Frys Food Stores

Inspector's notes

One of the hand sinks in the back of the deli is running while the water is turned off. Person in charge (PIC) opened a work order for it at time of inspection. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a fly light installed above a prep table above prepackaged condiments, utensils and containers. Discussed relocating fly lights to areas not above food or food contact surfaces or removing the table from under the fly light to prevent contamination. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed fried chicken removed from the deep fryer then cook stated was fully cooked after verifying with the establishment's probe thermometer. Employee observed measuring cook temps at/above 165*F with a properly calibrated probe thermometer but with measurements not being taken from the thickest part of the chicken breast. Observed the same chicken breasts measured by the cook at 138-155*F. All raw animal proteins must reach a final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code (165*F for poultry). Observed the chicken breasts tightly packed on the lower three racks of the chicken fryer where undercooked breasts were observed. PIC placed the chicken back in the fryer to continue cooking for an additional 4 minutes. Observed all pieces of chicken fully cooked to 165*F or higher. Advised PIC to retrain on fryer setup, fry basket organization, and probe thermometer placement to ensure all chicken is fully cooked. Corrective Action: Corrected at time of inspection

Inspector's notes

Observed dishes actively being washed, rinsed then sanitized in quat sanitizer by being dipped then immediately removed with a 1 second contact time. Food-contact surfaces must be properly sanitized after washing and rinsing. Food-contact surfaces sanitized using quaternary ammonia must be sanitized with a contact time according to manufacturers specifications (40-60 seconds). Food-contact surfaces were properly sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed fried chicken removed from the deep fryer then cook stated was fully cooked after verifying with the establishment's probe thermometer. Employee observed measuring cook temps at/above 165*F with a properly calibrated probe thermometer but with measurements not being taken from the thickest part of the chicken breast. Observed the same chicken breasts measured by the cook at 128*F, 133*F, 143*F and 160*F. All raw animal proteins must reach a final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code (165*F for poultry). Observed the chicken breasts tightly packed on the lower three racks of the chicken fryer where undercooked breasts were observed. PIC placed the chicken back in the fryer to continue cooking for an additional 4 minutes. Observed all pieces of chicken fully cooked to 165*F or higher. Advised PIC to retrain on fryer setup, fry basket organization, and probe thermometer placement to ensure all chicken is fully cooked. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed various preparations of cooked chicken and potato wedges holding in a hot case with internal temperatures ranging from 114-133*F internally when measured with a probe thermometer. Per PIC, establishment is using a new case to keep foods hot. PIC in the deli stated a lower setting was used because the heat on the highest setting was drying out products too quickly. 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 stated all foods had been in the warmer less than 2 hours. All TCS foods improperly hot held were discarded by PIC at time of inspection due to quality concerns. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-3-401.11, P: Raw Animal Foods-Cooking. 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/4616/25575/AMC-Toolbox---Cooking. ------ On the cook line, observed chicken removed from deep fryer for service with final cook temperatures of 148*F, 150*F and 153*F when measured with a probe thermometer. Observed mutliple other smaller pieces measuring 165*F or above from the same batch. The line cook stated the chicken was fully cooked. Observed the undercooked chicken pieces on the middle racks in the center where other pieces were tightly packed around the undercooked pieces. PIC had the chicken placed back in the fryer for an additional two minutes to fully cook to 165*F. When cooking chicken, ensure that the internal temperature at the thickest part reaches at least 165*F. Correct By: Corrected At Time Of Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions ------ Observed a buildup of food debris and grease under the cooking equipment in the deli near the fryers. Clean areas and maintain a regular cleaning frequency to prevent buildup. Correct By: Correct Prior To Next Routine Inspection