Jason's Deli

Inspector's notes

Observed some organic buildup on the inside of soda nozzles at self-serve soda fountain. Discussed physically scrubbing soda nozzles once per week in addition to existing wash, rinse, and sanitize schedule to prevent any buildup on nozzles. Regularly scrub nozzles prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed portioned chicken breasts in hot holding with internal temperatures ranging from 110-115*F when measured with a probe thermometer. According to manager, chicken was reheated in the microwave and placed in hot holding 15 minutes prior. All reheated TCS foods that are reheated in a microwave must be heated and stirred so that all portions of the food reach 165*F. Chicken was heated in microwave to over 165*F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked chicken breasts in a reach-in cooler under counter with an internal temperature of 45*F. Observed mayo on the line with an internal temperature of 45*F. Observed cut lettuce in the salad bar and underneath the salad bar with internal temperatures of 45-47*F when measured with a probe thermometer. According to manager, all items had been prepped and placed in cold holding within an hour. Discussed cooling methods- all prepped TCS (time and temperature controlled for safety) foods must be cooled in the walk-in or freezer until internal temperatures reach 41*F or below before being placed on serving line or in reach-in cold holding units. Serving line and reach-in units do not have proper cooling capacity or airflow to cool TCS foods in time parameters. Discussed removing lids on TCS items in the walk-in during the cooling process, and arranging food in thin layers to help items cool faster. All items were placed in the walk-in to continue cooling at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed prep sink with no hot water when faucet is turned on. According to manager, hot water leaks from the faucet when hot water to the sink is turned on, so they are keeping it off. All sinks require hot water to be available at all times. Please repair faucet so that hot water can remain available at all times prior to re-inspection on 3/3/25. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed some buildup of food debris and dust on surfaces and tops of equipment. Please continue deep cleaning as needed to prevent buildup on surfaces. Corrective Action: Correct prior to next routine inspection.

Repeat Violation 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 cheesecake slices and strawberry shortcakes with whipped cream in the dessert case with internal temperatures of 54*F when measured with a probe thermometer. According to manager, cheesecake and shortcakes had been in the case for more than four hours. Observed shredded lettuce in small refrigerator unit under serving line with an internal temperature of 52*F. According to manager, lettuce was prepped and placed in unit about six hours prior. All TCS (time and temperature controlled for safety) foods must maintain internal temperatures of 41*F and below. Cheesecake, shortcakes, and lettuce were discarded at time of inspection (see embargo). Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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/4617/AMC-Toolbox---Cooling. - Observed dessert case with an ambient temperature of 50.9*F when measured with a min/max thermometer. All cold holding equipment must maintain ambient temperatures of 41*F and below. All TCS foods removed (see #20). A re-inspection will be conducted by 5/23/24. Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd

PRIORITY VIOLATION-3-501.14, P: Cooling. 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/4617/AMC-Toolbox---Cooling. - Observed chicken salad on the serving line with an internal temperature of 55*F when taken with a probe thermometer. According to person in charge, chicken salad had been prepped less than an hour prior and placed on the serving line. All prepped food must be moved to the walk-in to cool to 41*F and below prior to being placed in any reach-in or serving units. Chicken salad was moved to walk-in at time of inspection. Correct By: Corrected At Time Of Inspection

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 sliced turkey and ham lunch meats, cut lettuce, sliced cheese, sliced tomatoes, and tuna salad on the serving line and in refrigerator under the serving line with internal temperatures between 54*F and 63*F when taken with a probe thermometer. According to person in charge, all food had been in units for more than four hours. All TCS (time and temperature controlled for safety) foods must be held at 41*F and below. Foods were discarded at time of inspection (see embargo form). Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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/4617/AMC-Toolbox---Cooling. - Observed refrigerator under the serving line with an ambient temperature of 65*F when tested with a min/max thermometer. All cold holding units must maintain ambient temperatures of 41*F and below. A re-inspection will be conducted by 1/29/24. Correct By: Correct Prior To Reinspection

Core-6-501.111 (A-B, D), C: Controlling Pests; Monitoring - Observed a few fruit flies in dishwashing area. Discussed calling pest control company with person in charge if cleaning does not resolve the issue. Correct By: Correct Prior To Next Routine Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained - Observed leaking faucet at the hand sink behind the main register. All plumbing fixtures must be maintained. Please repair prior to the next routine inspection. Correct By: Correct Prior To Next Routine Inspection