Minute Liquor Store

Inspector's notes

No Certified Food Protection Manager was available onsite at time of inspection. PIC stated that their certificate expired. Informed PIC that at least one-person onsite needs to have a valid Food Protection Manager Certificate. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the faucet for the prep sink missing. PIC stated that a faucet was removed from the prep sink to replace the faucet on another sink in the establishment. Informed PIC that all plumbing needs to be in good repair at all times. Instructed PIC to replace the sink faucet prior to next routine inspection. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed dark yellow, brown, and black discoloration and build up on the wall, ceiling, and pipes to the left of the ventilation hood. Observed a tabletop fryer being used at time of inspection to the left of the fryer. Discussed with PIC that this equipment needs to be used underneath a vent hood. PIC removed the fryer and setup a stove top fryer underneath the ventilation hood at time of inspection. Discussed the importance of fumes, grease, and condensation being properly ventilated through the hood system. Instructed PIC to clean the wall, ceiling, pipes, and surrounding areas so that they are kept free of residue and debris. 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. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed in house salsa being stored in plastic containers that used to house cheese from a manufacturer. Single-use food containers are intended for single-use and may not be re-used for storage of food. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the small prep cooler having cut tomato, cut lettuce, cheese (shredded, American, Cheddar) and an in house boiled egg having internal temperatures of 53-56*F. Employee states these items had been in the unit for more than 4 hours. 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 the small prep cooler used to hold numerous TCS foods having an ambient temperature of 57*F using min/max thermometer. 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. Reinspection will be conducted within 10 days. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed refried beans sitting at room temperature and having an internal temperature of 97*F. Employee states it had been left out for about 30 minutes. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the plumbing below the 3 compartment sink leaking water at the time of inspection. Person in charge states they will get it fixed as soon as possible. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the establishment re-using the plastic containers in which garlic and cheese was once packaged in. Person in charge states they will dispose of them. Discussed how single-service and single-use articles may not be reused due to these containers not being designed to withstand the rigors of multiple uses, including the ability to be subjected to repeated washing, rinsing, and sanitizing. Corrective Action: Correct prior to next routine inspection.

Core-6-301.14, C: Handwashing Signage. 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 handwash sink in the bathroom missing required signage. All handwashing sinks used by food employees are required to have signage that states all employees must wash hands before returning to work. PIC was instructed to put up signage prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils --- Observed oil and grease build up and drip stains on ventilation hood above the cooking stove. Ventilation hoods must be cleaned at a regular frequency to avoid contamination from oil and grease dripping into cooked food. PIC was instructed to have the hood system cleaned prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection