The Enclave

Inspector's notes

Observed penne pasta that was prepared two hours prior to inspection cooling in the drawer under the grill ranging from 78*F to 85*F using probe thermometer, verified by person in charge (PIC). PIC discarded the pasta - see embargo form. Corrective Action: Corrected at time of inspection.

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 cooked diced chicken in the walk-in with a prepared date of 4/1/26 - past discard date. Corrective Action: Corrected at time of inspection.

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 cooked diced chicken in the walk-in with a prepared date of 4/1/26 - past discard date. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no quaternary ammonium ( quat ) test strips available at time of inspection. Discussed with PIC importance of having quat test strips to determine concentration of sanitizer levels. Correct/obtain prior to re-inspection on 4/21/2026.

Inspector's notes

Observed cooked sausage patties, chili, cheddar cheese, parmesan cheese, crumble sausage, spinach, cooked green beans, cooked meatballs, mashed potatoes, marinara, raw hamburger patties, cooked chicken, sliced turkey, hot dogs, provolone cheese, salad mix, and Swiss cheese ranging from 50*F to 60*F in the 4-drawer refrigeration unit under the cook top. Person in charge stated all of the food items were in the unit since yesterday and voluntarily discarded - see embargo form. Corrective Action: Corrected at time of inspection.

Inspector's notes

2ND CONSECUTIVE VIOLATION 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 cooked chicken, a black bean salad with diced tomatoes, and cut lettuce cold holding at the cook-line with internal temperatures of 50-70F, probe thermometer, verified by PIC. The TCS food items were stored in deep plastic containers, sitting on top of ice in a container stored on a table at room temperature. According to PIC, the TCS food items were taken out of refrigeration 2 hours prior to inspection. Also observed packets of butter stored at room temperature at the expo window at 75F. PIC will discard the TCS foods, see embargo form, and rapidly cool the butter to 41F. Discussed using a refrigeration unit to store TCS food items during service. If an ice bath must be used, the food should be stored in metal pans that are fully submerged in an ice slurry, at least as high as the food in the metal pan. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a street corn salad (on menu as a cold item) cooling in the server's 2-door reach-in cooler in a tightly covered, deep plastic container, with an internal temperature of 85F. According to PIC, the street corn was prepared 1.5 hours prior to inspection. The street corn was placed with a loosened lid in the walk-in cooler to rapidly cool to 41F or less. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Corrective Action: Corrected at time of inspection.

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 dish employee use gloved hands to rinse soiled dishes to place into a rack and in the dish machine. Employee then used the same gloved hands to put away clean dishes, without washing hands and changing gloves between handling dirty and clean. Discussed the importance of washing hands after contamination and prior to handling clean utensils, food etc. in order to prevent the transfer of pathogens. PIC will retrain employees on proper handwashing and when to wash. Hands must be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no paper towels at the handwashing sink in the ware washing area, across from the clean dish rack. Also observed that the cart used to transport food to Memory Care was placed in front of the other handwashing sink in the ware wash area. PIC instructed employee to refill the paper towel dispenser. 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 an open container of cottage cheese (dated 7/3-7/9) in the server's reach-in cooler and an open container of sliced turkey (dated 7/6-7/12) in the walk-in cooler, both past the discard date. PIC discarded the expired food items, see embargo form. 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

Observed no test strips for the sink and surface sanitizer that is used in the buckets and 3-compartment sink for the main kitchen and Memory Care kitchens. PIC will order the test strips for the lactic acid sanitizer. Discussed the importance of having test strips available for sanitizers used in the kitchen to ensure proper concentration. Re-inspection for test strips in 10 days. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed house-made black bean salad (black beans, diced tomatoes, corn, etc.) cold holding in the walk-in cooler with an internal temperature of 60-61F, probe thermometer, verified by person in charge (PIC). According to PIC, the black bean salad was prepared and cooled to 38F several hours prior to inspection. It was then held for 2 hours at room temperature during lunch service. PIC voluntarily discarded the black bean salad, see embargo form. Discussed using an ice bath, a metal pan, and only the amount needed for immediate service during lunch to maintain TCS foods at 41F or less. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Two pans of baked potatoes with 2-2 date mark, milk item with 2-4 date mark, and turkey salad with 2-4 date mark in the walk in cooler and reach in cooler in the cook line area. . 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.

Inspector's notes

Sink and surface sanitizer (lactic acid) at 848 and 1130 ppm in the sanitizer buckets in the cookline and server pass thru areas. PIC stated that he sanitizing solution would be diluted to proper concentration of 272-700ppm. Ensure that sanitizer is at proper concentration when used on food contact surfaces according to manufacturer’s directions. Corrective Action: Corrected at time of inspection.

Inspector's notes

Two large covered pans of pork- 124F at ambient temperature on the prep table next to the cookline. The employee stated that the pork cooked overnight and was pulled out of the oven about two and a half hours prior. *The employee stated that the pork was pulled out of the oven at 192F. The PIC divided the pork into smaller portions and relocated to the freezer 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 Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked pork, cooked rice, cooked sausage patties, cut melon, and a black bean/corn salad cooling in various refrigeration units. The cooling TCS foods all observed to be tightly covered. PIC uncovered/loosely covered the containers. PIC will retrain employees on proper cooling methods such as using shallow metal pans that are loosely covered and placed into the walk-in cooler/freezer on a speed rack or top shelf to facilitate airflow. Using ice as an ingredient and frequent stirring also help to facilitate rapid cooling. TCS foods must cool from 135-70F in 2 hours and from 70-41F in the next 4 hours. TCS food held at ambient temperature, such as unopened cans, have 4 hours to cool to 41F. Corrective Action: 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 house-made coleslaw, rice pudding, whipped cream (dairy-based), and cut melons, with internal temperatures of 49-51F, stored in the server's upright refrigerator, with an ambient air temperature above 50F. According to PIC, the melons and whipped cream were recently placed into the refrigerator; PIC placed back into the walk-in to rapidly cool to 41F. The coleslaw and rice pudding was stored in the refrigerator overnight; PIC discarded, see embargo form. PIC will retrain employees to take internal food temperatures of TCS foods to ensure that 41F or less is maintained. 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. Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

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. >>> Observed dried pieces of lettuce on the interior food contact surfaces of the salad spinner, which was stored as clean in the prep area. Employee will rewash the equipment. Suggested inspecting equipment in better detail and with more sufficient lighting before storing as clean and ready to use. Equipment food contact surfaces and utensils shall be clean to sight and touch. Discussed the hazards of TCS foods left on equipment that is stored at room temperature. Many foodborne illness pathogens grow rapidly in the danger zone (41-135F). TCS food debris remaining on clean equipment is a potential source of contamination for foods that come into contact with the equipment. 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 diced ham and sausage, sliced turkey, diced tomatoes, cut leafy greens, hot dogs, and gravy cold holding in the refrigerated drawers under the grill, with internal temperatures of 46-49F, probe thermometer, verified by cook. According to cook, the TCS foods were under 41F less than 4 hours prior to inspection. The TCS foods were placed into the walk-in cooler to rapidly cool to 41F or less. PIC will monitor the temperature of the refrigerated drawers to ensure that TCS foods stay at 41F or less during meal service. 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. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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 pork sausages, in a plastic bag, stored on a speed rack in the walk-in cooler directly above a covered pan of cooked and ready-to-eat (RTE) shepherd's pie. PIC placed the raw pork sausages below all RTE foods on the speed rack. Reviewed food storage and cross-contamination. RTE foods should be above and separated from other foods that require cooking such as pork sausage (155F final cooking temp). Separating different types of raw animal and RTE foods during storage, preparation, holding and display will prevent cross-contamination from one to the other. The required separation is based on a succession of cooking temperatures as specified under § 3-401.11 which are based on pathogen destruction. PIC will retrain employees and review the Food Storage handout. 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 house made coleslaw and banana pudding (dairy-based) cold holding in the server's 2-door reach-in refrigerator with internal temperatures of 49-51F, probe thermometer, verified by PIC. The reach-in observed with a minimum ambient air temperature of 51F. According to PIC, the banana pudding was cold holding in the reach-in for less than 4 hours and the coleslaw was stored in the reach-in overnight. PIC placed the banana pudding in the walk-in cooler to rapidly cool to 41F and discarded the coleslaw, see embargo form. Discussed routinely checking the internal temperature of TCS foods to ensure that it is 41F or below. Temperature is an important factor in limiting pathogen growth. 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

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 two hotel pans of house made white bean soup, labeled with a start date of 10/31 and discard date of 11/06. The soup should have been discarded the day prior to inspection. PIC discarded the soup, see embargo form. According to PIC, the white bean soup is on the menu as an "always available" item. Discussed making the amount of soup that is required for the week or freezing excess amounts. The Food Code requires that TCS foods be dated and 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. PIC will retrain staff to discard TCS foods on or prior to the discard date. 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. >>> Observed recently cut lettuce cooling in a tightly covered plastic container around 10-12" deep and a tightly covered, 6" half pan of recently prepped shepherd's pie cooling in the walk-in cooler. PIC divided the cooling TCS foods into multiple additional shallow pans, loosely covered and placed into the walk-in cooler to rapidly cool to 41F. PIC will retrain employees on proper cooling methods such as using shallow metal pans that are loosely covered and placed into the walk-in cooler/freezer on a speed rack or top shelf to facilitate airflow. Ice wands, using ice as an ingredient and frequent stirring also help to facilitate rapid cooling. TCS foods must cool from 135-70F in 2 hours and from 70-41F in the next 4 hours. Correct By: Corrected At Time Of Inspection