Pacifica

Inspector's notes

Observed employee mop with gloved hands, handle soiled dishes, then use the same gloves to put away clean dishes without removing gloves and washing hands. Employee also entered the kitchen from the dining area and retrieved a bowl of oatmeal and condiments for a resident, without washing hands prior to handling the clean food and dish. 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. 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 Low temp mechanical dish machine had a concentration of 0 ppm chlorine while in use. Verified with person in charge's (PIC) test strips. The container of sanitizer observed to be empty. PIC will have recently washed dishes rewashed, rinsed, and sanitized. The 3-comp sink will be used to sanitize all kitchenware until the chlorine concentration in the dish machine is at 50-100 ppm. Discussed checking the sanitizer concentration every morning and logging the concentration and necessary corrections before the dish machine is used in order to properly destroy pathogens on the dishes. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the low-temp mechanical dish machine with a concentration of 0 ppm chlorine while in use. Verified with person in charge's (PIC) test strips. The chlorine bucket appeared to be almost empty and would not prime. PIC will have recently washed dishes rewashed, rinsed, and sanitized. The 3-comp sink will be used to sanitize all kitchenware until the chlorine has been replaced and the concentration in the dish machine is at 50-100 ppm. Discussed checking the sanitizer concentration every morning and logging the concentration and necessary corrections before the dish machine is used in order to properly destroy pathogens on the dishes. Emailed a sanitizer log. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no paper towels at restroom. Notified Person In Charge(PIC). PIC will have housekeeping employee restock paper towels. ===All hand sinks at all times need to be stocked with hand towels or other hand drying provision. Corrective Action: Corrected at time of inspection. 6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. 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. Addl Notes: Observed no hand soap at main hand sink. Notified Person In Charge (PIC). PIC will have employee restock with hand soap. ====All hand sinks need to be stocked with hand soap at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed excessive leakage from below three compartment sink. Notified Person In Charge (PIC). =====Leakage under sink. Corrective Action: Correct prior to next routine inspection.

Core-2-401.11, C: Eating, Drinking, or Using Tobacco-----Opened employee drink item stored on the prep table area next to clean equipment and food items. PIC removed the drink. Ensure that employees eat and drink where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result. Correct By: Corrected At Time Of Inspection

Repeat Violation 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.---Two prepared plates/bowl of resident food items containing eggs, sausage, and cream of wheat-83-96F in the toaster oven. PIC stated that the food was sent to the kitchen about an hour and a half prior and discarded the food. Keep PHF/TCS foods in hot holding at 135F or above. 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.----Sour cream with expiration date of 9-10, cottage cheese item with no date mark, and portioned carafe of milk with no date make in the reach in cooler. PIC discarded al 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. Correct By: Corrected At Time Of Inspection