Las Palomas Senior Living

Inspector's notes

Observed meatballs and gravy with a prepared date of 3/25 and cooked pasta 3/24 in the reach-in drawer under the grill. Also, cooked diced turkey and boiled eggs in the top of the small reach-in unit with a prepared date of 3/22 - all items were past the discard date. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed large container of macaroni and cheese ranging from 42* to 48*F in the walk-in refrigerator. Person in charge stated it was prepared yesterday and has been in the walk-in since. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed open package of deli ham in the walk-in refrigerator with a prepared date of 1/5/26, past the discard date. Notified person in charge and they discarded ham - see embargo form. Corrective Action: Corrected at time of inspection.

Inspector's notes

No certified food protection manager onsite at time of inspection. 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

No certified food protection manager onsite at time of inspection. 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

In the walk in cooler, observed a medium metal container of meatballs with discard date of 10/26, a medium metal container of pork chops with a discard date of 10/26, and a medium metal container of marinara with discard date 10/26. In the reach in cooler at the cooks line, observed a medium plastic container of mozzarella cheese with discard date of 10/26. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed staff place a three bean salad made from ambient temperature ingredients in ice for cold-holding. Internal temperature of three bean salad was 70 degrees F. 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. PIC relocated TCS items to walk in cooler, uncovered to rapidly cool. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment uses high temperature sanitizing dish machine. At the time of inspection, no working irreversible temperature measuring device available to test the machine. Sanitizing using high temperature warewashing machines requires an irreversible measuring device to ensure food contact surfaces reach 160°F. Provide approved irreversible measuring device prior to re-inspection. Corrective Action: Correct prior to re-inspection 11/06/2025.

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

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 sausage links and cooked white/sausage gravy hot holding in the cook-line steam table with internal temperatures of 112-134F, probe thermometer, verified by PIC. According to PIC, the TCS food items were placed into the steamer 2 hours prior to inspection. PIC discarded the sausage and gravy, see embargo form. Discussed covering the TCS foods and monitoring to temperature to ensure that 135F is maintained. Maintaining cooked TCS foods at 135F or more during hot holding is required to prevent the growth of pathogens. Corrective Action: Corrected at time of inspection.

Inspector's notes

2ND CONSECUTIVE VIOLATION Observed containers of turkey and ham, which are both sliced in-house, with a start date of 1/13, cooked noodles dated 1/10, and hardboiled eggs without a date, in the walk-in cooler and on the cook-line. The sliced ham, turkey and cooked noodles had a disposition date of at least 2 days prior to inspection. PIC discarded the expired foods and dated the hardboiled eggs, see embargo form. Reviewed the date marking sticker on the walk-in cooler. Discussed 7-day date marking. Day 1 begins the date that a package of TCS food is opened, such as deli meats, or cooked/prepped, such as noodles or proteins. Adding 6 to day one (6+1) determines the discard date. The Food Code requires that TCS foods be dated and discarded 7 days after opening/prep when held at 41F or less to prevent a hazardous amount of Listeria. Corrective Action: Corrected at time of inspection.

Inspector's notes

2ND CONSECUTIVE VIOLATION Observed food debris, soil, label/glue residue, and what appeared to be calcium build-up on several of the plastic pans and equipment stored as clean on the rack next to the dish pit, behind the prep area near door to the AL dining room. See violation # 48. Also observed an accumulation of dairy based ice cream on the nozzles of the ice cream dispenser, which had not been used yet. According to PIC, the nozzles are washed and sanitized each evening. Discussed cleaning the nozzles every 4 hours while the machine is in use to remove TCS food debris. 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. PIC instructed employees to rewash the soiled nozzles and equipment on the clean dish rack. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked and cooling white gravy in the reach-in refrigerator at the end of the cook-line, with an internal temperature of 72F, and cut melons in the servers' refrigerator with and internal temperature of 56F, probe thermometer, verified by PIC. The gravy and cut melons both observed in deep, tightly covered plastic containers. PIC immediately discarded the gravy for failing to cool to 70F after 2.75 hours of cooling. The cut melons were placed in the walk-in cooler to cool to 41F within 15 minutes, which was the remaining time of the 4 hours allowed. The melons were not uncovered and were stacked under another pan after PIC placed into the walk-in. The cut melons failed to cool to 41F and were discarded. Discussed proper cooling methods. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Excessive time for cooling of time/temperature control for safety foods has been consistently identified as one of the leading contributing factors to foodborne illness. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed portioned bags of cooked rice and cooked meatballs in the refrigerated drawers on the cook-line dated 10/26-11/4. The TCS foods observed to be dated for longer than 7 days and should have been discarded on 11/1, 3 days prior to inspection. Also observed an open bag of cooked meatballs in the walk-in without a date, and cottage cheese in the servers' reach-in without a date. PIC dated the cottage cheese and discarded the meatballs and rice, see embargo form. Discussed 7-day date marking. Day 1 begins the date that a package of TCS food is opened, such as deli meats, or cooked/prepped, such as noodles or proteins. Adding 6 to day one (6+1) determines the discard date. The Food Code requires that TCS foods be dated and discarded 7 days after opening/prep when held at 41F or less. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a heavy accumulation of calcium and debris on the interior and exterior surfaces of the dish machine. According to PIC, the machine is being delimed frequently. Discussed manually removing the soil from the inside of the dish machine also. The dish machine should be cleaned: (A) Before use; (B) Throughout the day at a frequency necessary to prevent recontamination of EQUIPMENT and UTENSILS and to ensure that the EQUIPMENT performs its intended function; and (C) If used, at least every 24 hours. PIC will perform a deep cleaning of the dish machine and drainboards. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-4-703.11, P: Hot Water and Chemical-Methods; Sanitizing Food-Contact Surfaces. >>> Observed the high-temp dish machine with recently washed dishes, reach a maximum surface temperature after a full cycle, of 151.3F min/max thermometer, verified with PIC's thermometer, after being ran several times. PIC will contact the repair company for service; a large accumulation of calcium observed on most surfaces of the dish machine. A utensil temperature of at least 160F must be reached during the final rinse cycle for adequate sanitation. All dishes will be sanitized in the 3-compartment sink until the dish machine is fully operational with a final rinse temperature that achieves a utensil surface temperature of 160F. 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 the dispensing nozzles and surrounding area of the ice cream dispenser with an accumulation of dried ice cream (dairy). According to PIC, the nozzles are supposed to be cleaned and sanitized after dinner. PIC will have the equipment washed/rinsed/sanitized prior 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

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. >>> Observed cooked turkey hot holding in the oven with an internal temperature of 125-130F, probe thermometer, verified by PIC. According to PIC, the turkey roasts were cooked overnight and held at 135F or more once the final cooking temperature of 165F was reached. Three hours prior to inspection the holding temperature and internal temperature of the cooked turkey dropped to 130F. PIC attempted to reheat the turkey to 165F within an hour; internal temperature at 126-160F after heating for more than one hour. PIC discarded the turkey for remaining in the danger zone for more than 4 hours, see embargo. The procedure is to cook the turkey, cool it after cooking and hot holding, cold hold, then reheat prior to service. Discussed the cooking procedure and pathogen destruction. Cooking or hot holding food that follows temperature abuse may not make the food safe. Maintaining cooked TCS foods at 135F or more during hot holding is required to prevent the outgrowth of spore-formers that are not destroyed by cooking. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence >>> Observed several (50+) flies throughout the kitchen, mainly concentrated near the rear exit door. According to PIC, the food delivery was received just prior to inspection. The air curtain at the rear exit door and the fly light observed to be working. According to PIC, pest control treatments are performed monthly. PIC will contact the pest control company to schedule a treatment. The PREMISES shall be maintained free of insects, rodents, and other pests. 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, protecting outer exits etc. Re-inspection 10 days. Correct By: Correct Prior To Reinspection