Pueblo Norte Senior Living

Inspector's notes

Observed a deep, plastic, covered pan of recently prepped egg salad cooling in the top of the prep cooler in the prep area, a deep, covered, plastic hotel pan of recently prepped cut lettuce, and two deep, plastic, covered buckets of recently prepped cut lettuce in the 2-door reach-in cooler near the server's area, all with internal temperatures of 57-60F, probe thermometer, verified by PIC. According to PIC, the TCS foods were prepped and started cooling less than 2 hours prior to inspection. PIC placed the TCS foods into the walk-in cooler to rapidly cool to 41F. Discussed proper cooling methods and containers. Deep, covered, plastic pans are not effective containers for heat transfer and air circulation. Shallow, metal and loosely covered containers facilitate heat transfer. Reach-ins and prep coolers are designed to maintain food temperatures and may not cool rapidly. TCS foods starting at ambient temperature have 4 hours to cool to 41F or less and should be placed into the walk-in cooler for rapid cooling. Corrective Action: Corrected at time of 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 several knives stored as clean in the knife container in the cook/prep area, with dried food debris on the blades. The knives are used to cut various TCS and non-TCS foods. PIC will have the knives washed and sanitized. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a partial ceiling tile and cardboard being used in the drop ceiling (grid) above the steam table. Some areas of the space surrounding the partial tile and cardboard are open, exposing the kitchen/food/equipment to the attic space. Discussed replacing the ceiling tile to protect the kitchen and food stored below the opening. Physical facility must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed clean deli slicer with several areas of white organic matter build up on front and back of slicer blade. Notified Person In Charge (PIC). Employee will rewash, rinse, and sanitize slicer. Also observed two can openers with black and orange organic matter residue. Notified PIC. PIC will have employee rewash, rinse, and sanitize. ===Clean to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed food chef worker inside kitchen areas with blue bandage on left hand thumb opening and working with open beans and other tcs foods. . Notified Person IN Charge(PIC). PIC directed employee to put on gloves when working inside kitchen areas and food preparation. Bandage was used to cover up bleeding cut.=== Corrective Action: Corrected at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed on floor of main cook line by two ovens was open style rodent trap with bait. Notified Person In Charge (PIC).==== Rodent bait shall be contained in a covered, tamper-resistant bait station. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed by server station areas with multiple cabinets in disrepair. Notified Person In Charge (PIC). Discussed with PIC on multiple occasions. ===Non-food contact surfaces of equipment /utensils are not in good repair. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed missing cove bases by buffet wall; missing ceiling tiles in storage area; various holes in flooring showing exposed concrete bed floor. Discussed in multiple occasions with Person In Charge (PIC). Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed inside main walk in unit on speed rack with 3 trays of raw ground beef stuffed bell pepper stored directly above cooked pasta; cut lettuce; cooked cheddar baked potatoes. Notified Person In Charge(PIC). PIC moved all foods listed away from raw bell peppers. ====Separating raw animal foods during storage, preparation, holding, and display from raw RTE foods and cooked RTE foods. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. ===Observed server employee directly grab open lemon wedge for beverage with barge left hand. Notified Person In Charge (PIC). PIC discarded contaminated beverage. ========= 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. 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-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. ====Observed inside low reach in continental refrigerator with ambient of 53.6*F-56*F with min/max thermometer. Inside the unit was cut lettuce at 53-56*F; cooked cut chicken at 53*F; feta cheese at 56*F; raw salmon at 56*F. Notified Person In Charge (PIC). Per PIC the unit is used for lunch. Directed PIC to move all food in ice baths and moved to walk to cool to below 41*F. Verified after 40 minutes all tcs foods below 41*F. Time of inspection is at 12:30pm. Lunch start at 10:30am. ============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: Corrected At Time Of Inspection

PRIORITY VIOLATION-2-301.14, P: When to Wash. ===Observed prep cook employee put food into mouth and eat it with right hand. Employee proceeded with contaminated hand to work with open foods containers of cooked vegetables. Notified Person In Charge (PIC). PIC directed employee to wash hands appropriately. ====== Employee not washing hands after using the toilet room; caring for or handling service animals or aquatic animals; coughing, sneezing, using a handkerchief or disposable tissue; using tobacco, eating, or drinking. 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

Repeat Violation Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods. ===Observed several walls and side panels warped or missing inside main dish pit areas. Observed exposed wood to left back entrance. Repeat Violations: 2nd,Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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.----No paper towels or hand drying device available at the hand wash sink in the server pass through area. PIC provided paper towels. Ensure that all hand wash sinks have paper towels or hand drying device available at all times. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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.----Chlorine sanitizer in dish machine at 0ppm. PIC called to have the dish machine serviced and stated that all dishes would be sanitized in the three compartment sink until the dish machine is repaired. Ensure that sanitizer is at proper concentration according to manufacturer’s directions. Correct By: Corrected At Time Of Inspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods-----The walls in the ware wash area are in significant disrepair next to the hand wash sink and next to the sanitize area of the three compartment sink. Ensure that the walls are repaired to a smooth and easily cleanable surface. Correct By: Corrected At Time Of Inspection