W M Sacks & Co

Inspector's notes

Observed cooked rice dated 6/2, grilled chicken dated 6/4, house-made marinara sauce dated 6/5, and cooked pasta dated 6/4 in walk-in cooler. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed knives being stored between prep coolers, and in-use utensils held in water that was 100°F. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the grease trap located in the back of the establishment being overfilled and having a container of grease on the side. Please ensure to empty the grease trap frequently to prevent any accumulation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed buildup on interior facet of nozzles at customer self-service soda tower. Please ensure food contact surfaces of non-TCS foods are cleaned as often as necessary to be kept clean to sight and touch. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed several in-use cutting boards with dark discoloration and deep grooves at sandwich make station and make line. Cutting surfaces shall be maintained in good condition so that they are smooth and easy to clean. Please resurface or replace. Corrective Action: Correct prior to next routine inspection.

Core-2-401.11, C: Eating, Drinking, or Using Tobacco Observed employee drinks in mugs, bottles, and cups above prep tables in kitchen where food prep was actively taking place. PIC had employees move drinks to proper storage at time of inspection. Employee food and drinks must be stored in a way to prevent potential contamination of food, equipment, utensils, and food contact surfaces. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure. 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 employees to be washing hands for less than 5 seconds. Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with new single-use paper towel, and turn off handles with paper towel to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens. Employees washed hands for full 20 seconds at time of inspection. Corrected At Time Of Inspection PRIORITY VIOLATION-2-301.14, P: When to Wash. 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 employee placing raw bacon onto stove top using tightly gloved hands and then start to cut open avocado for customer sandwich without washing hands or removing gloves. Observed employee handling dirty dishes at three compartment sink with tightly gloved hands and then handle clean dishes to put away with same gloved hands. Had employee wash hands prior to continuing. Hands must be washed prior to donning new gloves when switching tasks where contamination could occur, after handling trash, coming into kitchen from using restroom, touching self/face/hair, and whenever contamination could occur to prevent spread of pathogens. Corrected At Time Of Inspection Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-403.11, P: Reheating for 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/4618/AMC-Toolbox---Reheating. Observed soup in hot holding unit behind point of sale at 135-145*F. PIC stated that soup had been put into unit to re-heat at 9:15am, approximately 1 hour and 45 minutes prior to inspection. PIC stated soup was originally heated on 9/2, cooled down, and was currently being re-heated to 145*F. Had PIC place soup onto stove to rapid heat to 165*F within next 15 minutes. Discussed with PIC that TCS items that were previously cooled and/or not being heated directly from manufactured packaged product must be re-heated to at least 165*F prior to hot holding at 135*F. Observed soup at 170*F within 5 minutes. Discussed with PIC soup should be heated on stove prior to transferring to hot holding unit to ensure re-heating parameters are met: 165*F within 2 hours (135*F within 2 hours from manufactured packaging). Correct By: Corrected At Time Of 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 portioned deli containers of paste salad and potato salad at 47-52*F in front display case near point of sale. Unit observed at 45-46*F. Establishment has adequate other cold holding for business need. PIC stated items were placed in unit from walk-in approximately 2 hours prior. Had PIC move items to walk-in to rapid cool to below 41*F. PIC agrees not to use display case for TCS foods until serviced and observed at or below 41*F. TCS foods must be held at or below 41*F to prevent growth of pathogens. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd