The Citadel Assisted Living

Inspector's notes

Observed deli sliced ham in the walk-in prepared on 7/20 - past discard date. Person in charge (PIC) discarded at time of inspection - see embargo form. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the freezer walk-in refrigerator door not closing properly. Person in charge stated a work order was submitted. All equipment must be 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. ===3RD CONSECUTIVE

Inspector's notes

Observed the freezer walk-in refrigerator door not closing properly. Person in charge stated a work order was submitted. All equipment must be 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. ===2ND CONSECUTIVE

Inspector's notes

Observed the freezer walk-in refrigerator door not closing properly. Person in charge stated a work order was submitted. All equipment must be 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

Observed no paper towels at the handwashing sink at the end of the cook-line. PIC provided paper towels. Discussed the importance of handwashing. Facilities must be maintained in a condition that promotes handwashing. Handwashing sinks must always be accessible and stocked with hot water, soap and paper towels. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several wet wiping cloths in use at the cook-line, server's area, and in the prep area. PIC instructed employees to store wiping cloths in sanitizing solution between use. 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

2ND CONSECUTIVE VIOLATION Observed heavy scoring and gouging on the cutting boards along the cook-line. Discussed replacing or resurfacing the cutting boards to restore a smooth and easily cleanable surface. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

2ND CONSECUTIVE VIOLATION Observed soil and debris on the floors and walls of the cook-line. Discussed cleaning the physical facilities more often. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean to prevent pest activity and pathogen growth. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed soil and debris on the floors and walls of the cook-line, prep area, and dish pit. Discussed cleaning the physical facilities more often. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean to prevent pest activity and pathogen growth. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed heavy scoring and gouging on the cutting boards along the cook-line. Discussed replacing or resurfacing the cutting boards to restore a smooth and easily cleanable surface. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

2ND CONSECUTIVE VIOLATION Observed sour cream, cottage cheese, cut lettuce, whipped cream, salsa, and milk cold holding in the server's reach-in with internal temperatures of 46-55F, probe thermometer, verified by PIC. PIC suspects that the reach-in was opened several times during breakfast. PIC placed the TCS food items into the walk-in to rapidly cool to 41F or less. The reach-in appeared to be maintaining an ambient air temperature of 41F or less; suggested using a probe dial thermometer in a bottle of water to verify that the food is held at 41F or less. Discussed the importance of maintaining cold food at 41F or less to limit pathogen growth and avoid causing foodborne illness. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an open package of sliced ham (dated 4/9), sliced turkey (dated 4/9), diced ham (dated 4/7) and an undated open package of cut lettuce in the cook-line reach-in cooler. PIC discarded the TCS foods for being held 1-3 days past the discard date, see embargo form. Discussed 7-day date marking. Day 1 begins the date that a package of TCS food is opened, such as deli meats, or cooked/prepped, such as noodles or proteins. Adding 6 to day one (6+1) determines the discard date. The Food Code requires that TCS foods be dated and discarded 7 days after opening/prep when held at 41F or less to prevent a hazardous amount of Listeria. Corrective Action: Corrected at time of inspection.

Inspector's notes

Sliced ham and slices turkey stored in an upright refrigerator at the end of the cookline measured at 45 deg F. Per person in charge the containers were removed from refrigerator during lunch service (2 hours). All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection. Discussed proper food storage by minimizing the amount of food taken out during lunch and keeping it on ice. Food items should remain at 41 deg F or below before, during, and after lunch service.

Inspector's notes

Ice cream scoop stored in water with a temperature of 122 deg F. If storing scoop in water the water should be at least 135 deg F to prevent bacteria growth. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Large floor-stand mixer with old food debris on upper side of mixer. The mixer was last used on Saturday per Person in Charge for mashed potatoes. Discussed cleaning frequency and proper cleaning procedure. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sliced turkey and sliced ham in the cook-line reach-in both dated 11/4. The ham and turkey should have been discarded on 11/10, 2 days prior to inspection. Pic discarded the ham and turkey, see embargo form. Discussed 7-day date marking. Day 1 begins the date that a package of TCS food is opened, such as deli meats, or cooked/prepped, such as noodles or proteins. Adding 6 to day one (6+1) determines the discard date. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed heavy scoring and staining on the cutting boards on the cook-line. Discussed replacing or resurfacing the cutting boards to restore a smooth and easily cleanable surface. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed TCS food items such as sliced cheese, sliced tomatoes, deli ham, deli turkey, and assembled croissant sandwiches (lettuce, tomato, cooked protein) being held on the cook-line at room temperature during lunch service, with internal temperatures of 51-52F, probe thermometer, verified by PIC. Also observed milk, salads and cottage cheese cold holding in the server's reach-in with an internal temperature of 51-56F. PIC placed the items from the cook-line and server's fridge into the walk-in to rapidly cool to 41F or less. The cottage cheese was discarded for being held in the refrigerator overnight at an unknown temperature, see embargo. Discussed using an ice bath to store TCS foods in during service if 41F can be maintained. Discussed the importance of maintaining cold food at 41F or less to limit pathogen growth and avoid causing foodborne illness. Except during preparation, cooking, cooling, or when time is used as a control all TCS food must be maintained at 41°F or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41F to 135F too long. Corrective Action: Corrected at time of inspection.

Inspector's notes

3RD CONSECUTIVE VIOLATION Observed cut tomatoes and lettuce, hot dogs, and hardboiled eggs in the cook-line reach-in, without date marks. According to PIC, the TCS foods were prepared or opened 1-2 days prior to inspection. PIC dated each TCS food. Discussed creating a policy for date marking and disposition that is consistently used by staff. The Food Code requires that TCS foods be discarded 7 days after opening/prep when held at 41F or less. Listeria is the pathogen of concern, which cannot be observed by looking at the food in question. Day 1 begins the date that a package of TCS food is opened, such as deli meats, or once cooked/prepped, such as noodles or proteins. Adding 6 to the start date (6+1) determines the discard date. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed heavy scoring and staining on the cutting boards on the cook-line. Discussed replacing or resurfacing the cutting boards to restore a smooth and easily cleanable surface. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. Corrective Action: Correct prior to next routine inspection. 4-402.11 - Core: Fixed Equipment, Spacing or Sealing-Installation Addl Notes: Observed a gap in between the wall and the dish drain boards, 3-comp sink, prep sinks, and hand washing sinks. Discussed re-caulking the gap between the equipment and walls in order to be easily cleanable and prevent pathogen growth and pest harborage. Equipment that is not easily moveable must be sealed to adjoining equipment or walls, if the equipment is exposed to spillage or seepage. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed leaks from the pipes under the 3-compartment sink and the dish machine. The water is being captured by bus tubs, which promotes pathogen growth and pests. Discussed repairing the leaks. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

2ND CONSECUTIVE VIOLATION Observed an accumulation of soil and debris on the floor and wall under the 3-compartment sink, in the dish pit, under equipment on the cook-line, under racks in the dry storage and in the walk-in cooler. Discussed doing a deep cleaning in order to prevent pest harborage conditions, pathogen growth and for general sanitation. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean to prevent pest activity and pathogen growth. Corrective Action: Correct prior to next routine inspection.

Core-2-401.11, C: Eating, Drinking, or Using Tobacco >>> Observed several open and unopened employee beverage bottles (screw-top) and cans in the prep area, on the prep table and on the mixer cart. PIC instructed employees to move the beverages to the designated area. Discussed using a cup with lid and straw to prevent contaminating the hands while working with food and storing beverages below food contact surfaces/food. A covered beverage container with straw is allowed as long as contamination of the hands, food, equipment, or utensils does not occur. An open beverage that is consumed in a designated area must still be stored in a manner to prevent the contamination of food, equipment, utensils, linens and single-service/single-use articles. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-301.12, Pf: 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. >>> Observed no paper towels at the handwashing sink at the cook-line. PIC instructed employee to provide paper towels. Facilities must be maintained in a condition that promotes handwashing. Wet hands transfer bacteria more readily than dry hands. The residual moisture found on the hands after washing allows for bacterial and viral transfer to food or solid surfaces by touch. Hand washing sinks must always be stocked with hot water, soap and paper towels. Correct By: Corrected At Time Of 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 open packages of TCS foods with the following open dates: deli turkey 5/24, deli ham 5/23, roast beef 5/25. The deli meats should have been discarded within 7 days of opening. PIC discarded the deli meats, see embargo form. 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 hardboiled eggs, homemade chicken/egg/tuna salad, hot dogs, cut lettuce and tomatoes, open bags of deli ham/turkey/roast beef, cooked sausage links and patties, and cooked chicken in the walk-in cooler and cook-line reach-in, without date marking. According to cook, the TCS foods were prepared or opened 1-2 days prior to inspection. Cook dated each TCS food. 2ND CONSECUTIVE Discussed creating a policy for date marking and disposition that is consistently used by staff. The Food Code requires that TCS foods be discarded 7 days after opening/prep when held at 41F or less. Listeria is the pathogen of concern, which cannot be observed by looking at the food in question. Day 1 begins the date that a package of TCS food is opened, such as deli meats, or once cooked/prepped, such as noodles or proteins. Adding 6 to the start date (6+1) determines the discard date. Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation >>> Observed several wet wiping clothes stored on the prep tables and equipment in various locations of the kitchen. Employee removed the wet wiping clothes and placed into sanitizer buckets or to be laundered. 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. PIC instructed employee to remove the wiping cloths. Correct By: Corrected At Time Of Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions >>> Observed an accumulation of soil and debris on the floor and wall under the 3-compartment sink and in the walk-in cooler. Discussed doing a deep cleaning in order to prevent pest harborage conditions, pathogen growth and for general sanitation. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean to prevent pest activity and pathogen growth. 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. -- Container of pre-cooked sliced ham in reach in cooler next to steam table at 57 deg F. PIC stated the container had been sitting out during lunch service. Ham discarded. Discussed the importance of maintaining cold food at 41 deg F or below. All other items in the refrigerator were being held at 41 deg F. 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. A container of brown gravy and a large open bag of diced chicken made the day before without a date marking. Items were date marked. :

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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. Prepared tuna at 67 deg F at 1:53pm in the upright prep cooler next to the steam table. PIC stated that tuna was prepared at 11:00am from room temperature and then placed in the prep cooler. Discussed the importance of storing TCS food items that are currently in the cooling process in the walk in cooler so that it is able to cooler from room temperature to 41 deg F in 4 hours. PIC moved tuna into walk in freezer and was then cooled to 38 deg F within 4 hours. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage -- Ice Cream scoop stored in room temperature water (68 deg F). If storing ice cream scoop in water the water temperature must be maintained at 135 deg F or above. Scoops and container where placed at dish machine to be washed, rinsed, and sanitized. Correct By: Corrected At Time Of Inspection

Core-4-402.11, C: Fixed Equipment, Spacing or Sealing >>> Observed large voids between the wall and the 3-compartment sink, dish machine drainboards, and the prep sink. Discussed re-caulking the gap between the equipment and walls in order to be easily cleanable and prevent pathogen growth and pest harborage. Equipment that is not easily moveable must be sealed to adjoining equipment or walls, if the equipment is exposed to spillage or seepage. Correct By: Correct Prior To Next Routine Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained >>> Observed missing dome grates in the floor sinks at the dish machine, steam table and 3-compartment sink. Please replace the dome grates to protect the plumbing waste lines. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions >>> Observed accumulations of soil and debris on the floors and walls in the dish pit and under the 3-compartment sink. Observed soil on the floors in the dry storage area, prep area, under equipment on the cook-line and in the walk-in cooler. Discussed doing a deep cleaning in order to prevent pest harborage conditions, pathogen growth and for general sanitation. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean to prevent pest activity and pathogen growth. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-6-301.12, Pf: Hand Drying Provision. >>> Observed all three handwashing sinks without paper towels or any means of drying hands after washing. PIC refilled the paper towel dispensers. Discussed the importance of having individual-use disposable towels, a heated air dryer, or a continuous towel system that supplies a clean towel to properly dry hands after handwashing. Facilities must be maintained in a condition that promotes handwashing. Wet hands transfer bacteria more readily than dry hands. The residual moisture found on the hands after washing allows for bacterial and viral transfer to food or solid surfaces by touch. Hand washing sinks must always be stocked with hot water, soap and paper towels. >>> 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. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding. >>> Observed pureed pork, hot dogs, and cooked hamburger patties hot holding at the steam table and on the flat-top with internal temperatures of 115-123F, probe thermometer, verified by PIC. PIC reheated the pork, hot dogs and burgers to at least 165F. Maintaining cooked TCS foods at 135F or more during hot holding prevents significant regrowth of heat-injured microorganisms and prevents recontamination with bacteria that are newly introduced. >>> 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. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. >>> Observed diced tomatoes, diced ham, American cheese, and cut lettuce cold holding in the cook-line reach-in with an internal temperature of 53-56F, probe thermometer, verified by PIC. The TCS foods were most likely being held at ambient temperature during breakfast service. The TCS foods were rapidly cooled to 41F. Discussed the importance of maintaining cold food at 41F or less to limit pathogen growth and avoid causing foodborne illness. Except during preparation, cooking, cooling, or when time is used as a control all TCS food must be maintained at 41°F or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41F to 135F too long. >>> 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. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. >>> Observed cut lettuce, hot dogs, sliced and diced ham, cooked chicken breast, hardboiled eggs and house made potato salad in the reach-in cooler on the cook-line without date marks. Cook marked the correct date on the foods, which were all prepped less than 3 days prior to inspection. TCS food must be clearly marked to indicate the date or day the food shall be consumed on premises, sold, or discarded when held at a temperature of 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. >>> 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. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. >>> Observed a six inch hotel pan of cooling cooked spaghetti, tightly covered in the walk-in cooler. The spaghetti had around 20 minutes to cool below 70F. Cook placed the noodles onto 3 separate oven sheets, uncovered on a rack towards the back of the walk-in cooler to rapidly cool to 70F then to 41F or less in the next 4 hours. PIC will retrain employees on proper cooling methods such as using shallow metal pans that are loosely covered and placed into the walk-in cooler/freezer on a speed rack or top shelf to facilitate airflow. Ice wands, using ice as an ingredient and frequent stirring also help to facilitate rapid cooling. TCS foods must cool from 135-70F in 2 hours and from 70-41F in the next 4 hours. >>> 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. Correct By: Corrected At Time Of Inspection