Rock Creek Alzheimer's Special Care Center

Repeat Violation 4-301.14 - Core: Ventilation Hood Systems, Adequacy

No person on duty with a food manager certification. Person in charge able to corectly answer questions regarding cold holding temperatures, hot holding temperatues, cooking temperatures, and sanitation temperature. Staff to schedule exam soon. 2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation.

All foods in walk-in refrigerator (sour cream, milk, cottage cheese, deli cheese, deli meats, hash browns, chili, yogurt, potato salad, etc) ranging an internal temperature of 44-45*F. Foods were held at 41*F and below within 4 hours of inspection. Observed temperature logs. Person in charge removed lids, opened freezer door, and placed foods on ice. Foods began dropping temperature to 41*F within 45 minutes. PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: 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. Predefined Comment: 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.

Walk in refrigerator with an ambient temperature ranging 47*F. Refrigerators should be held at a temperature of 41*F to hold temperature-controlled foods. Maintenance on site actively working on unit and to reach out to technician. Establishment to provide photos via email of temperature once completed. Re-Inspection to occur by 9/14/2026. Joined freezer door opened to reach an ambient temperature of 41*F. No temperature-controlled foods to be held in unit if unable hold an ambient temperature of 41*F or below. All foods to be held on ice or refrigerated trailer at 41*F 4-301.11 - Priority Foundation: 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. Predefined Comment: Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below.

Repeat Violation Observed high temperature dish machine without proper hood for ventilation. Ventilation hood systems and devices shall be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings. Person in charge to coordinate with contractor to begin installation process. SECOND CONSECUTIVE VIOLATION 4-301.14 - Core: Ventilation Hood Systems, Adequacy

4-301.14 - Core: Ventilation Hood Systems, Adequacy

Hot water dispensing at mop, hand and 3-compartment sinks at 94 *F. Maintenance stated contractor will be onsite soon to address hot water capacities and to provide photos of areas via email prior to re-inspection on 6/5/2026 5-103.11 - Priority Foundation: Capacity-Quantity and Availability Predefined Comment: Hot water of: 100°F is required at all handwash sinks; 110°F at all other sinks; 120°F at mechanical warewashing units sanitizing with chemicals; and 140°F at mechanical warewashing units sanitizing with high temperature. Predefined Comment: Provide adequate hot water at all sink fixtures prior to re-inspection.

Observed high temperature dish machine without proper hood for ventilation. Ventilation hood systems and devices shall be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings. Person in charge to coordinate with contractor to begin installation process. 4-301.14 - Core: Ventilation Hood Systems, Adequacy

2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation.

5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Predefined Comment: All plumbing must be maintained in good repair at all times.

2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants