Legacy Retirement Residence

Inspector notes: Observed container of hash browns and green bell peppers with odor and visible signs of spoilage in the refrigerator next to the make-line

Inspector notes: Observed enchiladas prepared on 3/3/26 on a speed rack in the walk-in with no date marking. Person in charge had employee put a date marking sticker on enchiladas. Also, observed container of hash browns with no date marking - see violation #13

Inspector notes: Observed raw bacon on a tray above cooked enchiladas on a speed rack in the walk-in. Notified person in charge and they relocated the bacon below the enchiladas

Inspector notes: Certified Food Protection Manager not at establishment during the inspection. Maricopa County requires all establishments that serve open food, which requires time/temperature control for food safety, to have at least one certified Food Protection Manager (CFPM) on staff. The Person in Charge shall be a CFPM and is required to be onsite during the hours of operation. This certificate must be visible or readily accessible

Inspector notes: Observed the dishwashing employee handling soiled dishes to rinse, load onto a rack, then place into the dish machine. The employee then started to remove clean dishes from a recently washed rack from the dish machine. Inspector notified person in charge (PIC); PIC will instruct employee to wash hands, rewash dishes, and review when to wash. Discussed the importance of washing hands after contamination and prior to handling clean utensils, food etc. in order to prevent the transfer of pathogens. Any activity which may contaminate the hands must be followed by thorough handwashing in accordance with the procedures outlined in the Food Code

Inspector notes: Observed a spray nozzle attached to the end of the hose that is connected to the faucet at the mop sink. Faucet has an approved AVB installed, which has been under pressure whenever water supply is on. PIC removed the nozzle. Non-testable Anti-siphon Vacuum Breaker devices are designed to protect potable water supplies from the back siphonage of non-health hazard cross-connections and low flow, non-continuous pressure installations. Use only with non-continuous pressure. No downstream shutoff valves are allowed. Discussed removing the nozzle from the hose when it is not in use to ensure that the water is turned off and does not create pressure on the AVB

Inspector notes: Observed an accumulation of soil and debris on the floors, wall, and inside of the mop sink basin in the mop/chemical closet. Also observed soil and food debris under the racks in the walk-in cooler. Discussed doing a deep cleaning of the areas to remove the soil and cleaning more often

Inspector notes: Certified Food Protection Manager not at establishment during the inspection. Maricopa County requires all establishments that serve open food, which requires time/temperature control for food safety, to have at least one certified Food Protection Manager (CFPM) on staff. The Person in Charge shall be a CFPM and is required to be onsite during the hours of operation. This certificate must be visible or readily accessible

Inspector notes: Observed the in-use ice cream scoop stored in a container of 77F water in the server's station, above the ice cream freezer. According to PIC, hot water is used to fill the container initially. Discussed using a small crock pot to maintain the water at a temp of at least 135F while the scoop is being used to scoop TCS dairy products. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection

Inspector notes: 2ND CONSECUTIVE VIOLATION Observed open containers/packages of cottage cheese dated 1/31, house-made egg salad dated 2/3, and banana pudding (dairy) dated 1/16 in refrigerated units in the server's area, walk-in cooler, and the cook-line reach-in, all several days past the discard date. Also observed no dates on the following: house-made salsa, open Canadian bacon, three bean salad, open ham roast, shredded lettuce, cream cheese frosting, and cooked chicken in the walk-in cooler and cook-line reach-in. PIC discarded the expired TCS foods, see embargo form, and placed the correct date on the TCS foods with a known start date and unexpired. Discussed 7-day date marking. Day 1 begins the date that a package of TCS food is opened, such as deli meats, or cooked/prepped, such as noodles or proteins. Adding 6 to day one (6+1) determines the discard date. The Food Code requires that TCS foods be dated and discarded 7 days after opening/prep when held at 41F or less to prevent a hazardous amount of Listeria

Inspector notes: Observed cook touch shredded lettuce and shredded cheese on the cook-line with bare hands. The shredded lettuce and cheese will not be cooked or processed. PIC discarded the lettuce and cheese. PIC will retrain the employees about the importance of wearing gloves to prevent contamination of ready-to-eat foods. Handwashing may be ineffective in completely decontaminating the hands. Therefore, a further intervention such as a barrier between hands (glove or utensil) and ready-to-eat food is required

Inspector notes: Observed no paper towels or means to dry hands after hand washing at the hand sink in the Memory Care server's station. Employee provided paper towels during the inspection. Facilities must be maintained in a condition that promotes handwashing. Wet hands transfer bacteria more readily than dry hands. Hand washing sinks must always be stocked with hot water, soap and paper towels

Inspector notes: Observed several pieces of lettuce and liquid inside of the salad spinner that was stored as clean in the prep area. According to employee, the salad spinner was used to clean lettuce and washed, rinsed, and sanitized the day prior to the inspection. The salad spinner was placed into the dish pit to be rewashed. Equipment food contact surfaces and utensils shall be clean to sight and touch. TCS food debris remaining on clean equipment is a potential source of contamination for foods that come into contact with the equipment

Inspector notes: Observed server, with long, painted artificial nails, enter the kitchen and scoop ice from the ice machine and also ladle soup into a bowl without donning gloves. Employees with artificial/painted nails must wear gloves when working with exposed RTE foods. PIC will retrain employees about when gloves are required

Inspector notes: 2ND CONSECUTIVE VIOLATION Observed a leak from the faucet at the 3-compartment sink. Also observed the basin of the rinse sink at the dish machine, to be separating from the drainboard. Please repair the leak at the faucet and replace or repair the sink as necessary. Plumbing must be maintained in good repair