Rollins Market

Inspector's notes

Observed no hand soap at the hand wash sink. Discussed with PIC

Inspector's notes

Observed the meat wrapping machine and deli slicer with dried up food particles and dried blood. The person in charge (PIC) stated the deli slicer had been last used the previous day and had not been cleaned. Discussed with PIC all food-contact surfaces that contact TCS foods must be cleaned every 4 hours by washing, rinsing, and sanitizing. All food-contact surfaces must be stored away cleaned to sight and touch. PIC started to clean meat wrapping machine deli slicer at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple cutting boards in the meat market with deep groves at time of inspection. Discussed with PIC about restoring cutting boards to a smooth and cleanable surface or to replace at time of inspection. 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. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Corrective Action: Correct prior to next routine inspection. 2nd Consecutive Violation

Inspector's notes

Observed black and brown organic matter on the fans, ceiling and walls of the walk-in refrigerator. Also observed seasoning mixtures made in the storage closet with the seasonings all over the shelving. Discussed with PIC all food prep shall occur in the food prep area and shall be cleaned daily. Discussed with PIC Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, organic matter and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed in storage equipment that is stored under a black garbage back. Per PIC the equipment is not anything that they use and is just storage. Discussed with PIC to remove all broken and unnecessary equipment. Only items in facility shall pertain to daily business. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed toilet cleaner and two chemical spray bottles stored on a shelf or above meat liquid absorbers in the storage area of the meat market at time of inspection. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple cutting boards in the meat market with deep groves at time of inspection. Discussed with PIC about restoring cutting boards to a smooth and cleanable surface or to replace at time of inspection. 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. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Corrective Action: Correct prior to next routine inspection. PRIORITY VIOLATION-4-101.11 (A) - Priority: Characteristics- Multiuse; Safe Addl Notes: Observed multiple non-food grade garbage bags covering meat grinder and other equipment (margarita mixer) that was not in use at time of inspection. Observed cut chicken stored in direct contact of a grocery bag at time of inspection. Discussed with person in charge (PIC) about not utilizing grocery bags for storage of food items Use of non-food grade bags (including to-go bags and trash bags) is not approved for storage of open food items to prevent migration of deleterious substances. Discussed with person in charge about obtaining food grade bags to cover equipment at time of inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no certified food protection manager on the premises at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Repeat violation: 2nd Consecutive. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw bacon stored over sliced pepper jack and cheddar cheese in the deli reach-in. Observed raw chicken stored above raw pork in the deli reach-in at time of inspection. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dried on food debris on deli slicer at time of inspection. Person in charge (PIC) relocated all items to be washed, rinsed, and sanitized at the time of inspection. Utensils, equipment, and food contact surfaces must be maintained clean to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no certified food protection manager on the premises at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no paper towels at the handwashing sink at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Person in charge (PIC) provided hand drying provision for handwash sink at time of inspection. Repeat violation: 3rd Consecutive. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple packages of raw beef being thawed out at room temperature in the meat market at time of inspection. Reviewed proper thawing procedures with PIC at time of inspection. PIC moved thawing raw beef to walk-in at time of inspection. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no paper towels at the handwashing sink at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Person in charge (PIC) provided hand drying provision for handwash sink at time of inspection. Repeat violation: 2nd Consecutive. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed precooked breaded chicken stored below raw bacon in a reach-in cooler at time of inspection. 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. Person in charge moved precooked breaded chicken above raw bacon at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dried on food debris on meat slicer in the meat market at time of inspection. Person in charge (PIC) relocated all items to be washed, rinsed, and sanitized at the time of inspection. Utensils, equipment, and food contact surfaces must be maintained clean to sight and touch.

Inspector's notes

Observed no certified food protection manager at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Repeat violation: Second consecutive. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no paper towels at the handwashing sink at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no Certified Food Manager (CFM) onsite at time of inspection. Person in charge was unable to produce a certified food protection manager certificate. A CFM is required to be on the premises during all hours of operations. Provide a CFM onsite by next routine inspection.

Inspector's notes

Observed raw ground beef stored above precooked breaded chicken in reach-in cooler at time of inspection. Person in charge (PIC) moved raw ground beef to proper shelf below the precooked chicken. Discussed with PIC about proper separation of storage at time of inspection. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dried on food debris on meat grinder at time of inspection. Person in charge (PIC) relocated all items to be washed, rinsed, and sanitized at the time of inspection. Utensils, equipment, and food contact surfaces must be maintained clean to sight and touch.

Inspector's notes

Observed raw marinated carne asada with temperatures between 57 to 58*F at time of inspection. Per person in charge (PIC) carne asada was placed into the display cooler the day prior to inspection. Carne asada was embargoed at time of inspection. Observed ambient temperature of the cooler to be at 56.3*F. Discussed with PIC about discontinuing use of display cooler at time of inspection. Establishment has multiple other reach-in coolers/freezers. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no air gap at the three compartment Install a studor vent below the lowest part of the basin in at the 3-compartment sink. All indirectly plumbed equipment must be air gapped to prevent contamination from a potential sewage backup. All plumbing systems must be maintained in good repair. Repair prior to next routine inspection. Repeat violation (2nd consecutive).

PRIORITY VIOLATION-4-602.11, P: Equipment Food-Contact Surfaces and Utensils-Frequency. 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. - Observed dried on food debris on meat grinder and on deli slicer. Person in charge (PIC) relocated all items to to be washed, rinsed, and sanitized at the time of inspection. Utensils, equipment, and food contact surfaces must be maintained clean to sight and touch. Correct By: Corrected At Time Of Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained - Observed no air gap at the three compartment Install a studor vent below the lowest part of the basin in at the 3-compartment sink. All indirectly plumbed equipment must be air gapped to prevent contamination from a potential sewage backup. All plumbing systems must be maintained in good repair. Repair prior to next routine inspection. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods - Observed multiple holes in the walls and ceilings of throughout the establishment. Observed gap under the door to the exterior from the kitchen back hallway to the bathroom allowing visible light to pass through from the exterior. Outer openings must be protected from the exterior at all times to prevent the entrance of pests. Discussed the importance of maintaining walls smooth and easily cleanable. Re-seal so that areas are smooth, easily cleanable, and prevent the seepage of liquid. Repair prior to next routine inspection. Repeat violation (4th Consecutive). Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 4th

Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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/4573/AMC-Toolbox---Handwashing. - Observed no handwashing cleanser at handwashing sink in the back of house. Discussed with person in charge (PIC) that handwashing cleanser must be available at handwashing sink at all times. PIC restocked handwashing cleanser at time of inspection. Discussed importance of providing hand soap to ensure proper hand washing with the PIC. Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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/4573/AMC-Toolbox---Handwashing. - Observed no paper towels at the handwashing sink in the meat market. Discussed with person in charge (PIC) that paper towels must be always available at handwashing sink. PIC restocked single-use paper towels. Discussed importance of providing hand drying provision to ensure proper hand washing with the PIC. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination. - Observed ground beef stored above green beans and jalapenos. Observed raw packaged chicken stored above ground beef in reach-in. Observed raw beef stored above raw pork in reach-in cooler. Ensure all raw animal proteins are below RTE foods and organized raw animal proteins by cooking temperature at the time of the inspection. All raw animal proteins must be stored below RTE foods and stored according to cooking temperature at all times to prevent cross contamination. Discussed the importance of proper food storage to prevent cross contamination. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained - Observed leak from 3-compartment sink in the back of house by the meat market. All plumbing system must be maintained in good repair. Repair prior to next routine inspection. Repeat violation. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Repeat Violation Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods - Observed multiple holes in the walls and ceilings of throughout the establishment. Observed gap under the door to the exterior from the kitchen back hallway to the bathroom allowing visible light to pass through from the exterior. Outer openings must be protected from the exterior at all times to prevent the entrance of pests. Discussed the importance of maintaining walls smooth and easily cleanable. Re-seal so that areas are smooth, easily cleanable, and prevent the seepage of liquid. Repair prior to next routine inspection. Repeat violation. Core-6-501.12, C: Cleaning, Frequency and Restrictions - Observed a significant amount of soil/debris build up on the walls, floors, and under equipment. Physical facility is not cleaned as frequently as necessary. Clean prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd