Phoenix Mountain Post Acute

Inspector's notes

Observed no hand soap available at the handwashing sink in the beverage area, which was in-use during the inspection. PIC will provide hand soap in the dispenser that is installed next to the sink. A pump dispenser of hand soap can also be provided. Facilities must be maintained in a condition that promotes handwashing. Hand washing sinks must always be stocked with hot water, soap and paper towels. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the low-temp dish machine with a chlorine sanitizer level of 0 ppm and several racks of dishes that were ran through the machine during the inspection, without being properly sanitized. The bottle of chlorine sanitizer observed to be empty, and the dish employee was unable to find another bottle of the sanitizer. The recently washed dishes were placed into the sanitizer at the 3-compartment sink. The 3-comp sink will be used to sanitize dishes and equipment until the dish machine has a chlorine concentration of 50-100 ppm. According to PIC, the dish machine should be tested at least daily, prior to use, and documented on the log in the dish room. PIC will retrain employee to test the sanitizer. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed open packages of sliced turkey dated 7/24, sliced bologna dated 7/24, sliced ham dated 7/3, and American cheese dated 7/27-8/27; the date of inspection is 8/6. PIC discarded the expired TCS foods, see embargo form. According to PIC, the sliced deli meats are sliced and put into the freezer. The procedure is to write the date when the lunch meat is removed from the freezer. PIC will review the date marking procedure with employees and regularly monitor TCS foods for date marking and being held past the expiration date. 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 date of day one (6+1) determines the discard date. Corrective Action: Corrected at time of inspection.

Inspector's notes

2ND CONSECUTIVE VIOLATION Observed cheese sauce, diced tomatoes, cooked broccoli, cartons of milk, gallons of milk, hot dogs, sliced turkey, shredded lettuce, and cut melons cold holding in the walk-in cooler with internal temperatures of 46-48F, probe thermometer, verified by person in charge (PIC). According to PIC, the food in the walk-in cooler has been stored in the unit at least overnight and for up to two days. The temperature recorded on the temperature log, approximately 5.5 hours prior to inspection, observed to be 31F. The recorded temperature was determined using a damaged hanging ambient thermometer with cracked glass on a rack inside of the walk-in cooler, which stayed in the freezing zone (0-30F) during the inspection. Food temperatures with a food probe thermometer have not been taken from the walk-in cooler. The amount of time that the TCS foods have been in the danger zone is unknown. PIC voluntarily discarded the TCS foods, see embargo form for the complete list. Discussed the importance of maintaining cold food at 41F or less to limit pathogen growth and avoid causing foodborne illness. Discussed routinely using a probe thermometer to check TCS food temperatures in all cold holding units to ensure that the food is stored at 41F or less. Bacterial growth and/or toxin production can occur if 41F to 135F too long. See violation #33. Corrective Action: Corrected at time of inspection.

Inspector's notes

2ND CONSECUTIVE VIOLATION Observed the walk-in cooler with an ambient air temperature of 46F, min/max thermometer, verified by PIC. The TCS food in the unit had internal temperatures of 46-48F, see violation #22. PIC discarded the TCS food in the danger zone and will not use the walk-in cooler until it is maintaining 41F or less. The repair company was contacted during the inspection. Equipment for cooling and cold holding TCS food must be sufficient in number and capacity to provide proper food temperatures (41F or below). The kitchen has sufficient reach-in refrigeration for the remaining food, and the next delivery is in 2 days. PIC has a plan for dinner and will plan for breakfast if the walk-in is not repaired in the next few hours. Re-inspection 24 hours.

Inspector's notes

Observed raw bacon, sliced ham, cooked wild rice, milk cartons, gallons of milk, and containers of yogurt cold holding in the walk-in cooler with internal temperatures of 46-52F, probe thermometer, verified by PIC. According to PIC, the TCS dairy items and bacon were delivered less than 2 hours prior to inspection. The wild rice was discarded for being in the danger zone for an unknown period of time (see embargo form), the sliced ham and raw bacon were placed into the freezer, and the remaining items were placed into the 3-door refrigerator. 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. See violation #33. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the walk-in cooler with an ambient temperature of 46.9F, min/max thermometer during the inspection. According to PIC, the temperature was recorded at 25F at 5 am the morning of the inspection. A delivery was received 2 hours prior to the inspection. The TCS foods were discarded, placed into the walk-in freezer, or the 3-door refrigerator as necessary. The repair company was contacted and arrived during the inspection. An ambient temperature of 40.8F observed in the walk-in cooler while inspector was onsite, after the repair tech added refrigerant to the unit. Equipment for cooling and cold holding TCS food must be sufficient in number and capacity to provide proper food temperatures (41F or below). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the handwashing sink in the warewash area to be falling off of the wall and with a damaged drainpipe. Also observed the handwashing sink at the cook-line and the 2-compartment prep sink to be missing caulk or to have caulk in disrepair. Discussed repairing the drainpipe and caulking the sinks to the wall with silicon. Equipment that is stationary (not easily moved) and subject to moisture must be sealed and maintained to prevent the harborage of insects and rodents. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At time of inspection main dish machine had 0ppm chlorine tested with inspector and establishment test strips 6 times. Notified Person In Charge (PIC). PIC had employee replace chlorine sanitizer. Primed the unit twice. Unit has 0ppm chlorine concentration still. Establishment has working three compartment system with Quat ammonia to sanitize all previously Clean equipment inside and previously washed today. ====Food safety concentration is 50-100ppm chlorine. Corrective Action: Corrected at time of inspection. 2nd Consecutive violation.

Inspector's notes

At time of inspection main dish machine had 0ppm chlorine tested with inspector and establishment test strips 6 times. Notified Person In Charge (PIC). PIC had employee replace chlorine sanitizer. Primed the unit. Unit has 100ppm chlorine concentration now. Clean equipment was inside and previously washed today. Log was not completed yesterday or today for dish machine. ====Food safety concentration is 50-100ppm chlorine. Corrective Action: Corrected at time of inspection. 4-601.11(A) - Priority Foundation: 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. Addl Notes: Observed clean deli slicer with visible white organic matter debris on back of blade. Black organic matter on can opener. Notified Person In Charge (PIC). PIC will have employees rewash, rinse and sanitize can opener and deli slicer. ====Clean to look and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed establishment has removed server line hand sink. Notified Person In Charge (PIC). Hand sinks are not permitted to be removed. Will need to re-install hand sink back in its original place. ===Located to allow convenient use by employee’s in food prep, food dispensing, warewashing areas, and in or immediately adjacent to toilet rooms. 2nd Consecutive Violation. Corrective Action: Correct prior to re-inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed establishment has removed server line hand sink. Notified Person In Charge (PIC). Hand sinks are not permitted to be removed. Will need to re-install hand sink back in its original place. ===Located to allow convenient use by employee’s in food prep, food dispensing, warewashing areas, and in or immediately adjacent to toilet rooms Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed dish employee wash hands inside three compartment sink rinse section. Notified employee, employee wash hands appropriately at designated hand sink. ===Employees washing their hands in a handwashing sink or approved automatic handwashing facility. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee with bare hand grabbing hand full of cut cabbage to make coleslaw. Notified Person In Charge (PIC). PIC discarded contaminated cut cabbage. ====Wash hands per code and shall not contact exposed RTE foods with bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed bottom wooden cabinets destroyed with excessive liquid residue on remaining wood cabinets below juice machine. Notified Person In Charge (PIC). Discussed in previous two inspections. ========Non-food contact surfaces of equipment /utensils are not in good repair. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed exposed bed rock of concrete flooring to left of main cook line aisle. 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. Corrective Action: Correct prior to next routine inspection. 2nd consecutive violation. Corrective Action: Correct prior to next routine inspection.

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. =====Observed continental 3 door refrigerator with ambient temperature of 49*F with min/max thermometer. Notified Person In Charge (PIC). No date or temperature log could be located for the unit. The following food were discarded: hot dogs at 45*F-49*F; cooked turkey at 45*F-53*F; overnight salads at 54*F-56*F; cut lettuce at 54*F. Unit is currently shut down. Recommend deep defrost/replace the unit.========Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. 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. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-7-201.11, P: Separation-Storage. ====Observed chemical spray bottle of comet cleaner angled directly at open single use plates and napkins. Notified Person In Charge (PIC). PIC moved chemical spray comet away from single use plates. ======Toxic substances stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. ===Observed continental 3 door refrigerator with ambient temperature of 49*F with min/max thermometer. Notified Person In Charge (PIC). No date or temperature log could be located for the unit. The following food were discarded: hot dogs at 45*F-49*F; cooked turkey at 45*F-53*F; overnight salads at 54*F-56*F; cut lettuce at 54*F. Unit is currently shut down. Recommend deep defrost/replace the unit. ====Main ambient temperature of refrigerator unit should be at 41*F. 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: Correct Prior To Reinspection

Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability-----Grout in the ware wash areas is damaged. The wall under the two compartment sink is damaged directly over the base cove area. The corner of the walls next to the ware wash area are in disrepair. There is a small hole in the floor directly in front of freezer. Ensure that the walls and grout are repaired to a smooth and easily cleanable surface. Correct By: Correct Prior To Next Routine Inspection