Frys Signature

Inspector's notes

In far end of the refrigerated deli display case furthest from the deli entrance observed Caesar pasta salad/50°F, antipasto/50°F, southern potatoes/49°F, and Cole slaw/48°F.

Inspector's notes

At in use 3-compartment sink, at dishware surfaces, no detectable quat sanitizer. In use sanitizer spray bottles used on slicers, no detectable quat sanitizer in bottles. After several attempts to obtain proper quat concentration from dispensers, unable to obtain accurate quat sanitizer solution concentration for warewashing. Discontinue use of 3-compartment sink for warewashing purposes until repaired and use bakery department for all warewashing. Repair company was called at time of inspection. Discussed more frequent monitoring of sanitizer solution at 3-compartment sink, especially at start of day, after periods of inactivity, or when changing out empty sanitizer bag. Corrective Action: Corrected at time of inspection.

Inspector's notes

At slicer, employee handling deli meat with gloved hands, then removed gloves to wash hands with black cloth wrist braces on while handwashing. Instructed employee to remove wrist braces to properly wash hands. If employee is required to wear wrist braces, then employee needs to be excluded from working with open food that requires frequent handwashing and following correct handwashing procedures. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Corrective Action: Corrected at time of inspection.

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. ..........At floor self service hot holding case, several rotisserie chickens with internal temperatures of 120*F-130*F. Per time sticker, chickens were in hot holding case <4 hours. Employee discarded rotisserie chickens for quality. Discussed more frequent monitoring of internal temperatures of hot foods to ensure proper temperature throughout the day. Manager placed repair order to ensure hot holding case is working properly. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times. Correct By: Corrected At Time Of Inspection

Core-4-602.13, C: Nonfood Contact Surfaces ...........At deli service cases, accumulation of food debris in tracks of doors. Discussed more frequent cleaning of door tracks to prevent food build up. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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. ........In front self service deli meat cold case, sliced deli meats/ 51*F packaged and placed in cold case. Per time sticker, deli meats were packaged within 3 hours and employee stated deli meats were placed immediately in cold case. Manager moved packages of sliced deli meats to blast chiller to rapidly continue the cooling process. Discussed proper cooling methods with employees. (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; (2) Separating the FOOD into smaller or thinner portions; (3)Using rapid cooling EQUIPMENT; (4) Stirring the FOOD in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination, as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD. Correct By: Corrected At Time Of Inspection

Core-4-602.13, C: Nonfood Contact Surfaces............Throughout deli, fronts and handles of equipment, prep table coolers, tracks of deli cases, inside of coolers with accumulation of food debris and residues. Maintain clean. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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. ............No hand drying towels at main handwashing sink. Hand drying towels were provided at time of inspection. Maintain all handwashing sinks stocked with hand drying towels at all times. Correct By: Corrected At Time Of Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions .............Throughout deli, under equipment, prep tables, around warewashing area, against cove base accumulation of food residues and debris. Maintain clean. (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Correct By: Correct Prior To Next Routine Inspection