Fry's Food Stores

Inspector's notes

Observed dried food particles, brown /dark organic matter, dust and grease buildup on handles of refrigerators, the walls and floor behind equipment in the back prep area, above the three compartment sink, and the carts used for raw chicken. Also observed the chicken warmer on the service line has food debris on the above and below the doors inside the equipment. Discussed with PIC to clean at a frequency to avoid accumulation of food debris, dust or organic matter. Corrective Action: Correct prior to next routine inspection. 4th Consecutive Violation

Inspector's notes

Observed dried food particles, brown /dark organic matter and grease buildup on the walls in the back prep area and above the three compartment sink. Also observed chicken warmer on the service line has food debris on the above and below the doors inside the equipment. Discussed with PIC to clean at a frequency to avoid accumulation of food debris, dust or organic matter. Corrective Action: Correct prior to next routine inspection. 3rd Consecutive Violation

Inspector's notes

Observed either separated or missing caulking or dark orange organic matter on existing caulking at all hand washing sinks, three-compartment sink, and prep sinks. Discussed with Person in Charge (PIC) that all fixed equipment shall be sealed to create a smooth and cleanable surface if it is not easily moved to properly clean. Corrective Action: Correct prior to next routine inspection. 2nd Consecutive Violation

Inspector's notes

Observed either dried food particles, paper/plastic debris, dark organic matter or grease buildup under the equipment in the back prep area and the front service area. Also observed brown and black buildup on the walls in the back prep area. Chicken warmer on the service line has food debris on the top and bottom inside the equipment. Discussed with PIC to clean at a frequency to avoid accumulation of food debris, dust or organic matter. Corrective Action: Correct prior to next routine inspection. 2nd Consecutive Violation

Inspector's notes

Observed either separated or missing caulking or dark orange organic matter on existing caulking at all hand washing sinks, three-compartment sink, and prep sinks. Discussed with Person in Charge (PIC) that all fixed equipment shall be sealed to create a smooth and cleanable surface if it is not easily moved to properly clean. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed under the oven equipment by the back wall to have dark food debris and also observed dried food on the walls by the ovens. Discussed with PIC to clean at a frequency to avoid accumulation of food debris, dust or organic matter. Corrective Action: Correct prior to next routine inspection.

Priority Foundation-5-202.12 (A), Pf: Handwashing Sinks, Installation; Proper Temperature, Mixing Faucet. 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 at hand washing sink to the left of entrance to the back kitchen with a temperature of 74*F. Consistently ran water for 4+ minutes and temperature did not change. Facility was open more than two hours before inspection. Observed 100*F at other hand washing stations throughout the facility. Discussed with PIC to have the maintenance work on adjusting/ fixing/ repairing in order to have hot water more available to promote adequate and proper hand washing in the establishment. Hot water is required within 45 seconds all sink fixtures. Reinspection scheduled on 5-30-24 Correct By: Correct Prior To Reinspection

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 packages of cooked chicken at a temperature of 47*F. The cooked chicken was in a grab and go cold holding open unit on the left side of the deli meat and cheese refrigeration. The containers were displayed out side of the air curtain of the cold holding unit. The unit has an ambient air temperature of 40*F. Per Person in Charge (PIC) the display unit was filled less than 4 hours prior to inspection. PIC had the cooked chicken containers put in the walk-in to rapidly cool. Discussed not overstocking the grab and go containers. Correct By: Corrected At Time Of Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained >>>Observed handwashing sinks by the deli slicers and the one in the back of the deli area to be corroded and deeply pitted with calcium buildup. Discussed with PIC to have fixed and the surfaces shall be in good repair with smooth cleanable surfaces. Correct By: Correct Prior To Next Routine Inspection