Croque Famous Sandwiches

Inspector's notes

Observed facility with organic matter accumulated underneath grill, oven, cooling units and three compartment sink. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection.

Inspector's notes

Observed a pitcher stored in the basin of the front handwashing sink at time of inspection. Handwashing sinks shall be maintained so they are accessible at all times and not used for purposes other than handwashing. The person in charge removed the pitcher from the sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

In large reach in refrigerator observed containers of sliced ham, chicken noodle soup, and lobster soup with no date mark. After discussion with the person in charge it was determined the ham was sliced on 7/11 and the soups were made on 7/12.

Inspector's notes

No employee with supervisory and management responsibility with the authority to direct and control food preparation that is deemed a certified food protection manager (CFPM) was present at time of inspection. A CFPM is required to be onsite during the hours of operation. Please obtain certified food protection manager certification and keep certification accessible for health inspections. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a container of raw unpasteurized shelled eggs stored directly above plastic wrapped beef roast in the small reach in refrigerator.

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 that hot water valve is not working in the handwashing sink next to the grill. Hot water must be available at 100°F through a mixing valve or combination faucet. Repair within 10 days. Proof of repair may be submitted electronically. 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 that the food kept in the prep table next to the microwave had internal temperatures ranging from 52F to 55F. TCS foods, cut tomatoes, cabbage and diced cooked chicken, shall be kept at temperatures of 41F or below. Per the PIC foods had been held in the unit for less than 2 hours. The PIC moved foods to other available functioning cold holding units, also stated that the food would not be kept more than 4 hours. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-102.11, Pf: Common Name-Working Containers Observed that chlorine bleach was being stored in an unlabeled squeeze bottle at the compartment sink. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. The PIC labeled the squeeze bottle at the time of this inspection. Correct By: Corrected At Time Of Inspection