Brookdale Oro Valley

Violations (3)

• d9d7eb8a-7c50-4819-9200-d4680e45cacdCriticalCorrected on site

  Management and food employee knowledge, and conditional employee; Knowledge, responsibility and reporting

  2-102.11(C) Responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (2) Explaining the responsibility of the PERSON IN CHARGE for preventing the transmission of foodborne disease by a FOOD EMPLOYEE who has a disease or medical condition that may cause foodborne disease; Person in Charge (PIC) stated they had training that covered the 5 symptoms/6 illnesses not to work but could not pull up the training during inspection. There was no documentation that employees are trained on employee health reporting requirements.

  Employee Health

• 73c6baac-6b5a-4d98-93ad-b527c37f23caCriticalCorrected on site

  Hands clean and properly washed

  2-301.14 FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE­SERVICE and SINGLE-USE ARTICLES and: (I) After engaging in other activities that contaminate the hands. Observed an employee enter the kitchen area through a door. Employee had to open door by touching the handle. She prepped an ice cup by grabbing an ice scoop by the handle to move ice to a cup and then reached for lids on a shelf above her. She dropped the lids of the cups onto the counter when trying to grab one, then picked them up and put them back on the shelf before leaving the kitchen area. Employee did not wash her hands when in the kitchen. PIC stated she was a caregiver and not a food employee.

  Preventing Contamination by Hands

• b066089f-47ff-442a-b804-595cc8e1de9f

  Non-food-contact surfaces clean

  4-602.13 NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Observed residue and debris on wire racks where dishes were being stored as clean. Observed debris and residue in container holding knives stored as clean in the dry storage room.

  Utensils, Equipment and Vending