Elmwood Senior Living

Proper Hot Holding Temperatures

PRIORITY VIOLATION-3-501.16(A)(1) - Priority: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. Addl Notes: Hamburger patties-58-60F and chicken item-128F in the steam table unit. PIC stated that both items were placed into hot holding an hour prior and relocated to the stove to properly reheat. Discussed proper reheating with the PIC. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Corrective Action: Corrected at time of inspection.

Priority

Proper Date Marking and Disposition

PRIORITY VIOLATION-3-501.18 - Priority: 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. Addl Notes: Opened packages of franks, buffet ham, sliced ham, cooked sausage, and macaroni and cheese with no date marks in the walk in cooler. PIC was unsure of when the items were opened, but stated that all items with exception of the macaroni and cheese were received on the truck the week prior and provided the received date as the opened date (still within 7 days). PIC voluntarily discarded the macaroni and cheese-see embargo form. PHF/TCS food should be clearly marked to indicate the date the food shall be consumed or discarded when held at a temperature of 41°F or less for a maximum of 7 days. Corrective Action: Corrected at time of inspection.

Priority

Food-Contact Surfaces: Cleaned and Sanitized

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: Multiple pieces of equipment and utensils in clean storage areas with excess old food debris present. All items were removed to 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.

Warewashing Facilities, Installed, Maintained, Used, Test Strips

4-302.14 - Priority Foundation: 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. Addl Notes: Establishment does not have test strips to test sanitizer levels for the quat sanitizer used at the three compartment sink/buckets.PIC obtained test strips at time of inspection. Ensure that proper test kit is present to measure chemical sanitizer concentration for the sanitizer that is being used. Corrective Action: Corrected at time of inspection.

Physical Facilities Installed, Maintained, and Clean

6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: There is a hole in the ceiling over the mop sink area. Ensure that the ceiling is repaired properly to a smooth and easily cleanable surface. Corrective Action: Correct prior to next routine inspection.