Arbor Ridge

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Walk-in freezer with excessive condensation leaks throughout ceiling, causing ice to accumulate on shelving and boxes where food is stored. Door is in disrepair. Heating element is separated from frame causing ice to accumulate in seams and expand door, not allowing for proper closure. All areas should provide food protection and be in good repair. Person in charge to ensure foods are not stored near leaks and stated a work order was placed and will be serviced soon. Corrective Action: Correct prior to next routine inspection. Predefined Comment: All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. 6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Observed cut tomatoes, shredded cheese, open gallons of milk, in cold holding unit with an internal temperature ranging 47-54*F. Actively cooling foods shold be placed in equipped refrigeration. Person in charge stated foods were prepared within one hour of inspection and were placed in walk-in for quick cooling. Corrective Action: Correct prior to next routine inspection. Predefined Comment: 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. 3-501.15 (B) - Core: Cooling Methods; Covered and Properly Arranged Containers. 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 hand sink in coffee service area with a buildup of grime in basin. Person in charge to implement cleaning schedule. Corrective Action: Correct prior to next routine inspection. Predefined Comment: Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. 6-501.12 - Core: Cleaning, Frequency and Restrictions

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At time of inspection, there were no paper towels at handwashing sink located at the servers/beverage station. PIC stocked the paper towel dispenser at time of inspection. Please ensure that all hand sinks are always stocked with paper towels and have functioning paper towel dispensers so that employees can properly dry their hands. Residual moisture on the hands can increase the level of touch-contact associated bacterial transfer following handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed quat sanitizer in wiping cloth bucket to be below the required 200-400ppm. New buckets were made at time of inspection. Discussed proper sanitizer concentration and importance of maintaining and checking dispensers for air bubbles when filling out sanitizer buckets. Corrective Action: 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. Brown gravy and cream soup in metal holding pan on steam table, with an internal temperature of 120-124*F. Person in charge mentioned foods were placed in the unit within 1 hour prior to inspection. Steam table was turned off and had an ambient temperature of 118*F. All hot temperature controlled foods should be held at 135*F or above. Person in charge turned on steam table and reheated foods in grill to reach internal temperature of 175*F to hold at 135*F. Recommended keeping foods on stove with burner or keeping steam table on in between services on to maintain proper hot holding temperatures. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-3-303.12 (A), C: Storage or Display of Food in Contact with Water or Ice; Permeable Packaging Items stored on top shelf of walk in freezer, completely covered in ice from leaking pipes and condenser fan. All food should be protected and avoid contamination. Person in charge to remove food items from area until unit is fixed. SECOND CONSECUTIVE VIOLATION Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Repeat Violation Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods Walk-in freezer with excessive leaking around piping and at condenser fan, causing ice to accumulate on shelving underneath unit where food is stored. All areas should provide food protection and be in good repair. Person in charge stated a work order was placed and will be serviced soon. SECOND CONSECUTIVE VIOLATION Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Priority Foundation-4-601.11(A), Pf: 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. Observed industrial can opener, put away as clean, with excessive black sticky organic matter on blade and on surrounding place holder. All equipment and food contact surfaces must be clean to sight and touch. Person in charge had employee remove equipment and place in dishwashing area for proper cleaning and sanitizing. Correct By: Corrected At Time Of Inspection

Core-3-303.12 (A), C: Storage or Display of Food in Contact with Water or Ice; Permeable Packaging Items stored on top shelf of walk in freezer, completely covered in ice from leaking pipes and condenser fan. All food should be protected and avoid contamination. Person in charge to remove food items from area until unit is fixed. Core-3-305.12, C: Food Storage, Prohibited Areas Packaged raw chicken, stored on floor on pan in walk-in freezer. Pan contained raw chicken drippings. All food should be stored 6inches from off the floor. Person in charge to organize unit and make room for thawing chicken on bottom shelf. Correct By: Correct Prior To Next Routine Inspection

Core-MCEHC Chap. 8, Sec. 2, Reg. 5 (a)-(c), C: Gloves, Use Limitations Observed employee wash and dry hands with gloves on. Gloves are to be for single use only and disposed when completed with use/task. Person in charge had employee discard gloves before sending employee on break. Correct By: Corrected At Time Of Inspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods Walk-in freezer with excessive leaking around piping and at condenser fan, causing ice to accumulate on shelving underneath unit where food is stored. All areas should provide food protection and be in good repair. Person in charge stated a work order was placed and will be serviced soon. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold 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/4576/AMC-Toolbox---Cold-Holding. ----- Sliced tomatoes, cut lettuce, sliced and shredded cheese observed with internal temperature of 45-47*F while being cold held in a reach-in cooler that had an ambient temperature of 50*F. Per PIC, the unit was stocked less than an hour prior to this inspection and all items came from the walk-in cooler (41*F or below). All items were returned to the walk-in cooler where they were later observed below 41*F. TCS foods must be cold held at 41*F or below to prevent bacterial growth. Discussed the temperature danger zone (range between 41*F and 135*F) with PIC. Advised PIC to store all extra food containers in the walk-in cooler until the reach-in cooler is fixed. Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-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/4617/AMC-Toolbox---Cooling. ----- Reach-in cooler by grill observed with ambient temperature of 50*F. The unit is used to store TCS food during meal periods. Sliced tomatoes, cut lettuce, shredded cheese inside the unit were observed with internal temperatures of 47-49*F. PIC stated that all items had only been in the unit less than 1 hr and all were returned to walk-in cooler where they were later observed at 41*F or below. The walk-in cooler was observed with an ambient temperature of 38*F. The cold holding unit should have an ambient temperature of 41*F or below. Suggested the use of ice baths until unit can hold an ambient of 41*F or below. Establishment has other cold holding units to use. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd