Fry's Food Stores

Inspector's notes

Observed front handsink near deli slicers with damaged caulking and slight gaps for water entrance between sink and wall. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. Repeat violation (3rd consecutive).

Inspector's notes

Observed front handsink near deli slicers with damaged caulking and slight gaps for water entrance between sink and wall. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. Repeat violation (2nd consecutive).

Inspector's notes

Observed front handsink near deli slicers with damaged caulking and slight gaps for water entrance between sink and wall. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed buildup of food debris in back prep sink. Per employee, sink is normally used for washing produce. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed pre-cooked ribs with an internal temperature of 80*F sitting out at room temperature. An employee indicated the ribs started thawing 30 minutes prior to inspection and that they used hot water to thaw the ribs; employee indicated they were not going to immediately reheat the ribs. Employee informed all foods being thawed from frozen must be thawed in an approved manner; foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. Employee indicated they would either blast chill the ribs back to 41*F or below or reheat the ribs. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed spray bottle of quaternary ammonia sanitizer with a measured concentration of 500+ ppm. The bottle is used to sanitize meat slicers. The manufacturer instructions indicated the appropriate concentration for this sanitizer if 150 - 400 ppm. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. Sanitizer was diluted by PIC to approved levels at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed food debris and grime on walls, floors, and plumbing fixtures throughout the deli area especially around the cook line and in the warewashing section. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

PRIORITY VIOLATION-3-501.16(A)(1), P: 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.>>>Observed cooked rotisserie chicken, cooked macaroni and cheese, and cooked mashed potatoes with internal temperatures between 118*F and 125*F in the hot foods display case in the deli. Person in charge indicated these foods were cooked 45 minutes before the inspection. Person in charge determined that the case was not set hot enough and voluntarily discarded of the chicken and reheated the macaroni and cheese and mashed potatoes to 135*F. Discussed with person in charge ensuring that all hot time/temperature controlled for safety foods are held at 135*F to prevent the growth of dangerous bacteria. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold 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/4576/AMC-Toolbox---Cold-Holding.>>>Observed pre-sliced deli meat and cheese in the sliced deli meat and cheese grab and go case in the deli with internal temperatures between 45* - 52*F; the measured ambient temperature of the unit using a min/max thermometer was 54.1*F. 10 minutes later the measured ambient temperature of the unit was 38.1*F and it was determined the unit was in a defrost cycle; the establishment's continuous temperature monitoring system indicated the unit temperature has been below 43*F prior to the defrost cycle. An hour later the internal temperatures were checked and they were observed to be 43*F - 48*F and the unit still had an ambient temperature of 38*F. Person in charge put in a work order for the case to ensure the defrost cycle is not to high as to increase the internal temperature above 41*F. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41*F to 135*F too long. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods MUST be maintained at 41°F or less OR 135*F or more. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or less. Correct By: Corrected At Time Of Inspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods>>>Observed holes under the hand sink in the kitchen of the deli. Establishment must repair walls so they are smooth and easily cleanable. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation Core-6-501.12, C: Cleaning, Frequency and Restrictions>>>Observed a build up of food debris and grime next to/around the fryers. Observed grime build up on faucets in kitchen. Establishment must be cleaned at a frequency that precludes the build up of food debris and grime. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd