4 Sons Food Store

Inspector's notes

The person in charge onsite is not a certified food manager. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation.

Inspector's notes

Observed accumulation of black residue inside the ice maker bin. Burn the ice and thoroughly clean/sanitize the icemaker. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The person in charge onsite is not a certified food manager. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation.

Inspector's notes

Observed accumulation of black residue inside the ice maker bin. Burn the ice and thoroughly clean/sanitize the icemaker. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No probe thermometer available to monitory internal temperatures of TCS food. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Provide a probe thermometer for establishment and email inspector proof of the corrective action within about a week. Corrective Action: Correct prior to re-inspection.

Inspector's notes

No test strips were available for verifying quaternary ammonium sanitizer concentration. Test strips are required for any sanitizers used with food contact surfaces. Obtain test strips and email corrective action to inspector within about a week. Corrective Action: Correct prior to re-inspection.

Inspector's notes

The person in charge onsite is not a certified food manager. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation.

Inspector's notes

Lid on bulk flour container has a large hole cut out of the center. Maintain the flour protected from possible contamination. Replace the lid as needed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed accumulation of black residue inside the ice maker bin. Burn the ice and thoroughly clean/sanitize the icemaker. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In open hot case, observed TCS food holding below 135F including pulled pork sandwiches/114-117F and cheeseburgers/108F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. PIC indicated that the foods were put in the case about 30-40 min prior. All TCS foods improperly hot held were reheated to 165°F at time of inspection, and racks elevating the sandwiches from the heat source were removed from the unit. Corrective Action: Corrected at time of inspection.

Inspector's notes

No probe thermometer available to monitory internal temperatures of TCS food. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Provide a probe thermometer for establishment and email inspector proof of the corrective action within about a week. Corrective Action: Correct prior to re-inspection.

Inspector's notes

No test strips were available for verifying quaternary ammonium sanitizer concentration. Test strips are required for any sanitizers used with food contact surfaces. Obtain test strips and email corrective action to inspector within about a week. Corrective Action: Correct prior to re-inspection.

Inspector's notes

No CFPM was on-site 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 leaking AVB (Atmospheric Vacuum Breaker) system on mop sink. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No Food manager with open TCS foods at time of inspection.

Inspector's notes

Observed Windex and oven cleaner stored above plastic single use cups and lids. Person in charge moved chemicals to be stored below cups and lids at time of inspections.

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 3 pizzas one with pepperoni, one with sausage and one cheese at a temperature of 120*F under hot holding heater. Employee informed that when hot holding the temperature must be above 135*F at all times. Employee explained that they are all served within an hour, employee could not provide time as control logs. Employee explained that they have only been out for an hour. Employee moved to time as control and will discard after 4 hours. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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/4125/Food-Safety Operator-Resources.... Observed open packages of sausage without a date marking. Employee could not give a date or time packages were opened, but stated it was less than 7 days. Employee informed when person in charge returns to date mark when date packages were opened. Employee informed TCS food prepared and packaged by a Food Processing Plant that does not meet the criteria to be exempted must be clearly marked at the time the original container is opened and is held for >24 hours to indicate date/day the food shall be consumed on premises, sold, or discarded. Correct By: Corrected At Time Of Inspection

Core-6-202.13, C: Insect Control Devices, Design and Installation - Observed glue fly trap in side room of kitchen area hanging from the ceiling. Employee informed that they shall not use unapproved methods of controlling pests. Employee advised to remove fly trap at time of inspection. Correct By: Corrected At Time Of Inspection

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. >>> Observed an accumulation of pink, organic matter on inside and around lid of ice machine. Equipment of non-TCS (time/temperature controlled for safety) foods shall be cleaned at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Please clean and maintain clean. 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. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-7-201.11, P: Separation-Storage >>> Observed a bottle of workforce heavy duty cleaner and a bottle of lemon brite cleaner stored above slushie syrup boxes in back storage area. Toxic substances stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. Discussed, with Person in Charge (PIC), importance of proper chemical storage to prevent contamination. PIC moved bottles of cleaner. Correct By: Corrected At Time Of Inspection

Core-3-307.11, C: Miscellaneous Sources of Contamination >>> In kitchen, observed food, food preparation area and utensils directly next to handwashing sink without the benefit of a splash guard. Food shall be protected from contamination that may result from a factor or source not specified under subparts 3-301 - 3-306. Please provide a barrier to protect food and food-contact surfaces from contamination from handwashing sink. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods >>> Underneath 3-compartment sink, observed missing or broken tiles and a large piece of untreated wood. Facilities shall be maintained in good repair to ensure they are easily cleanable. Please replace or repair missing tiles. Correct By: Correct Prior To Next Routine Inspection