Fry's Food Stores

Inspector's notes

Observed the sanitizer pump at the three-compartment sink dispensing sanitizer at a concentration exceeding 400 ppm. PIC immediately diluted the solution to approved levels during the inspection and submitted a work order to adjust the chemical dispensing pump. Until the dispensing pump is fixed, please manually dilute the sanitizer solution before sanitizing. Corrective Action: Corrected at time of inspection.

Inspector's notes

SECOND CONSECUTIVE. Observed chipping paint on the cooling unit directly over the meat-packing table. Alerted the manager, who stated they would put in a work order to resurface and seal the cooling unit. Discussed physical contamination risk. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Ovserved heavy dust build up of the cooling fans in the cold packing room of the meat department. Discussed frequency of cleaning with the staff. 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. 6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Observed broken and missing door seals the swinging door between the front of the meat department and the cold packing room. The grocery manager put in a work order for the door seals at time of inspection. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Repeat Violation Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods Observed orange rust built up on the wall by the three compartment sink in the meat preparation cold room. Establishment to clean the rust with warm soapy water and seal the wall with a food safe semi-gloss paint or another approved sealant. Food to be removed from the cold room when repairing the unit. Establishment to repair the wall before the next routine inspection. Discussed cleaning requirements with staff. Also observed a cove base tiles, in the meat preparation cold room near the door leading into the customer service area, which are peeling off of the walls creating a gap between the cove base and the wall. Establishment to repair the cove base so that it is flush to the wall. The area must be smooth and easily cleanable and not made of porous-absorbable materials. Proper repair is required. Do not use unapproved methods. Discussed premises requirements with the manager. Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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 the three-compartment sink with quat measuring below 150 PPM. Upon refilling the sanitizer basin, the quat concentration was still measuring below 150 PPM. Observed excessive air in the line of the automatic dispenser. The person in charge switched out the empty chemical concentrate bag for a new bag of chemical concentrate, at time of inspection. After servicing the automatic sanitizer dispenser, the chemical sanitizer was within range. Staff to test the sanitizer strength daily. Highly recommend staff check the sanitizer concentration each time they re-fill the sanitizer basin. Sanitizer to be switched promptly at 4 hours or when it becomes visibly soiled. Reviewed sanitizer concentration requirements. Discussed sanitizer requirements with management. Correct By: Corrected At Time Of Inspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods Observed a cooling unit, in the cold room above the meat slicer, with bubbling and chipping paint. Establishment to resurface the cooling unit and seal it. Surfaces to be maintained as smooth and easily cleanable. No chipped paint was observed on the equipment below. Discussed protection against physical hazards with management. Equipment to be maintained in good repair. Correct By: Correct Prior To Next Routine Inspection