Mountain Park Senior Living

Inspector's notes

Inside main walk in unit observed raw open sausage and open raw bacon stored directly above open raw cut potatoes and clean food contact bowls. Notified Person In Charge (PIC). PIC moved cut potatoes and clean bowls. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment does not have test strips to test sanitizer levels for the sink and surface (lactic acid) sanitizer used at the three compartment sink/buckets.PIC ordered the test strips at time of inspection. Ensure that proper test kit is present to measure chemical sanitizer concentration for the sanitizer that is being used. Corrective Action: Corrected at time of inspection.

Inspector's notes

No paper towels or hand drying device available at the hand wash sink across from the ice machine area. PIC provided paper towels. Ensure that all hand wash sinks have paper towels or hand drying device available at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

*SECOND CONSECUTIVE VIOLATION* Cottage cheese with 7-9 open date in the reach in cooler in the server pass thru area. Pepperoni item with 6-9 date mark, two additional packages of pepperoni with no date marks, ham item with 6-26 date mark, second package of ham with 7-5 date mark, and turkey deli meat with 7-9 date mark in the walk in cooler. PIC and 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

ROP fish thawing in the walk in cooler. PIC instructed an employee to remove the fish from the ROP environment. Ensure that ROP fish is removed from ROP state prior to thawing in refrigeration. Corrective Action: Corrected at time of inspection.

Inspector's notes

Four containers/ packages of ham items, turkey, and cut tomatoes with no date marks in the cooler drawers and walk in cooler areas. PIC stated that all items were prepped/portioned within the last 4 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. Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-3-501.18 - Priority: 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. Addl Notes: Cooked pasta with no date marks, cooked sausage with no date mark, hotdogs with 3-27 date mark, pudding with 4-2 date mark, two containers of cottage cheese with 3-26 and 4-1 date marks in the cooler drawer and reach in cooler areas. PIC stated that the pasta and sausage were made the previous week and 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

Slicer and pizza cutter stored as clean with excess old food debris present along the blade areas. PIC stated that both items would 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

*Second Consecutive Violation* Employee backpack stored directly on and next to clean linens in the server pass thru area. Ensure that employees have suitable facilities for the orderly storage of employee clothing and other possessions. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No paper towels or hand drying device available at the hand wash sink between the cookline and ware wash area. PIC provided paper towels. Ensure that all hand wash sinks have paper towels or hand drying device available at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Raw salmon stored over open containers of tortilla soup in the walk in cooler. Raw ground beef stored directly behind open container of diced zucchini/squash item causing the ground beef to go over the vegetables when used in the cooler drawer unit in the cook line area. PIC relocated both items to proper locations. Ensure that food is protected from cross contamination during storage, preparation, display. Corrective Action: Corrected at time of inspection.

Inspector's notes

Employee handled personal phone, then went to handle food item and clean equipment in the cookline area 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 and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

Mashed potatoes-120F in the holding unit next to the cook line area. Employee stated that the potatoes had been in the unit for about an hour and a half and relocated to the steamer to reheat. Ensure that PHF/TCS foods are maintained at 135F or above in hot holding. Corrective Action: Corrected at time of inspection.

Inspector's notes

3 packages of ham, 2 enchilada pie items, franks, multiple packages of ground beef, salmon, and cut tomatoes-45-48F in the cooler drawer unit below the cookline area. Regular shell eggs-48F in the cooler drawer unit. Employee stated that all items had been in the unit for an extended amount of time and discarded-see embargo form. Keep PHF/TCS in cold holding at 41F or below. *Ambient temperature of the cooler drawer unit in the cookline area was 52F. PIC removed all food items from the unit and stated that the unit would not be used until it is maintaining 41F or below. Establishment has sufficient refrigeration. Corrective Action: Corrected at time of inspection.

Inspector's notes

3 pans of diced chicken and 2 pans of corn/bean items in the cooler drawer unit at the end of the cookline area without date marks. Southwest sauce in the reach in cooler at the end of the cookline area with 7-20 date mark. PIC stated that the chicken and the corn/bean items were most likely opened/placed into the unit four days prior. 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. *Second Consecutive Violation Corrective Action: Corrected at time of inspection.

Inspector's notes

Multiple serving utensils and tongs stored in a container of standing water between uses in the cookline area. Employee removed the utensils. Ensure that in use food/ice-dispensing utensils are properly stored between uses. Corrective Action: Corrected at time of inspection.

Inspector's notes

Employee personal phone stored on the counter next to the stove, food items, and clean utensils in the cookline area. Ensure that employees have suitable facilities for the orderly storage of employee clothing and other possessions. Corrective Action: Correct prior to next routine inspection.

Repeat Violation 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.---Meat sauce-44F cooling in a large tightly covered container in the walk in cooler. PIC stated that the meat sauce was placed into the cooler the previous day and discarded-see embargo form. Ensure that PHF/TCS foods are cooled within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F to 41°F or less. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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.-----Jello and fruit with 4-20 date mark in the reach in cooler in the server pass thru area. Pepperoni with 4-22 date mark in the walk in cooler. PIC discarded both items-see embargo form. 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.----Pork carnitas with 2-25 date mark, cooked sausage with no date mark, corn item with no date mark, cooked spinach with no date mark, and two packages of ham with no date marks in the reach in cooler in the cookline, cooler drawers, and make line unit. PIC stated that all items had been opened , made, or removed from the freezer within the last 6 days and provided date marks. *The date on the pork carnitas was the freeze date. 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 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.---Sausage patties-84F cooling in the cooler drawer unit below the cookline area. Employee stated that the sausages were made and began cooling about five hours prior and discarded-see embargo form. Ensure that PHF/TCS foods are cooled within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F to 41°F or less. 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.----Three pans of mashed potatoes-119-130F and broccoli cheddar soup-124F in the hot holding unit next to the cookline area. Employee stated that all items had been recently made and relocated all items to the oven or stove to reheat. Keep PHF/TCS foods in hot holding at 135F or above. Correct By: Corrected At Time Of Inspection

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: 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. =========Observed inside sandwich reach in unit with open raw salmon stored directly above liquid pasteurized eggs. Notified Person In Charge (PIC). PIC moved raw salmon to side of liquid pasteurized eggs. ====== Separating raw animal foods during storage, preparation, holding, and display from raw RTE foods and cooked RTE foods. 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. Correct By: Corrected At Time Of Inspection

Core-3-501.15 (B), C: Cooling Methods; Cooling containers. ====Observed inside main walk in unit with large container of cut cantaloupe with lid placed on top. Internal temperature of cantaloupe was at 55*F. Notified Person In Charge (PIC). Per PIC the cantaloupe was cut at 12pm. Time of inspection is 2:50pm. Directed PIC to take of lid to allow cantaloupe to fully cool to 41*F. ======When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be arranged in the equipment to provide maximum heat transfer through the container walls; and loosely covered, or uncovered if protected from overhead contamination, during the cooling period to facilitate heat transfer from the surface of the food. 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