The Retreat at Alameda

Inspector's notes

-- In reach-in refrigerator, observed unsealed cartons of unpasteurized shelled eggs being stored directly above opened case of fully cooked sausage links. No visible contamination observed. Reviewed approved food storage with PIC: All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

-- In reach-in refrigerator, observed multiple packages of salmon in reduced oxygen packaging (ROP) with "keep frozen/remove from packaging when thawing" notice on label. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. Requested all ROP fish be removed from ROP packaging at time of inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

-- Multiple employees observed in kitchen working with exposed food/equipment with loose and unrestrained hair. Reviewed MCESD requirements with PIC: Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, or other effective hair restraints and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single service and single-use articles. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

-- In kitchen, 1 of 2 handwashing sinks available (the hand sink closest to dish area/food prep area) did not have any soap available. In bistro area, 1 of 1 hand sinks did not have soap available for handwashing. The person in charge stated they are waiting for shipment to arrive to restock hand soap in dispensers. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Provide proof of soap available for all hand sinks prior to 10-day re-inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

-- In walk-in refrigerator, raw packages of reduced oxygen packaging (ROP) fish was stored above ready-to-eat/fully cooked case of beef. An opened case of raw bratwurst sausages were stored above unopened packages of sliced turkey. No visible contamination observed. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

-- Quat sanitizer undetectable (less than 150ppm) at 3-compartment sink. The person in charge replaced the empty container of quat sanitizer and the concentration measured between 150ppm-400ppm. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Corrective Action: Corrected at time of inspection.

Inspector's notes

-- In walk-in and reach-in refrigerators, observed the following RTE, TCS items without date mark labels: brats, hamburgers, roast beef deli meat, meatloaf, sliced ham deli meat, chicken cordon bleu, and brown rice. The person in charge stated the items were prepared on 6/13/25. All RTE/TCS foods were properly date marked at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.

Inspector's notes

-- In walk-in and reach-in refrigerator, observed multiple packages of raw salmon in ROP. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. Requested all ROP fish be removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

-- Observed opened Styrofoam cup for employee beverage without a lid or straw near food prep line. The person in charge discarded the beverage at the time of inspection. Only a covered beverage container is allowed as long as contamination of the hands, food, equipment, or utensils does not occur. To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area. Corrective Action: Corrected at time of inspection.

Inspector's notes

-- Multiple cutting surfaces/boards on prep line observed with heavy scoring and discoloration. All food-contact surfaces and equipment must be smooth, non-absorbent, easily cleanable, and maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

-- Heavy grease and food debris buildup observed throughout the kitchen: under dish area, behind cooking equipment, on floors of prep line, and liquid spillage in walk-in refrigerator. Discussed increasing cleaning frequencies to maintain a clean and sanitary facility. 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. Corrective Action: Correct prior to next routine inspection. 6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: -- Observed multiple missing ceiling tiles above food prep area. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

-- Heavy grease/debris buildup observed on vent hood inserts above grill and fryers. Discussed increasing cleaning frequencies. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

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. -- Observed deli ham, marinara sauces, brown gravy, shredded lettuce, macaroni salad, wild rice, grilled chicken, bbq pulled chicken, and cooked cavatappi noodles with date marks ranging from 5/23-5/27 in the walk-in refrigerator and reach-in prep coolers. At the time of inspection, all listed items were discarded. Ensure opened packages/containers of ready-to-eat (RTE) TCS foods are used and/or discarded within 7 days. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-801.11(A), (B), (C), (E) and (G), P: Pasteurized Foods, Prohibited Re-Service, and Prohibited 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/4619/AMC-Toolbox---Approved-Source. -- -- Observed case of raw shell unpasteurized eggs in the walk-in refrigerator and "egg any style" on the menu (menu states eggs can be served over easy, medium poached, and fried). Reviewed HSP requirements: in facilities serving a highly susceptible population, raw shell eggs may only be used for hard boiling or as an ingredient in baking mix for shelf-stable products such as cakes, muffins, brownies, etc. At the time of inspection, the PIC stated they will order pasteurized eggs and the unpasteurized eggs will only be used for hard boiling or baking purposes. Correct By: Corrected At Time Of Inspection