The Villa at Bella Vista

Inspector's notes

The floor below the handwashing sink in the cookline area has a hole and was filled with a foam like substance making it not easily cleanable. The wall below the same sink is missing coving and is in disrepair. Ensure that the floor and wall are repaired properly to a smooth and easily cleanable surface. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Large pot of chicken soup-44F and large container of cooked pasta-47-49F in the walk in and reach in coolers. The PIC stated that both items were placed into the units the previous day to cool and discarded-see embargo form.

Inspector's notes

The mop sink right outside the kitchen door had excessive standing water and was not draining. The PIC contacted a plumber to repair the drain at time of inspection. Ensure that the plumbing is maintained in good repair. Corrective Action: Corrected at time of inspection.

Inspector's notes

2ND CONSECUTIVE VIOLATION Observed a gap at the bottom of the exit door in the back of the kitchen. Discussed installing a new threshold for the door since the weather stripping on the door rubs on the concrete and shreds. Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: Filling or closing holes and other gaps along floors, walls, and ceilings; Closed, tight-fitting windows; and Solid, self-closing, tight-fitting doors.

Inspector's notes

2ND CONSECUTIVE VIOLATION Observed precooked chicken, hot dogs, deli roast beef, tomato soup, hardboiled eggs, cottage cheese, sour cream, and cooked macaroni salad cold holding in the walk-in cooler with internal temperatures of 48-52F, probe thermometer, verified by person in charge (PIC). According to PIC, the temperature of the walk-in was checked and at 41F in early morning prior to the inspection. PIC voluntarily discarded the TCS foods in the danger zone for an unknown amount of time, see embargo form for complete list. TCS foods that were recently prepared, such as the shredded lettuce, foods that were still thawing from the freezer, and foods that were delivered shortly before the inspection were moved to alternate refrigeration or back into the walk-in freezer, which is inside of the cooler. Discussed the importance of maintaining cold food at 41F or less to limit pathogen growth and avoid causing foodborne illness. Discussed frequently monitoring the food temperature in refrigeration to verify 41F or less and storing a dial thermometer in a bottle of water inside of the walk-in to verify temperature. 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. See violation #33. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the walk-in cooler with an ambient air temperature of 48.2F, min/max thermometer, verified by PIC. The TCS food in the unit had an internal temperature of 48-52F, see violation #22. PIC will not use the refrigerator to store TCS food until the unit is maintaining 41F or less. A repair technician arrived to the establishment prior to inspector leaving. 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 24 hours. Corrective Action: Correct prior to re-inspection.

Inspector's notes

2ND CONSECUTIVE VIOLATION Observed a gap at the bottom of the exit door in the back of the kitchen. Discussed installing a new threshold for the door since the weather stripping on the door rubs on the concrete and shreds. Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: Filling or closing holes and other gaps along floors, walls, and ceilings; Closed, tight-fitting windows; and Solid, self-closing, tight-fitting doors. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Slicer stored as clean with excess old food debris present along the blade area. PIC stated that the slicer would be properly cleaned. Ensure that equipment, food-contact surfaces, nonfood-contact surfaces, and utensils are clean to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Cut melon, cooked pasta, butter items, salad mix, and feta cheese-48-71F in shallow ice baths in the cookline and server pass thru areas. PIC stated that all items had been out of refrigeration for less than two hours and relocated the the walk in cooler and/or freezer to rapidly cool. Ensure that TCS foods are maintained at 41F or below when cold holding. Corrective Action: Corrected at time of inspection.

Inspector's notes

There is a gap at the bottom of the back door. Ensure that the door sweep is repaired and/or replaced. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Quat sanitizer solution in cloth buckets with concentration at less than 150ppm. Solution was remade to proper concentration. Ensure that sanitizers are at proper concentration according to manufactures directions. Corrective Action: Corrected at time of inspection.

Inspector's notes

Excess ice buildup in freezer under the fan area. PIC stated that the unit would be scheduled for maintenance/repair. Ensure that the equipment is maintained in good repair. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed two cooked chicken breasts at 114*F in a container on the flat top. Person in charge stated they were placed in the container 30 minutes prior to inspection from the steam well. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an employee's drink on top of the ware wash machine without a lid or straw. Also observed an employee eating a cookie while at the ware wash station. Discussed with person in charge (PIC) that all employee food and drink need to be in a designated area away from food, prep, or kitchen stations. PIC coached employee and moved the consumables to designated area at time of inspection. All drink shall have a lid and straw to reduce risk of contamination. To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area. PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an employee reach into the gloves without washing hands first. Inspector asked employee to wash hands and don new gloves at time of inspection. Also observed an employee handle clean dishes after washing dirty dishes without proper hand washing. Discussed with person in charge (PIC) who then stopped employee and coached at time of inspection. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a container of cooked egg noodles next to the soup station that were 77*F using probe thermometer. Person in charge (PIC) voluntarily discarded at time of inspection. Also observed cut mixed melon with internal temperature of 68*F. PIC moved the melon to a cold holding unit to cool. 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. All TCS foods improperly cold held were discarded or moved to cold holding unit by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the chlorine at the ware wash machine measuring 200ppm. Discussed with person in charge (PIC) that this is too high. PIC stated they usually need to run the load with water after washing to dilute. Discussed with PIC that the chlorine sanitizer must measure between 50ppm-100ppm to reduce risk of chemical contamination. PIC called for servicing at time of inspection. Corrective Action: Correct prior to re-inspection. ***re-inspection scheduled for 10/03/2025.

Inspector's notes

Observed boiled eggs with a prepared date of 5/28/25 and deli turkey with a prepared date of 6/5/25 in the reach-in unit on the left side of the make-line. Corrective Action: Corrected at time of inspection.

Inspector's notes

Core-6-202.15, C: Outer Openings, Protected-- There is a gap at the bottom of the kitchen door, which opens to the outside. Install door sweep on the bottom of the door to eliminate the gap or eliminate by other means. ===4th Consecutive

Repeat Violation Core-6-202.15, C: Outer Openings, Protected-- There is a gap at the bottom of the kitchen door, which opens to the outside. Install door sweep on the bottom of the door to eliminate the gap or eliminate by other means. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 3rd

PRIORITY VIOLATION-5-205.15 (A), P: System Maintained in Good Repair; According to Law----The floor sink next to the walk in cooler was not properly draining and had standing water present. The floor sink under the dish machine had standing water and began to overflow when the dish machine was used. The PIC called to have the plumbing repaired at time of inspection. *The plumber came out immediately and cleared the lines. Ensure that the plumbing is maintained in good repair. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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.----Raw turkey item stored over ground beef in the walk in cooler. PIC relocated the turkey to proper location . Ensure that food and/or ice are protected from cross contamination during storage, preparation, display. Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-4-601.11(A), Pf: 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----Stand mixer stored as clean with excessive old food debris present long the guard and blade area. Ensure that Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils are clean to sight and touch. Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

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.----Potato salad item with 1/24 date mark in the reach in cooler in the cookline area. Roast turkey item with no date mark in the walk in cooler. PIC was unsure of when the turkey was made and discarded both items. 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.-----Egg salad, 4 ham items, deli turkey, tuna, franks, and cooked chicken in the reach in coolers in the cook line area, cooler drawer units, and walk in cooler with no date marks. PIC stated that all items were opened or made within the last 2 days and provided date marks. 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. Correct By: Corrected At Time Of Inspection

Core-6-201.13, C: Floor and Wall Junctures, Coved, and Enclosed or Sealed ------- Observed the floor/wall junctures around the main walk in unit and freezer unit without a proper 3/8th inch metal cove base. Advised the PIC that all floor/wall junctures must be provided with a 3/8th inch minimum cove base for proper cleaning. Missing cove base all long the back wall of soda machine and server wall areas. Correct Prior to Next Routine Inspection ******5th Consecutive Violation Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods maintenance. -------- Observed multiple gaps at the ventilation hood system and at sink fixtures. Large gap at dish pit dirty area to wall. Metal panels on cook line coming apart. Observed multiple wall holes throughout the facility. Advised the PIC that all gaps, cracks, holes, and penetrations must be effectively sealed with caulking to prevent pest harborage and prevent damage to finishes. Correct Prior to Next Routine Inspection ****5th Consecutive Violation Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability -------- Observed the concrete flooring in the walk-in cooler and freezer with multiple damaged areas. Observed pitting, cracks, and missing pieces of concrete. Cracks on floor by dish pit area. Notified Person IN Charge (PIC). -===All floors, walls, and ceilings must be maintained in a smooth, durable, non-absorbent, and easily cleanable finish. 5th Consecutive Violation Correct By: Correct Prior To Next Routine Inspection

Repeat Violation Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability.====At time of inspection no hand soap at hand sink inside the dish pit room to right of entrance. Notified Person In Charge (PIC). PIC restocked hand sink with hand soap. ====At all times hand sink will be stocked up with hand soap. 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,Repeat Violations: 2nd

Repeat Violation Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. ===Observed deli slicer with visible white organic matter on back of front of blade. Per employee, slicer was last used previous day. Currently establishment is slicing deli turkey and deli ham. Notified Person In Charge (PIC). PIC will have employee, wash, rinse and sanitize the deli slicer. ====Needs to be clean to sight and touch. 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,Repeat Violations: 2nd

Priority Foundation-7-102.11, Pf: Common Name-Working Containers. ====Observed inside chemical room with open chemical bottle with unknown chemical inside. Notified Person In Charge (PIC). PIC discarded chemical spray bottle. =========Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material Correct By: Corrected At Time Of Inspection

Repeat Violation Core-6-202.15, C: Outer Openings, Protected.=========Observed large amount space and light coming from back door seals. Notified Person In Charge (PIC). ====Outer openings of a food establishment shall be protected against the entry of insects and rodents by: Filling or closing holes and other gaps along floors, walls, and ceilings. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. ===Establishment is using Quat Sanitzer to sanitize inside the kitchen. At time of inspection no test strips could be located. Notified Person In Charge (PIC). =====Proper test kit is not present to measure chemical sanitizer concentration for the sanitizer that is being used. 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: Correct Prior To Reinspection

Core-4-602.13, C: Nonfood Contact Surfaces. ====Observed large amounts of grease build up on back sides of vulcan flat top, grill, deep fryers and ovens on main and back cook line. Notified Person In Charge (PIC). ===========Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation Core-6-201.13, C: Floor and Wall Junctures, Coved, and Enclosed or Sealed ------- Observed the floor/wall junctures around the main walk in unit and freezer unit without a proper 3/8th inch metal cove base. Advised the PIC that all floor/wall junctures must be provided with a 3/8th inch minimum cove base for proper cleaning. Missing cove base all long the back wall of soda machine and server wall areas. Correct Prior to Next Routine Inspection ******4th Consecutive Violation Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods maintenance. -------- Observed multiple gaps at the ventilation hood system and at sink fixtures. Large gap at dish pit dirty area to wall. Metal panels on cook line coming apart. Observed multiple wall holes throughout the facility. Advised the PIC that all gaps, cracks, holes, and penetrations must be effectively sealed with caulking to prevent pest harborage and prevent damage to finishes. Correct Prior to Next Routine Inspection ****4th Consecutive Violation Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability -------- Observed the concrete flooring in the walk-in cooler and freezer with multiple damaged areas. Observed pitting, cracks, and missing pieces of concrete. Cracks on floor by dish pit area. Notified Person IN Charge (PIC). -===All floors, walls, and ceilings must be maintained in a smooth, durable, non-absorbent, and easily cleanable finish. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 4th

Repeat Violation Core-6-303.11, C: Intensity-Lighting===Observed 2/3 vent hood lights out inside main hood system. Notified Person In Charge (PIC). =====At least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability.====At time of inspection no hand soap at hand sink to right of two door true refrigeration. Notified Person In Charge (PIC). PIC restocked hand sink with hand soap. ====At all times hand sink will be stocked up with hand soap. 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-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. ===Observed deli slicer with visible pink and white organic matter on back of front of blade. Per employee, slicer was last used previous day. Currently establishment is slicing deli turkey and deli ham. Notified Person In Charge (PIC). PIC will have employee, wash, rinse and sanitize the deli slicer. ====Needs to be clean to sight and touch. 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: Correct Prior To Reinspection

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. ===Observed inside main walk in unit with container of cut cabbages from 9/1 expired on 9/7 and cooked vegetables from 9/7 expired on 9/13. Open package of pastrami from 8/18, expired on 8/24. Notified Person In Charge (PIC). PIC had employee discard expired tcs food products. ===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. Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. =====Observed no date marking on several tcs foods: cut lettuce and cottage cheese opened and prepared from yesterday. Notified Person In Charge (PIC). PIC directed employee to appropriately date mark tcs food item listed. =====TCS food to 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. 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

Core-6-202.15, C: Outer Openings, Protected.=========Observed large amount space and light coming from back door seals. Notified Person In Charge (PIC). ====Outer openings of a food establishment shall be protected against the entry of insects and rodents by: Filling or closing holes and other gaps along floors, walls, and ceilings. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation Core-6-201.13, C: Floor and Wall Junctures, Coved, and Enclosed or Sealed ------- Observed the floor/wall junctures around the main walk in unit and freezer unit without a proper 3/8th inch metal cove base. Advised the PIC that all floor/wall junctures must be provided with a 3/8th inch minimum cove base for proper cleaning. Correct Prior to Next Routine Inspection ******3rd Consecutive Violation Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods maintenance. -------- Observed multiple gaps at the ventilation hood system and at sink fixtures. Observed multiple wall holes throughout the facility. Advised the PIC that all gaps, cracks, holes, and penetrations must be effectively sealed with caulking to prevent pest harborage and prevent damage to finishes. Correct Prior to Next Routine Inspection ****3rd Consecutive Violation Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability -------- Observed the concrete flooring in the walk-in cooler and freezer with multiple damaged areas. Observed pitting, cracks, and missing pieces of concrete. Notified Person IN Charge (PIC). -===All floors, walls, and ceilings must be maintained in a smooth, durable, non-absorbent, and easily cleanable finish. Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

Repeat Violation Core-6-303.11, C: Intensity-Lighting===Observed 2/3 vent hood lights out inside main hood system. Notified Person In Charge (PIC). =====At least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd