Brookdale

Proper Date Marking and Disposition

3-501.17 - Priority Foundation: 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. Addl Notes: Observed sliced tomatoes that were prepared on 10/5, cut lettuce prepared on 10/4, and cut watermelon prepared on 10/6 in the top of the make-line unit with no date marking stickers. Notified PIC and they placed date marking stickers on all items at time of inspection. Corrective Action: Corrected at time of inspection. Predefined Comment: RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). 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: Observed deli ham opened on 9/27 and cooked beans prepared on 9/28 in the refrigerator - both past discard date. Person in charge (PIC) discarded both items -see embargo form. Corrective Action: Corrected at time of inspection. Predefined Comment: RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1).

Priority

Warewashing Facilities, Installed, Maintained, Used, Test Strips

4-302.13 - Priority Foundation: Temperature Measuring Devices, Manual and Mechanical Warewashing. 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 facility without a temperature measuring device or strips to take an internal temperature of the High Temperature dishwasher. Discussed with PIC to obtain either a thermometer or temperature strips to be able to take a temperature of the high temperature dishwasher. Correct prior to re-inspection. Predefined Comment: Sanitizing using high temperature warewashing machines requires an irreversible measuring device to ensure food contact surfaces reach 160°F. Provide approved irreversible measuring device prior to re-inspection. ===Reinspection scheduled: 10/20/26