Vista Winds Senior Living

Observed mechanical warewashing machine run several cycles with dirty dishes, and produce a chlorine strength of less than 50ppm. Unit should produce a strength of at 50-100ppm every time for proper sanitation. Person in charge placed a service request, removed dishes, and placed in 3-compartment sink for manual sanitation. All dishes to be washed and sanitized in 3-compartmnet sink until mechanical warewashing unit can produce a consistent strength of 50-100ppm. During inspection, contractor arrived onsite and was able to maintenance unit and produce a consistent strength of 50-100ppm. Discussed importance of completing dish logs prior to washing dishes. PRIORITY VIOLATION-4-501.114 (F1-2) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- On-site Generation. 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. Predefined Comment: Food-contact surfaces must be properly sanitized after washing and rinsing. Predefined Comment: Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Predefined Comment: Food-contact surfaces were properly sanitized at time of inspection.

Repeat Violation Observed several food items in walk-in refrigerator (gravy, marinara, teriyaki chicken, caramelized onions, cooked artichokes, sloppy joe, sherry sauce, alfredo sauce, infused oils with cooked veggies, ground beef, and pepperoni) with date marks over 7 days past preparation date. Person in charge stated foods ground beef and pepperoni were thawed overnight and placed thawed dates on foods. Remaining items discarded. Discussed labeling for thawed items and marking discard dates. Guidance document provided. SECOND CONSECUTIVE VIOLATION 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. 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).

2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation.

Person in charge failed to produce logs of any kind and properly monitor and delegate various food safety tasks to employees such as reheating for hot holding, date marking, sanitation, usage of test strips, keeping hand sinks supplied, etc. Recommended implementing and posting sanitation logs, hot holding logs, date marking documentation, and scheduling an AMC training. Person in charge to reach out to department to schedule training within 2 weeks of inspection. Provide food manager certification and logs prior to re-inspection on 6/5/2026 2-103.11 (A-N) and (P) - Priority Foundation: Person-In-Charge-Duties; Performs Assigned Duties Predefined Comment: A person-in-charge is required onsite at all times, must demonstrate adequate knowledge, and perform all duties as required.

Person in charge unable to provide food manager certification at time of inspection. Provide by next routine inspection. 2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation.

Hand sink near 3-compartment sink without a way to dry hands. No working batteries for soap dispenser at service line, restricting usage of soap dispenser. Person in charge had maintenance stock paper towels and replace batteries in dispenser. 6-301.12 - Priority Foundation: 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. Predefined Comment: 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. Predefined Comment: PIC provided hand drying provision for handwash sink at time of inspection.

Cooked ground beef, canned beans, grilled chicken, beef sandwiches, Florentine soup prepped for meal service in metal holding pans In hot box with an internal temperature ranging 62-120*F. Person in charge mentioned foods were prepped and placed in the unit within 1 hour prior to inspection. All hot temperature-controlled foods should be held at 135*F or above to avoid rapid growth of bacteria. Person in charge turned on burner and reheated ground beef and canned beans to reach internal temperature of 165-172*F to hold at 135*F. Remaining food items voluntarily discarded at end of inspection. Recommended hot holding logs and temperature monitoring during prep. PRIORITY VIOLATION-3-501.16(A)(1) - Priority: 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. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above.

Observed several food items (quinoa, shredded beef, creamed soup, alfredo sauce, diced tomatoes, sliced tomatoes, salsa) throughout facility without date marks. Person in charge stated foods were prepared over 24 hours prior to inspection and had staff place date marks. Salsa date marked for over 7 days prior to inspection 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. Predefined Comment: All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Predefined Comment: All RTE/TCS foods were properly date marked 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).

Hot box at grill line with an ambient temperature of 129*F. Hot holding units should be held at a temperature of 135*F to hold temperature-controlled foods. Employee mentioned they put in a service request and placed out of order sign. Owner to provide work order invoice once completed. No temperature-controlled foods to be held in unit until unit can hold an ambient temperature of 135*F or above. All foods to be held on stove or steam table. 4-301.11 - Priority Foundation: 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. Predefined Comment: Hot holding equipment must have the capacity to maintain TCS foods at 135°F or above. Must repair hot holding equipment such that it maintains TCS foods at 135°F or above.

No quaternary test strips available for quaternary dispenser at 3-compartment sink. Person in charge to place order and provide photos via email prior to re-inspection on 6/5/2026. 4-302.14 - Priority Foundation: Sanitizing Solutions, Testing Devices. 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. Predefined Comment: Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection.

6-301.12 - Priority Foundation: 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.

3-305.11 - Core: Food Storage - Preventing Contamination from the Premises