Andara Senior Living

Inspector's notes

Observed an employee use gloved hands to scrape soiled dishes from the dining room, remove gloves, use bare hands to pick up and dispose of debris on the floor, then prepare a coffee and tomato juice for service to a resident. Employee was instructed to wash hands. PIC will retrain employees on proper glove usage and when to 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. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed single-serve containers of cream cheese and butter stored at the expo window in metal pans. The cream cheese pan was placed into another metal pan with ice water (water/ice not in contact with the cream cheese pan) and the pan of butter was placed directly onto the counter. The cream cheese and butter observed with internal temperatures of 76-78F, probe thermometer, verified by PIC. According to PIC, the cream cheese and butter were placed onto the counter 1.5 hours prior to inspection; PIC placed the food into refrigeration to rapidly cool to 41F. Discussed the importance of maintaining cold food at 41F or less to limit pathogen growth and avoid causing foodborne illness. 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

Observed a pan of raw salmon filets in vacuum sealed (ROP) packages in the walk-in cooler. Observed each sealed package of raw fish with a label indicating that the product needs to be kept frozen and thawed under refrigeration immediately before use. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the inside door of the household microwave in the expo window to have a burned area that appeared to be the start of a hole. Discussed the requirement to use commercial equipment in the kitchen, household is not approved. All food service equipment shall be commercial grade and meet the standards of design and construction in accordance with the American National Standards Institute (ANSI), National Sanitation Foundation or NSF International (NSF), or equivalent standards. PIC will remove the microwave. If a replacement is necessary, it must be commercial. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the handwashing sink near the 3-compartment sink to be very slow draining. PIC will contact maintenance to repair the slow drain. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Multiple employee personal items (water bottles, keys, charger) stored in the make line/cookline area and on the rear prep table. Personal belongings can contaminate food, food equipment, and food preparation surfaces and consequently must be stored in properly designated areas. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed 2 containers of cut lettuce stored in a deep plastic container on top of ice, on the cook-line, with an internal temperature of 52-53F, probe thermometer, verified by PIC. According to PIC, the cut lettuce was placed at the cook-line less than an hour prior to inspection. The lettuce was put into the walk-in to cool to 41F. Discussed making an ice bath with ice and cold water to create a slurry and have the containers submerged, to at least the height of the food in the container. Food sitting on top of the ice will not be maintained 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 food must be maintained at 41°F or less. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee with both hands touch personal cell phone. With contaminated hands employee proceeded in handling clean single service black napkins. Notified Person In Charge (PIC). PIC directed employee to wash hands appropriately. =======Employee not washing hands after engaging in other activities that may contaminate the hands. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed main dish machine with chlorine sanitizer with 0ppm chlorine concentration with inspector and establishment test strips. Notified Person In Charge (PIC). PIC will place work order for machine. PIC will have employee place all food contact equipment through three compartment sink Quat ammonia appropriately. ====== Proper chlorine concentration needs to be 50ppm-100ppm. 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 clean tomato slicer with various red pieces of tomato stuck inside various blades. Notified Person In Charge (PIC). =====Equipment food contact surfaces and utensils shall be clean to sight and touch.

Inspector's notes

Observed on main cook line with cook grabbing raw shelled egg with both gloved hands. Cook then proceeded in taking off gloves and putting on new ones. With contaminated gloved hand cook directly grabbed hash brown from refrigerator. Notified Person In Charge (PIC). PIC directed cook to wash hands appropriately. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed inside autosham warmer unit on main cookline to left of main ovens with two large containers of tomato soup hot holding at 108*F-118*F with inspector and establishment thermometer. Notified Person In Charge (PIC), PIC confirmed internal temperatures. Per PIC the soup was prepared 1hr prior to inspection start time; directed PIC to reheat to above 165*F. Verified after 30 minutes. ========== Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 135°F or higher. Corrective Action: Corrected at time of inspection.

Repeat Violation PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. ===Observed inside main walk in unit with several tcs foods in open bags and containers with expired foods. Observed: open bag of Cooked corn beef from 4/30; expired on 5/5; today is 5/23; observed bag of cooked roast beef from 4/30; expired on 5/5; today is 5/23; spray bottle of liquid egg date marked from 2/19-2/25. Notified Person In Charge (PIC). PIC voluntarily discarded all listed tcs expired foods. =====Check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources Repeat Violations: 2nd,Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. ===Observed inside main walk in unit with several tcs foods in open bags and containers with expired foods. Observed: open bag of mozzarella cheese from 1/30; expired on 2/5; today is 2/8; observed two containers of open eggs salad from 1/30; expired on 2/5; today is 2/8; open bag of cojita cheese with no date markings. Notified Person In Charge (PIC). PIC voluntarily discarded expired foods tcs products listed. ==== A food shall be discarded if: It exceeds the 7 days at 41?F. 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