The Watermark at Morrison Ranch

Inspector's notes

2ND CONSECUTIVE VIOLATION Observed employee use gloved hands to load dish racks with soiled dishes. Employee then removed gloves and began putting away clean dishes, without washing hands first. Also observed cook use gloved hands to handle raw hamburger patties, remove gloves and begin to don a new pair without washing hands. All employees properly washed hands. PIC will retrain employees on proper handwashing and when to wash. The hands are particularly important in transmitting foodborne pathogens. Food employees with dirty hands and/or fingernails may contaminate the food being prepared. Therefore, any activity which may contaminate the hands must be followed by thorough handwashing in accordance with the procedures outlined in the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

4TH CONSECUTIVE VIOLATION Observed baked potatoes and cream pies cold holding in the walk-in cooler with internal temperatures of 46-48F, probe thermometer, verified by person in charge (PIC) and cooked chicken wings and hot dogs cold holding in the cook-line sandwich cooler with internal temperatures of 58-60F. According to PIC, the cream pies may have warmed up during lunch service and will be cooled to 41F or less. PIC is unsure of how long the other TCS foods have been in the danger zone (41-135F) and suspects that a faulty gasket in the refrigerated drawer caused the chicken wings and hot dogs to have an increased temperature. PIC voluntarily discarded the potatoes, chicken wings, and hot dogs, see embargo form. Discussed the importance of maintaining cold food at 41F or less to limit pathogen growth and avoid causing foodborne illness. Reviewed temperature logs and procedures for monitoring temperatures. PIC will retrain employees to routinely monitor holding temperatures. 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

2ND CONSECUTIVE Observed recently prepped tuna salad tightly covered in a 400 metal pan in the walk-in cooler. Also observed tightly covered, deep pans of recently sliced tomatoes cooling in a reach-in on the cook-line. PIC placed the tuna salad in a 200 pan, loosely covered, and the sliced tomatoes were placed into the walk-in freezer, loosely covered. Reviewed the cooling handout on the walk-in cooler door. 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 review cooling methods with employees and will monitor the times, temperatures, and procedures. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee use bare hands to unscrew the lid off of a beverage bottle, take a drink from the bottle, screw the lid back on, then immediately handle clean dishes and cooking oils and sprays on the cook-line without washing hands. Discussed using a cup with lid and straw to prevent contaminating the hands while touching the lid of screw-top bottles. PIC will retrain employees on proper handwashing and when to wash. The hands are particularly important in transmitting foodborne pathogens. Food employees with dirty hands and/or fingernails may contaminate the food being prepared. Therefore, any activity which may contaminate the hands must be followed by thorough handwashing in accordance with the procedures outlined in the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

2ND CONSECUTIVE VIOLATION Observed a covered metal pan of raw ground beef patties stored on the shelf above cooked chicken in a tightly covered plastic container in the upright refrigerator on the cook-line. PIC placed the cooked chicken above the raw ground beef. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

3RD CONSECUTIVE VIOLATION Observed house-made macaroni salad cold holding in the walk-in cooler with an internal temperature of 48-54F, probe thermometer, verified by person in charge (PIC). According to PIC, the large plastic container was held on the cook-line in an ice bath during lunch service, from 11:30 am - 2:00 pm. After a discussion with the cook, the macaroni was cooked and cooled the day prior to inspection and the ice bath was not able to maintain the macaroni salad at 41F or less. The food and container was not fully submerged and surrounded by ice. PIC voluntarily discarded the macaroni salad, see embargo form. 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 cooked and cooling rigatoni noodles, in a 5-gallon covered plastic container and recently prepped chicken chimichangas (rolled in-house) in a tightly covered 600 metal pan in the walk-in cooler. According to cook, the pasta is placed in an ice bath to cool prior to being stored in the walk-in. Both of the TCS foods observed to be under 70F in the first 2 hours after prep. Reviewed the cooling handout on the walk-in cooler door. Cook placed the noodles and chimichangas, on a sheet pan/200 pan, loosely covered and on the speed rack in the walk-in cooler. 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

3RD CONSECUTIVE VIOLATION Observed a knife with the blade stored in the gap between the prep cooler and prep sink on the cook-line (food debris observed on the equipment). Also observed ice cream scoops in the utensil well in the server's station. The water in the well observed with a milky appearance and food debris. The 78F water supplying the well observed to be a trickle and not sufficient in washing away food particles. PIC will wash and sanitize the knife and scoops. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Raw pork stored over gravy in the the walk in cooler. *The pork was in a deep, covered container and the gravy was covered. PIC relocated the pork to proper location. Ensure that food items are protected from cross contamination during storage, preparation, display. Corrective Action: Corrected at time of inspection.

Inspector's notes

*SECOND CONSECUTION VIOLATION* Liquid eggs-66F and ham-55F in the ice bath in front of the cookline. PIC voluntarily discarded both items-see embargo form. Keep PHF/TCS foods in cold holding at 41F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

*SECOND CONSECUTIVE VIOLATION* Utensil stored in standing water on the counter in the cook line area. Knife stored between the equipment at the make line and hot holding/ice bath area. PIC relocated both items. Ensure that in use food/ice-dispensing utensils are properly stored between uses. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several in-use cooking utensils on the cook-line, held in water at 100F. The steam table was observed to be off. PIC turned the steam table on and will ensure that utensils are stored at 135F or more. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed hash browns and raw shell eggs cold holding in an ice bath on the cook-line, with internal temperatures of 53-60F, probe thermometer. According to PIC, the breakfast foods were placed onto the cook-line 3 hours prior to inspection. PIC discarded the potatoes and eggs, see embargo form. Discussed the importance of maintaining cold food at 41F or less to limit pathogen growth and avoid causing foodborne illness. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed open containers of red salsa (cut tomato) dated 11/12, green salsa (tomatillo) dated 11/12, and spinach dated 11/11 in the server's reach-in cooler. The salsas and spinach should have been discarded 1-2 days prior to inspection. PIC discarded the TCS foods, see embargo form. TCS food must be marked to indicate the date or day the food shall be consumed or discarded when held at a temperature of 41°F or less, for a maximum of 7 days. Corrective Action: 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 cooling, cooked pot roast, initially in the prep area and later moved to the freezer, with an internal temperature of 96-98F, probe thermometer, verified by PIC. The pot roast was left whole, uncovered and in a shallow pan during cooling. Discussed cutting the roast into smaller portions. According to the cooling chart, the pot roast had an internal temperature of 113F, 2 hours prior to taking the temp of 96-98. PIC discarded the pot roast for not cooling from 135-70F in 2 hours, see embargo form. 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. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-2-301.14, P: When to Wash. >>> Observed cook use gloved hands to crack raw shell eggs (contaminating gloves) into a frying pan then touch clean items such as a spatula and a plate in the window for a resident's breakfast, without washing hands and changing gloves. PIC instructed cook to remove gloves, wash hands, and have any contaminated equipment/utensils washed and sanitized. Gloves become contaminated when handling raw proteins, such as raw shell eggs, and require handwashing and changing gloves before handling clean equipment or ready-to-eat foods; hands must be washed between glove changes when changing tasks to prevent contamination of food and food contact surfaces. See violation #24. >>> 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. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.14, P: Cooling. >>> Observed a tightly covered 400 pan of homemade cooked chili in the walk-in cooler with an internal temperature of 44-50F, probe thermometer, verified by PIC. The chili was cooked the day prior to the inspection, according to the label and cooling log (cooling more than 6 hours). It was placed in-between two pans, which did not allow for airflow. PIC discarded the chili, see embargo form. 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 helps to facilitate rapid cooling. TCS foods must cool from 135-70F in 2 hours and from 70-41F in the next 4 hours. 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. >>> 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. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-801.11(A), (B), (C), (E) and (G), P: Pasteurized Foods, Prohibited Re-Service, and Prohibited Food. >>> Observed unpasteurized fried eggs, ordered over medium on a resident's ticket, cooked to an internal temperature of 121F (from raw shell eggs), plated, and placed into the expo window for service to a resident of the highly susceptible population (HSP). PIC instructed cook to discard the undercooked eggs, see embargo. Cook will not serve any undercooked/cracked/combined raw shell eggs for the remainder of breakfast service and in the future unless pasteurized shell eggs are used. Discussed the use of raw shell eggs and pasteurized shell eggs when serving a HSP. Raw shell eggs can ONLY be used for hard-boiling, for baking goods such as cakes, muffins and meatloaf or fully cooked for a single order and immediately served. Pasteurized eggs MUST be used for any egg or as an ingredient of a food that will be served undercooked, and eggs that are combined. Discussed the hazards of serving raw shell eggs to a HSP. Raw or undercooked eggs are particularly hazardous because Salmonella may be present in raw shell eggs. Salmonella often survives traditional preparation techniques. It survives in a lightly cooked omelet, French toast, stuffed pasta, and meringue pies. Pasteurized eggs provide an egg product that is free of pathogens and is a ready-to-eat food. See violation #6. >>> 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. Correct By: Corrected At Time Of Inspection