The Enclave

Inspector's notes

Brisket thawing in standing water in the sink. PIC placed the brisket under running water. Ensure that PHF/TCS foods are thawed using an approved method. Corrective Action: Corrected at time of inspection.

Inspector's notes

*SECOND CONSECUTIVE VIOLATION* Raw sausage stored over diced ham in the reach in cooler. (*Both items were packaged.) PIC relocated the sausage to proper location. Ensure that food and/or ice are protected from cross contamination during storage, preparation, display. Corrective Action: Corrected at time of inspection.

Inspector's notes

Multiple butter items-64F, multiple cut lettuce items-48-55F, cut tomatoes-47F, cooked shrimp-64F, blue cheese-59F, coleslaw-48F, cut melon-49F in an ice bath on the cookline, makeline unit, and cooler drawer unit in the server pass thru area. PIC stated that the melon and tomatoes were recently placed into the areas and relocated to the walk in cooler. PIC discarded all other items-see embargo form. Keep TCS foods in cold holding at 41F or below. *Ambient temperature of the cooler drawer unit was fluctuating between 45-48F. PIC stated that the unit would not be used until it is maintaining proper temperature. Establishment has sufficient refrigeration. Corrective Action: Corrected at time of inspection.

Inspector's notes

Raw sausage stored over raw bacon in the walk in cooler. (*Both items were packaged.) Employee relocated the sausage to proper location. Ensure that food and/or ice are protected from cross contamination during storage, preparation, display. Corrective Action: Corrected at time of inspection.

Inspector's notes

*SECOND CONSECUTIVE VIOLATION* Dicer stored as clean with excessive old food debris along the push plate. PIC removed the dicer to be cleaned. Ensure that Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils are clean to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Ham, turkey, and baked beans without date marks in the cooler drawers below the cookline. PIC stated that the items were portioned within the last two days and voluntarily discarded-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.

Inspector's notes

In use knives stored between the steam table and make line equipment. PIC removed the knives. Ensure that food preparation utensils are stored on a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under §§ 4-602.11 and 4-702.11. Corrective Action: Corrected at time of inspection.

Inspector's notes

Multiple pieces of equipment in clean storage area with excess old food debris present. Manager removed all items to be properly cleaned. Ensure that Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils are clean to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Alfredo sauce-57F and baked beans-67F cooling in the cooler drawer unit. he PIC stated that both items were canned and recently opened. PIC relocated both items to the walk in cooler to properly cool. Ensure that food items are cooled in equipment that is arranged to facilitate heat transfer. Corrective Action: Corrected at time of inspection.

Inspector's notes

The person in charge is not currently certified and there are no employees on duty at this time that are certified. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Raw eggs stored above a covered container of fruit in prep cooler online. Raw hamburger stored behind pre-cooked hot dogs in drawer refrigerator in cookline. All items were moved. 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.

Inspector's notes

Two pans of raw chicken items stored behind shrimp and salmon items in the reach in cooler drawer unit. Raw hamburger stored behind behind franks in the reach in cooler drawers. (*All items with exception of the shrimp were covered with a lid.) PIC relocated items to proper locations. Ensure that FOOD is arranged in EQUIPMENT so that cross contamination of one type with another is prevented. Corrective Action: Corrected at time of inspection.

Inspector's notes

There is a gap at the bottom of the kitchen door, which opens to the outside. Install door sweep on the bottom of the door to eliminate the gap or eliminate by other means. ** Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. The presence of insects and rodents is minimized by protecting outer openings to the food establishment. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Employee handled personal phone, then went to handle a box of chicken without washing hands. Same employee handled dirty equipment in the ware wash area, then went to handle clean equipment without washing hands between. The employee was asked to wash hands and did so. Ensure that employees wash hands after engaging in activities that may contaminate hands and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

No paper towels or hand drying device available at the hand wash sink in the ware wash area. PIC provided paper towels. Ensure that all hand wash sinks have paper towels or hand drying device available at all times. 6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. 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: No soap provided at the hand wash sink in the ware wash area. PIC provided soap. Ensure that public/employee handwashing facilities are provided with a suitable hand cleanser. Corrective Action: Corrected at time of inspection.

Inspector's notes

Large, deep (about 14 inches), stockpot of French onion soup-156F cooling in the walk in cooler. PIC stated that the soup was recently made and and placed the soup into wide uncovered pans to cool faster. 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 *Second Consecutive Violation Corrective Action: Corrected at time of inspection.

Inspector's notes

No light available in the walk in cooler. PIC stated that the light is scheduled to be replaced. Ensure that adequate lighting is provided. Corrective Action: Correct prior to next routine inspection.

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 bacon stored over pickles in the walk in cooler. Raw shell eggs stored over pasteurized eggs in the walk in cooler. (*The pickles and pasteurized eggs were both in covered containers.) The PIC relocated the bacon to proper location and removed the regular shell eggs. Ensure that food and/or ice are protected from cross contamination during storage, preparation, display. Correct By: Corrected At Time Of Inspection

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.----Black beans in the cooler drawer unit without an open or prep date. PIC was unsure of when the beans were made and discarded-less than 1lb. Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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.----Cooked chorizo, posole, meatloaf, pinto beans, cut tomato items, green chile, salsa, pico de gallo, franks, ham, chicken, cottage cheese, turkey deli meat, and prepped enchiladas with no prep or open dates in the walk in cooler, reach in cooler in the server pas thru area, cooler drawers, make line, and reach in cooler in the cook line area. PIC and employees stated that all items were made or opened within the last 3 days and provided date marks. 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

Priority Foundation-7-101.11, Pf: Identifying Information, Prominence-Original Containers-----Chemicals in spray bottles in the storage room area without label or proper identifying information. PIC voluntarily discarded the chemical items. Ensure that toxic materials are properly labeled. Correct By: Corrected At Time Of Inspection

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.-----Large coved container of cut melon items-56-58F cooling in the double door reach in cooler in the server pass thru area. Employee stated that the melon was cut and began cooling over 3 hours prior. The PIC relocated the cut melon to the walk in cooler 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 Foundation-2-103.11 (A)-(O), Pf: Person-In-Charge-Duties; Performs Assigned Duties----Employee that was not kitchen staff or getting food for a resident was observed in the kitchen filling a personal drink while food preparation was taking place. PIC stated that employees that are not kitchen staff and/or getting an items for a resident will be asked to not come through kitchen areas. PERSONS unnecessary to the FOOD ESTABLISHMENT operation are not allowed in the FOOD preparation, FOOD storage, or WAREWASHING areas, except that brief visits and tours may be authorized by the PERSON IN CHARGE if steps are taken to ensure that exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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.-----Employee handling dirty equipment in ware wash area went to handle clean items without washing hands. Employee was asked to wash hands and did so. Ensure that employees wash hands after engaging in activities that may contaminate hands. 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.----French toast batter, roast beef, and cut lettuce-61-71F on a speed rack in the prep/cookline area. Prepped salads, yogurt items, cream cheese, and sour cream-52-54F in the double door reach in cooler in the server pass through area. PIC stated that all items had been in unit or speed rack for less than 1 hour and relocated to the walk in freezer to rapidly cool. *(Temps went down 6-10 degrees after about 30 minutes.) Keep PHF/TCS foods in cold holding at 41F or below. 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.----Ambient temperature of the double door reach in cooler in the server pass through area was 54F. *The unit also had a leak under the fan area on the left side of the unit. PIC removed all PHF/TCS foods and called to have the unit repaired. Ensure that cold holding equipment is able to maintain PHF/TCS foods at 41F or below. Correct By: Correct Prior To Reinspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment----The cooler drawer unit under the cookline area has a significant leak causing some standing water on bottom of the unit. PIC stated that unit was in process of being repaired. Ensure that non-food contact surfaces of equipment /utensils are in good repair. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability----There is exposed concrete in main walk floor and in main walk in freezer floor. Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability. ====Observed exposed concrete in main walk floor and in main walk in freezer floor as well. Notified Person In Charge (PIC). ====Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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.---Multiple employees touched face and/or hair then went to handle clean equipment, drink items for residents, and food items without first washing hands. Employee in the ware wash area handled dirty equipment then changed gloves and went to handle clean equipment without washing hands. All employees were asked to wash hands when changing tasks. Ensure that employees wash hands after engaging in activities that may contaminate hands and when changing tasks. 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.---Raw bacon and raw tilapia stored over marshmallows, cherries and cake in the walk in cooler. Raw chicken stored over raw fish in the walk in cooler. PIC relocated the raw items to proper storage locations. Ensure that food and/or ice are protected from cross contamination during storage, preparation, display. Correct By: Corrected At Time Of Inspection

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 present along 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. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-401.11, P: Raw Animal Foods-Cooking. 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.---Italian chicken cooked to 150-152F. PIC removed the chicken to be cooked to 165F. Ensure that raw animal foods are cooked to proper minimum temperatures. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding.----Baked beans-99-125F in the steam table area of the cookline. PIC stated that the beans were placed into hot holding about ten minutes prior and removed to be properly heated. Ensure that TCS/PHF foods items are held at 135F or above in hot holding. Correct By: Corrected At Time Of Inspection

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.----Cooked ribs, franks, coleslaw, ham, turkey, and cooked orzo in the make line unit and both cooler drawer units in the cookline area without a date marking. PIC was unsure of when the coleslaw and orzo were made and discarded-see embargo form. PIC stated that all other items had been made within last 4 days and provided date marks. Three bean salad with 7-24 date mark in the double door reach in cooler in the server pass through area. PIC discarded-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: 3rd

Core-2-402.11 , C: Effectiveness-Hair Restraints-----Employee with long unrestrained hair handling fruit and salad items Ensure that kitchen personnel wear hair restraints such as hats, hair coverings or nets, beard restraints, or other effective hair restraints and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single service and single-use articles. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation Core-3-304.12 , C: In-Use Utensils, Between-Use Storage---Ice cream scoop stored in standing water between uses. Ensure that in use food/ice-dispensing utensils are properly stored between uses to reduce potential contamination. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd