under the sink next to the mechanical dishwasher in the kitchen. Observed the sink actively leaking whenever water from the mechanical dishwasher was flushed out. The person in charge stated a work order would be placed to seal the leak. Observed pooling of standing water at the bar under hand wash and prep sinks. The person in charge stated the water results from a cracked pipe that leaks located under the sinks. The person in charge placed a work order for repair at the time of inspection. The bar has two sets of hand wash and prep sinks. Discussed not using the leaking hand wash and prep sink until fixed and maintaining plumbing in good repair. Correct By: Correct Prior To Next Routine Inspection