Estrella Health and Rehabilitation Center

Inspector notes: -- Chlorine sanitizer undetectable on dishes actively being washed in dual-dishwasher functioning as a low-temperature sanitizing dishwasher. Final ambient temperature of dishwasher measured at 127°F using min/max thermometer. Reviewed MCESD sanitizing requirements with the person in charge: chlorine concentration must measure between 50ppm-100ppm range. When food-contact surfaces are being sanitized with hot water in a dish machine, the surface temperature must reach at least 160°F. At the time of inspection, the person in charge replaced the chlorine sanitizer container and primed the dish machine. After refilling and priming, the concentration measured between 50ppm-100ppm. Discussed with the person in charge ensuring employees are utilizing test strips and checking the concentration range periodically throughout the day to verify dishes are getting sanitized

Inspector notes: -- In walk-in refrigerator, observed tray of raw fish being stored over various covered ready-to-eat foods (pancakes, bread, potatoes, deli meats) on sheet rack. No visible contamination observed. Reviewed approved food storage with the person in charge: All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code

Inspector notes: No Certified Food Protection Manager (CFPM) available at time of inspection. Please obtain additional CFPMs to provide coverage when the kitchen is in operation prior to next routine inspection. You can find a list of accredited certification providers one our website at https://www.maricopa.gov/631/Environmental-Services