Arizona Sandwich Co.

Inspector's notes

Observed significant dried-on food residue on the food contact portion of a table-mounted can opener. Per person in charge (PIC), can opener was last used during the previous business day. Food contact surfaces for time-and-temperature control for safety (TCS) foods must be washed, rinsed, and sanitized at least every 4 hours after use or as often as necessary to be kept clean to sight and touch. PIC washed, rinsed, sanitized, and air dried can opener piece during inspection to correct. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a 1/6 size pan of mashed potatoes prepared in the establishment in a steam table with an internal temperature of 112 degrees Fahrenheit. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Per PIC, mashed potatoes were cooked and placed in unit at 7:30am, less than 2 hours prior to the routine inspection. PIC reheated mashed potatoes to 165F in microwave - inspector verified temperature. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked beef sausage patties(49'F), cooked pork chorizo (52'F), and cooked diced potato (48-50'F) being stored in a small prep table inside the coffee bar area at time of inspection. Per PIC the items are left in the prep table overnight. Discussed proper cold holding requirements with PIC. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed small prep table in the coffee bar area operating at 44.6'F via min/max thermometer at time of inspection (See Violation #22). Also observed breakfast potatoes in the cooling process inside the walk-in cooler in a plastic cambro over 4 inches in depth with the lid on. PIC explained that the breakfast potatoes were made less than 2 hours prior to inspection and removed the lid from the container at time of inspection. Discussed routine maintenance for prep tables with PIC. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. A reinspection will occur on or prior to 9/16/2025 to verify the correction. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed sprayer nozzle hanging below flood rim of 3-compartment sink due to damage spring for sprayer. PIC elevated and secured sprayer nozzle to provide a minimum 1-inch air gap at time of inspection. Discussed with PIC about replacing sprayer nozzle and also providing a faucet for 3-compartment sink as 3-compartment sink does not have a faucet component. Discussed the importance of ensuring a minimum air gap for sprayer nozzle to prevent cross connections. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee lunches being stored inside main walk-in cooler, directly over RTE tortillas, sauces, and cut produce. Discussed the importance of designated areas to store employee food items with PIC. PIC moved employee lunches to the bottom shelf and labeled a plastic bin to be used to store "employees only" food at time of inspection. Corrective Action: Corrected at time of inspection.

Core-5-501.17, C: Toilet Room Receptacle, Covered >>> Observed no covered receptacle available in women's bathroom. A covered receptacle is required in all bathrooms used by women. Must provide receptacle prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Observed a plastic food container in the clean utensil storage area with scoring and cracks along the side of the food contact surface. Above this container, another smaller container with evidence of food residue was found that was able to be scraped off. Equipment food contact surfaces and utensils shall be clean to sight and touch. Informed PIC that food contact surfaces should be cycled out when cracks or discoloration occur to prevent damaged/soiled containers from being used. Correct By: 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. Observed meatballs and sauce in a hot holding container near the sandwich prep area. Measured the internal temperature of meatballs sitting above the sauce at 124°F, the PIC stated that the meatballs were prepared the morning of the inspection around 9 am. PIC discarded the out of temperature meatballs. To ensure proper compliance, maintain time or temperature controlled for safety (TCS) foods at 135°F or above on the steam table. Correct By: Corrected At Time Of 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. Observed tuna in the reach in refrigerator in a plastic container covered with plastic wrap underneath the food prep area. Measured the temperature of the tuna at 71F. The person in charge stated the tuna had been there for about an hour. PIC had an employee separate the tuna into two different containers and place into the walk in refrigerator to achieve proper temperature. Food was still within the four hour window to achieve 41F, however the method of cooling was inadequate. Proper cooling methods would include: using uncovered containers, placing food in shallow pans, separating the food into smaller or thinner portions, using rapid cooling equipment (i.e. a blast chiller) or stirring the food in a container placed in an ice water bath. Correct By: Corrected At Time Of Inspection