Clearwater

Inspector's notes

Observed no cove base installed at the floor/wall junction under the counter, along the wall with the sinks and dish machine. Coving and sealing of the floor/wall junctures is required to provide a surface that is conducive to water flushing. Corrective Action: Correct prior to next routine inspection. ===3RD CONSECUTIVE 6-201.11 - Core: Floors, Walls and Ceilings-Cleanability Addl Notes: Observed unsealed concrete with holes and pits on the floor under the counter with the sinks and dish machine. Discussed sealing the floor with epoxy. Kitchen surfaces must be smooth, easily cleanable, durable and non-absorbent to deter pest activity and pathogen growth. Corrective Action: Correct prior to next routine inspection. ===3RD CONSECUTIVE

Inspector's notes

Observed butter, almond milk, yogurt, and open container of V8 juice in the reach-in refrigerator ranging from 47*F to 51*F using probe thermometer, verified by person in charge. Ambient temperature of the unit was 49.1*F using min/max thermometer. Person in charge voluntarily discarded all items, see embargo form. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no cove base installed at the floor/wall junction under the counter, along the wall with the sinks and dish machine. Coving and sealing of the floor/wall junctures is required to provide a surface that is conducive to water flushing. Corrective Action: Correct prior to next routine inspection. ===2ND CONSECUTIVE 6-201.11 - Core: Floors, Walls and Ceilings-Cleanability Addl Notes: Observed unsealed concrete with holes and pits on the floor under the counter with the sinks and dish machine. Discussed sealing the floor with epoxy. Kitchen surfaces must be smooth, easily cleanable, durable and non-absorbent to deter pest activity and pathogen growth. Corrective Action: Correct prior to next routine inspection. ===2ND CONSECUTIVE

Inspector's notes

Observed butter, almond milk, yogurt, and open container of V8 juice in the reach-in refrigerator ranging from 47*F to 51*F using probe thermometer, verified by person in charge. Ambient temperature of the unit was 49.1*F using min/max thermometer. Person in charge voluntarily discarded all items, see embargo form. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the reach-in cooler with an ambient air temperature of 49.1*F, min/max thermometer, verified by PIC. No additional refrigeration is available in the building. The TCS food in the unit had an internal temperature of 47-51F, see violation #22. PIC discarded the TCS food in the danger zone and will not use the refrigerator to store TCS food until the unit is maintaining 41F or less. A work order was created during the inspection. Equipment for cooling and cold holding TCS food must be sufficient in number and capacity to provide proper food temperatures (41F or below). Re-inspection 10 days. Corrective Action: Correct prior to re-inspection on 3/17/26 ===2ND CONSECUTIVE

Inspector's notes

Observed no cove base installed at the floor/wall junction under the counter, along the wall with the sinks and dish machine. Coving and sealing of the floor/wall junctures is required to provide a surface that is conducive to water flushing. Corrective Action: Correct prior to next routine inspection. ===2ND CONSECUTIVE 6-201.11 - Core: Floors, Walls and Ceilings-Cleanability Addl Notes: Observed unsealed concrete with holes and pits on the floor under the counter with the sinks and dish machine. Discussed sealing the floor with epoxy. Kitchen surfaces must be smooth, easily cleanable, durable and non-absorbent to deter pest activity and pathogen growth. Corrective Action: Correct prior to next routine inspection. ===2ND CONSECUTIVE

Inspector's notes

Observed no cove base installed at the floor/wall junction under the counter, along the wall with the sinks and dish machine. Coving and sealing of the floor/wall junctures is required to provide a surface that is conducive to water flushing. Corrective Action: Correct prior to next routine inspection. 6-201.11 - Core: Floors, Walls and Ceilings-Cleanability Addl Notes: Observed unsealed concrete with holes and pits on the floor under the counter with the sinks and dish machine. Discussed sealing the floor with epoxy. Kitchen surfaces must be smooth, easily cleanable, durable and non-absorbent to deter pest activity and pathogen growth. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no paper towels available at or near the hand washing sink in the front service area, where the food is held and plated for residents. PIC provided paper towels and will train employees to restock as needed. Facilities must be maintained in a condition that promotes handwashing. Handwashing sinks must be maintained so accessible at all times, not used for other purposes than hand washing, and supplied with warm water, soap and paper towels. Corrective Action: Corrected at time of inspection. 5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. 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. Addl Notes: 2ND CONSECUTIVE VIOLATION Observed the handwashing sink in the front service area, where the food is held and plated for residents, to be full of glassware and inaccessible for handwashing. PIC instructed employee to remove the glassware and will train employees to keep the sink accessible. Facilities must be maintained in a condition that promotes handwashing. Handwashing sinks must be maintained so accessible at all times, not used for other purposes than hand washing, and supplied with warm water, soap and paper towels. Corrective Action: Corrected at time of inspection. 6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. 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. Addl Notes: Observed no hand soap available at or near the handwashing sink in the front service area, where the food is held and plated for residents. PIC provided soap and will train employees to restock as needed. Facilities must be maintained in a condition that promotes handwashing. Handwashing sinks must be maintained so accessible at all times, not used for other purposes than hand washing, and supplied with warm water, soap and paper towels. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an open container of salsa and containers of yogurt stored in the reach-in refrigerator with an internal temperature of 48F, probe thermometer, verified by PIC. PIC discarded the salsa and yogurt, see embargo form. 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. See violation #33. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the reach-in cooler with an ambient air temperature of 48.5F, min/max thermometer, verified by PIC. No additional refrigeration is available in the building and the refrigerator was above 41F for several days, according to the log. The TCS food in the unit had an internal temperature of 48F, see violation #22. PIC discarded the TCS food in the danger zone and will not use the refrigerator to store TCS food until the unit is maintaining 41F or less. A work order was created during the inspection. Equipment for cooling and cold holding TCS food must be sufficient in number and capacity to provide proper food temperatures (41F or below). Re-inspection 10 days. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed no cove base installed at the floor/wall junction under the counter, along the wall with the sinks and dish machine. Coving and sealing of the floor/wall junctures is required to provide a surface that is conducive to water flushing. Corrective Action: Correct prior to next routine inspection. 6-201.11 - Core: Floors, Walls and Ceilings-Cleanability Addl Notes: Observed unsealed concrete with holes and pits on the floor under the counter with the sinks and dish machine. Discussed sealing the floor with epoxy. Kitchen surfaces must be smooth, easily cleanable, durable and non-absorbent to deter pest activity and pathogen growth. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The coving is missing along the wall behind the dish machine and two compartment sink. Ensure that the coving is repaired and/or replaced. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The water was not working or turning on at the facet at the handwashing sink. PIC adjusted the valve below the sink and was able to turn the water on at the sink. Ensure that all hand wash stations are maintained and easily accessible for hand washing at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the dish machine drain line to be made of flexible tubing and sitting below the flood rim level of the floor sink. Please provide rigid drain lines with a minimum 1'air gap above the floor sink. Corrective Action: Correct prior to next routine inspection.

Priority Foundation-4-302.14, Pf: 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. >>> Observed purell sanitizer to be in use for surfaces in the serving area of the kitchen and the separate dish washing and food storage/prep area. Observed no test strips at the establishment for the purell sanitizer. Discussed the importance of testing sanitizing solutions in order to ensure the proper concentration. Please provide test strips within 10 days. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-2-301.14, P: When to Wash. Observed an employee handling soiled dishes to rinse and load in the dish machine. The employee then started to remove and put away clean dishes from the rack inside of the dish machine. Inspector notified person in charge (PIC); PIC instructed employee to wash hands and rewash dishes. 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 food or equipment. Therefore, any activity which may contaminate the hands must be followed by thorough handwashing in accordance with the procedures outlined in the Food Code. See violation #8. >>> 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 Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. >>> Observed no soap at the single handwashing sink. Informed PIC, who went to the chemical storage for handwashing soap, in a separate building, to refill the soap dispenser. Discussed maintaining a supply of handwashing supplies in or near to the kitchen. Facilities must be maintained in a condition that promotes handwashing. Hand washing sinks must always be maintained so accessible at all times and stocked with warm water, soap and paper towels. See violation #6. >>> 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-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. >>> Low temp mechanical dish machine had a concentration of 0 ppm chlorine while in use. Verified with person in charge's (PIC) test strips. The chlorine sanitizer gallon observed to be empty; PIC refilled and reran until a concentration of 50-100 ppm was achieved. PIC will have recently washed dishes rewashed, rinsed, and sanitized. Discussed checking the sanitizer concentration every morning and logging the concentration and necessary corrections before the dish machine is used in order to properly destroy pathogens on the dishes. >>> 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. Correct By: Corrected At Time Of Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained >>> Observed leaks from the rim and bottom of the 2-compartment sink and from the drain pipes under the sink. The water has been pooling on the laminate cabinets. Discussed repairing or replacing the pipes to stop the leaks and prevent pooling water and pathogen growth. Please maintain plumbing in good repair. Correct By: Correct Prior To Next Routine Inspection