Pennington Gardens

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

The certified manager was not present during the inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

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. Observed blanched green beans stored below raw beef with a pan in between in the upright refrigerator in prep area. Item was moved. Corrective Action: Corrected at time of inspection.

Inspector's notes

Food-contact surfaces must be properly sanitized after washing and rinsing. Chlorine sanitizer concentration at 0 ppm at dish machine while food contact surfaces were being cleaned. Sanitizer bucket was changed, and machine was primed by person in charge. Sanitizer concentration was measured at 50ppm after bucket was chained. Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Core-3-302.11 (A3-8) , C: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. 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/4621/AMC-Toolbox---Cross-Contamination. A pan of raw liver stored above a closed package of cooked ham chunks in the upright refrigerator in prep area. Employee immediately moved the liver to be cooked. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence - Observed several (more than 20) fruit flies in dry storage area near bananas. Please contact pest control operator to address the fruit flies. Correct prior to re-inspection. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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 a server handle soiled dishes from the dining area then immediately touch a clean cup and fill it with a beverage for a resident. Observed servers handle soiled dishes in the dish room then begin to put away clean dishes from the rack in the dish machine, without washing hands. Also observed the cook handle soiled dishes then clean dishes, and use gloved hands to crack raw shell eggs, change gloves, then immediately begin to plate food, without washing 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. Correct By: Corrected At Time Of Inspection

Repeat Violation 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 hand washing sink at the cook-line or in the server's area. PIC notified maintenance to replace the paper towels. Discussed the importance of having individual-use disposable towels, a heated air dryer, or a continuous towel system that supplies user with 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. Handwashing sinks must always be stocked with hot water, soap and paper towels. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-4-901.11, C: Equipment and Utensils, Air-Drying Required >>> Observed stacks of recently washed plastic plate covers, stored at the cook-line, with water in between each cover and dripping. Discussed using a drying rack or leaving on the dish machine rack in a self-draining position that allows air drying. Items must be allowed to drain and to air-dry before being stacked or stored. Stacking wet items such as pans prevents them from drying and may allow an environment where microorganisms can begin to grow. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-5-202.13, P: Backflow Prevention, Air Gap >>> Observed the nozzle of the spray arm at the 3-compartment sink to be below the flood rim level. The spring of the spray arm appears to not be lifting the hose enough to provide an air gap between the flood rim level and nozzle. An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch). The water outlet of a drinking water system must not be installed so that it contacts water in sinks, equipment, or other fixtures that use water. Providing an air gap between the water supply outlet and the flood level rim of a plumbing fixture or equipment prevents contamination that may be caused by backflow. Re-inspection in 3 days; please repair the spring/spray arm or replace to ensure that the outlet point of the spray arm is at least 1" above the flood rim. Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd

Repeat Violation Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability >>> Observed several pieces of the coved base tiles on the exterior of the walk-in freezer, and the metal threshold to be in disrepair. Discussed replacing or repairing the coved base and threshold to provide a smooth, easily cleanable, durable surface that is free of pits and gaps. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 3rd

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.----No paper towels or hand drying device available at hand wash sinks in the cookline and ware wash areas. PIC provided paper towels. Ensure that all hand wash sinks have paper towels or hand drying device available at all times. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-4-402.11, C: Fixed Equipment, Spacing or Sealing----The hand wash sink in the ware wash area is not sealed to the wall. EQUIPMENT that is fixed because it is not EASILY MOVABLE shall be installed so that it is SEALED to adjoining EQUIPMENT or walls, if the EQUIPMENT is exposed to spillage or seepage. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 3rd

PRIORITY VIOLATION-5-202.13, P: Backflow Prevention, Air Gap----Spray nozzle below flood rim at three compartment sink. PIC adjusted spray nozzle to hang above flood rim. Ensure that potential cross connections are prevented. Correct By: Corrected At Time Of Inspection

Core-6-501.110, C: Using Dressing Rooms and Lockers----Employee personal phone stored directly on a box of open gloves in the cookline area. Open employee drinks stored next to the open gloves and with single service items in the cookline area. Employee sweaters/coats stored directly over single service items in the storage room area. PIC had all items relocated to proper location. Ensure that employees have suitable facilities for the orderly storage of employee clothing and other possessions. Correct By: Corrected At Time Of Inspection