Acoya

Inspector's notes

Observed mixed steam vegetables in a container being hot held on the grill top at 115*F using probe thermometer, verified by person in charge. Person in charge stated they were prepared and placed in container approximately three hours prior to inspection and voluntarily discarded - see embargo form. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed container of provolone cheese sitting in the top of the make-line unit on top of other containers at 46*F using probe thermometer, verified by person in charge. Person in charge stated the provolone cheese was placed in the unit approximately one hour prior to inspection and relocated to the walk-in to rapid cool. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed container of macaroni salad in the top of the make-line unit that was prepared on 1/19/26 - past the discard date. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed screw top water bottles for employees across the facility. Discussed ensuring that cups with straws and lids or other containers that prevent potential contamination with a mouth contact point are used in place screw top water bottles. Employee discarded screwtop water bottle and switched to a water bottle with a straw. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in-use chemical dishwasher testing a 0ppm of chlorine. Upon further inspection, it was discovered that the bucket of sanitizer was empty. Asked staff to sanitize all dishes via the 3-component and do any further dishes with the 3-comp sink until sanitizer can be replaced and machine can be verified working. 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: Observed stacked metal pans in storage with large pieces of food debris still between them. Observed slicer and sandwich press in storage with food debris. Manager removed them from storage and asked employees to rewashed. Discussed ensuring that equipment not in use and in storage are cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed hash browns held at 105*F in broiler above grill. Per employee, hashbrowns were made about 2 hours prior. Discussed ensuring that all TCS food being hot held remains above 135*F except during preparation, cooking, cooling or when time is used as a control. Employee willingly embargoed out of temperature hashbrowns and remade a new batch and placed them in the warmer for hot holding. Corrective Action: Corrected at time of inspection.

Inspector's notes

2ND CONSECUTIVE VIOLATION Observed cook use gloved hands to crack and cook raw shell eggs then immediately handle clean utensils, a clean plate for immediate service to a resident, and clean equipment in the toaster area, without removing gloves and washing hands. Inspector notified PIC about the contamination of the equipment and that employee must remove gloves and wash hands. Discussed the importance of washing hands after contamination and prior to handling clean utensils, food etc. in order to prevent the transfer of pathogens. PIC will retrain employees on proper handwashing and when to wash. The hands are particularly important in transmitting foodborne pathogens. Food employees with dirty hands and/or fingernails may contaminate the food being prepared. Therefore, any activity which may contaminate the hands must be followed by thorough handwashing in accordance with the procedures outlined in the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw shell eggs stored in a reach-in on the cook-line and eggs offered "any style" on the menu. Observed 3 eggs, ordered and cooked sunny side-up with the yolk and part of the whites uncooked, plated in the expo window and served to a resident. According to cook and PIC, the raw shell eggs are being served undercooked, such as fried and sunny side-up eggs. The establishment usually uses pasteurized shell eggs and had recently received the raw shell eggs in error. Cook will not serve any undercooked/cracked/combined raw shell eggs for the remainder of the breakfast service and in the future unless pasteurized shell eggs are used. Discussed the use of raw shell eggs and pasteurized shell eggs when serving an HSP. Raw shell eggs can ONLY be used for hard-boiling, for baking goods such as cakes, muffins and meatloaf or fully cooked for a single order and immediately served. Pasteurized eggs MUST be used for any egg or as an ingredient of a food that will be served undercooked, and eggs that are combined. Discussed the hazards of serving raw shell eggs to an HSP. Raw or undercooked eggs are particularly hazardous because the virulent organism Salmonella may be present in raw shell eggs. Salmonella often survives traditional preparation techniques. It survives in a lightly cooked omelet, French toast, stuffed pasta, and meringue pies. Pasteurized eggs provide an egg product that is free of pathogens and is a ready-to-eat food. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several wet wiping cloths in use on cook-line and the expo area. PIC placed the wiping cloths into a sanitizer bucket. Soiled wiping cloths, especially when moist, can become breeding grounds for pathogens that could be transferred to food. Any wiping cloths that are not dry (except those used once and then laundered) must be stored in a sanitizer solution of adequate concentration between uses. Corrective Action: Corrected at time of inspection.

Inspector's notes

Employee handling dirty equipment in ware wash area went to handle clean items without washing hands. Employee in the server pass through area handled personal phone, then went to handle a sauce item and dry foods in cabinet without washing hands. Employees were asked to wash hands and PIC stated that employees would be instructed on when to wash hands. Ensure that employees wash hands after engaging in activities that may contaminate hands and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

Cut lettuce item with 1-28 date mark, egg salad with 2-3 date mark, pasta salad with 2-3 date mark, potato salad with 2-3 date mark, chicken salad with expiration/ discard date of 2-3, gravy with 2-3 date mark, cooked shrimp with 2-3 date mark, and two separate dairy items with expiration dates of 1-29 and 1-30 date marks in the reach in coolers in the cookline and server pass through areas, cooler drawer, and walk in cooler. PIC discarded all items-see embargo form. Ensure that ready to eat PHF/TCS foods are properly date marked for use within seven days and are disposed of when date mark/expiration date has been surpassed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the high-temp dish machine with recently washed dishes, reach a maximum surface temperature after several full cycles, of 153.8F min/max thermometer, verified with PIC's hot water disc. PIC contacted the repair company for service. Discussed the option to switch the dish machine over to chemical sanitizing. A utensil temperature of at least 160F must be reached during the final rinse cycle for adequate sanitation. All dishes will be sanitized in the 3-compartment sink until the dish machine is fully operational with a final rinse temperature that achieves a utensil surface temperature of 160F, or the equipment can be switched to chemical sanitizing (50-100 ppm chlorine) with low temperature water. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several TCS food items stored in the server's reach-in refrigerators, such as cooked shrimp, roasted red peppers, hardboiled eggs, and cottage cheese, past the discard date. PIC discarded; see embargo form for complete list with start dates. 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.