Vista Winds Senior Living

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Observed chicken salad, tuna salad, and potato salad marked as prepared on 5/12 and 5/17, and date marked for discard on 2/26 and 2/27. Foods should be discarded within 7 days of date prepared. Person in charge voluntarily discarded. 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: Predefined Comment: All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Predefined Comment: 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).

Inspector's notes

Observed a chlorine dishwasher with 0ppm of chlorine concentration after final rinse. Chlorine test strips were available and easily accessible. After several attempts to prime the machine, a sanitizer concentration of 50-100ppm was observed after final rinse. Advised PIC to obtain a dishwasher log to monitor sanitizer concentration on daily basis. Chlorine sanitizer must be maintained between 50-100ppm to ensure proper sanitizations of dishes. Corrective Action: Corrected at time of inspection. 4-601.11(A) - Priority Foundation: 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. Addl Notes: Mechanical slicer and the dicer both observed with food debris around blades while being stored as clean. The slicer was last used the day before per employee. PIC will have the slicer cleaned again before placing in clean storage. Please ensure food contact equipment is properly cleaned and sanitized before storage for future use. Food contact equipment shall be clean to both sight and touch. PIC assigned staff the task to clean both equipment. Corrective Action: Corrected at time of 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. ----- The following products were observed with an internal temperature of 49-51*F while being cold held inside the make-line unit nearest to dry storage; Sliced tomatoes, sliced ham, turkey, roast beef, sliced and shredded cheese, and tuna salad. Per person in charge (PIC), the unit was stocked either the night before or during morning hours. More than 4hrs had passed. The ambient temperature of the unit was 50*F according to the thermometers inside as well as the built-in digital thermometer. All products were voluntarily discarded at time of inspection. 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 utilize temp logs to help monitor refrigerator temps. PIC is to submit a work order for the make-line unit. Establishment has other units to use in the mean time. Correct By: Corrected At Time Of Inspection

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. ------- observed multiple opened bags of cheese in reach-in without a date mark, two containers of sliced ham in walk-in cooler without a date mark. Per employee, all items were opened more than 24hrs prior. Adjusted dates were placed on all items mentioned above. Discussed with PIC that date marking shall be done within 24hrs of preparing or opening RTE (ready to eat) TCS (time/temp control for safety) foods. Listeria is the pathogen of concern. RTE/TCS can be kept for a max of 7 days when held at 41*F or less. Correct By: Corrected At Time Of Inspection

Core-3-501.15 (B), C: Cooling Methods; Cooling 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 cooked breakfast sausage and corn beef harsh being cooled with lids tightly sealed. Both products were within cooling parameters. Keep lids off while cooling to facilitate rapid cooling of food. Lids removed during inspection. Correct By: Corrected At Time Of Inspection