JJ's Delicatessen

Inspector's notes

In walk-in cooler, observed unopened case of raw shell eggs stored over cases of pasteurized liquid eggs and covered bowl of chopped tomatoes. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed TCS food holding over 41F including cabbage coleslaw/50F, cooked potatoes/48F, hardboiled eggs/47F, and sliced cheese/54F in prep cooler/41.5F. Observed liquid eggs/47F near flat top. Observed portioned butter/67F on ledge of prep cooler, and whole milk and non-fat creamers/57-58F in customer service area. 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. Per PIC, all foods had been filled less than four hours prior and were relocated to ice baths or alternative functioning refrigeration units to rapidly cool to 41°F at time of inspection. For creamers and butter, discussed using time as a control and provided guidance document. PIC indicated that refrigerators were scheduled for service. 2nd Consecutive violation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed wiping cloth sanitizer bucket stored on top of an icing bucket and two spray bottles of cleansers on shelf near clean equipment on the line. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two sticky fly traps hanging from ceiling over prep area in the bagel prep area. Insect control devices must not be installed over food prep areas. Strips removed by staff at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a plate of sliced American cheese being stored on the exterior lid of the prep cooler with an internal temperature of 58°F. Per the PIC, the cheese was removed from the walk-in cooler and placed on the lid approximately 30 minutes prior. 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. Inspector instructed PIC to place the cheese back into the walk in cooler to be rapidly cooled and placed back out to prep line in its own separate tub when the temperature reaches 41°F or below. Corrective Action: Corrected at time of inspection

Inspector's notes

Observed 4 plastic containers containing cut tomatoes, cucumbers, green onions, and dressings being stored on the floor of the walk in cooler back of house. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. PIC moved the containers on a shelf 6 inches off the floor at time of inspection. Corrective Action: Corrected at time of inspection

Inspector's notes

A fly tape trap is installed on the ceiling on top of a food prep table where an employee is slicing deli meat. Manager was notified and trap was removed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Doors and handles of reach in cooler, counters in food prep area accumulated with grease or build-up or dust. Three-compartment sinks are stained and accumulated with buildup or grease. Clean with soap and sanitizer as often as needed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Floor in cook line is accumulated with food debris and grease. Clean and sanitize as often as needed.

Inspector's notes

Packaged raw ground beef stored on top of container of pre-cooked cut sausage in reach in cooler in cook line. Item was removed and stored properly on bottom shelf. Corrective Action: Corrected at time of inspection.

Inspector's notes

Melons cut earlier today are cooling in deep containers with lid on in walk in cooler. Manager was notified. The lids were removed, and containers were stored on top shelf for rapid cooling.

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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/4125/Food-SafetyOperator-Resources. A container of potato pancake (made of fried onion, egg, and potato) made yesterday stored in the walk-in cooler is not date marked. Chef was advised to date mark all cooked food items if they are not used within 24 hours of cooking. Item was date marked. Correct By: Corrected At Time Of Inspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods Ceiling tiles are missing in some area in the kitchen. Replace and repair. Correct By: Correct Prior To Next Routine Inspection

Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils Some counters have an accumulation of food debris. Clean as often as necessary. Correct By: Correct Prior To Next Routine Inspection

Core-6-202.13, C: Insect Control Devices, Design and Installation Fly Sticky traps installed on ceiling on top of food prep table for bagels. Items must be installed away from food and clean equipment storage. Correct By: Corrected At Time Of Inspection