Chevron

Inspector's notes

Observed no hand soap available at the hand sink in the back room. Employee stated that they do not use the hand sink in the back room. Explained to PIC that all hand sinks must be supplied with soap at all times. Explained to PIC that the hand sink is required in the back room for handwashing before scooping ice and during ware washing. Hand soap was provided at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed floral scented Clorox bleach in the back room. PIC stated that the bleach is used for sanitizing. Informed PIC that scented bleach is cannot be used with food-contact surfaces due to the added chemicals from fragrance. PIC removed the chemical from the premises at time of inspection. PIC got unscented bleach from retail and will use unscented bleach for the sanitizing of food contact surfaces. Chemical sanitizers and antimicrobials for food contact surfaces shall meet requirements in 40 CFR 180.940 or 40 CFR 180.2020. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed establishment using bleach for the sanitizing of food-contact surfaces and does not possess test strips for chlorine. Informed PIC that test strips are required for the chlorine prior to reinspection on 3/30/2026. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Corrective Action: Correct prior to re-inspection on 3/30/2026.

Inspector's notes

Observed ice that was packaged in house not being properly labeled (missing contact information). All packaged food labels must include the following items: (1) the common name of the food, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the food; (3) an accurate declaration of the net quantity of contents; (4) the name and place of business of the manufacturer, packer, or distributor; (5) the name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient; (6) except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(q)(3) -(5), nutrition labeling as specified in 21 CFR 101 -Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling; and (7) for any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin. Corrective Action: Correct prior to next routine inspection. 2ND REPEAT VIOLATION.

Inspector's notes

Observed ice that was packaged in house not being properly labeled. All packaged food labels must include the following items: (1) the common name of the food, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the food; (3) an accurate declaration of the net quantity of contents; (4) the name and place of business of the manufacturer, packer, or distributor; (5) the name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient; (6) except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(q)(3) -(5), nutrition labeling as specified in 21 CFR 101 -Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling; and (7) for any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin. 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 lower shelves of open reach-in cooler by the soda machines at ambient temperatures 42.2-42.5'F. Observed food stored on the third shelf out of temperature; Pasteurized milk (47'F) and Lunchables (44-45'F), items have been stored in the unit for more than 4 hours per employee. All TCS coldholding food must be stored at 41'F or below. PIC voluntarily discarded the food items in question at time of inspection. PIC was instructed to have the cooler serviced. All food items from the lower compartments were moved to top two shelves (measured at temperatures (40.2-41.4'F). PIC agreed to use only the top two shelves of the unit in question until the lower shelves were serviced and fit for use to coldhold TCS food items at 41'F or below. Repeat Violations: 2nd,Correct By: Corrected At Time Of Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained --- Observed dripping faucet of the mop sink located in the back room. PIC was instructed to have it repaired prior to next routine inspection. Plumbing facilities must be maintained in good condition. Correct By: Corrected At Time Of Inspection