Capriotti's Sandwich Shop

Inspector's notes

On cook line, employee handled raw meat with gloved hands, changed gloves to continue handling cooking utensils and ready to eat foods without a proper handwash in between glove change. Instructed employee on proper glove change and handwashing when working with raw vs ready to eat foods. Recommended using tongs when handling raw meat. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Second Consecutive Violation. In cold bay prep table cooler, TCS foods (sliced meats, coleslaw, cut lettuce, cut tomatoes) with internal temperatures of 47*F and in sandwich prep table cooler, TCS foods (sliced meats, coleslaw, cut tomatoes, sliced cheeses) with internal temperatures of 46*F-48*F. Per manager, TCS foods were placed in cooler within normal time parameters. Manager moved all TCS foods (sliced meats, coleslaw, cut lettuce, cut tomatoes, sliced cheeses) to ice baths to rapidly cool back down to the proper cold holding temperatures. Discontinue use of cold bay and sandwich prep table coolers until repaired and able to maintain proper temperature throughout the day. Corrective Action: Corrected at time of inspection.

Inspector's notes

Second Consecutive Violation. On cook line, cold bay prep table cooler with an ambient temperature of 45*F and sandwich prep table cooler with an ambient temperature of 46*F. Both cold holding cooler temperatures taken with inspector probe thermometers. Recommended all cold holding equipment be checked by repair company for proper cold holding temperatures. Cold holding equipment is to have the capacity to maintain TCS foods at 41°F or below. Repair cold holding equipment such that it maintains TCS foods at 41°F or below. A reinspection will be conducted by 10/2. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Second Consecutive Violation. The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In cold bay prep table cooler, TCS foods (sliced meats, coleslaw, cut lettuce, cut tomatoes) with internal temperatures of 50*F. Per manager, TCS foods were placed in cooler within normal time parameters. Manager moved all TCS foods (sliced meats, coleslaw, cut lettuce, cut tomatoes) to walk in cooler and other available prep table cooler to rapidly cool back down to the proper cold holding temperatures. Discontinue use of cold bay prep table cooler until repaired and able to maintain proper temperature throughout the day. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, cold bay prep table cooler with an ambient temperature of 48.2*F, walk in cooler with an ambient temperature of 42*F-43*F. Both cold holding cooler temperatures taken with inspector min/max irreversible thermometer and establishment ambient air thermometers. Recommended all cold holding equipment be checked by repair company for proper cold holding temperatures. Cold holding equipment is to have the capacity to maintain TCS foods at 41°F or below. Repair cold holding equipment such that it maintains TCS foods at 41°F or below. A re-inspection will be conducted on 4/24. Corrective Action: Correct prior to re-inspection.

Inspector's notes

No quat test strips available for monitoring sanitizer solution. 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.

Inspector's notes

The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Second Consecutive Violation. At warewashing handwashing sink, no cold water available. Provide working cold water at handwashing sink. Email or text video of repair order or video of working faucets within 10 days. (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38*C (100*F) through a mixing valve or combination faucet. Corrective Action: Correct prior to re-inspection.

Inspector's notes

The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At warewashing handwashing sink, no cold water available. Provide working cold water at handwashing sink. Email or text video of repair order or video of working faucets within 10 days. (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38*C (100*F) through a mixing valve or combination faucet. Corrective Action: Correct prior to re-inspection.

Inspector's notes

In walk in cooler, cut turkey/ 50*F-55*F prepared and cooling in shallow covered containers. Per employee, turkey was cut within normal time parameters. Cut turkey was partially uncovered to continue the cooling process. Discussed proper cooling methods with employees. (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination, as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD. Corrective Action: Corrected at time of inspection.

Repeat Violation 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. ........Employee assisted customer at register then donned gloves to work with ready to eat foods without a proper handwash. Instructed employee to remove gloves, wash hands, and don new gloves to continue with task. Discussed the importance of proper handwashing after contamination. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶ 2-403.11(B); (D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and (I) After engaging in other activities that contaminate the hands. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-4-703.11, P: Hot Water and Chemical-Methods; Sanitizing Food-Contact Surfaces. 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. .........At 3-compartment sink, employee sanitized utensil <10 seconds in quat solution. Per manufacture guidelines, food contact surfaces are to be soaked in quat sanitizer solution minimum 60 seconds. Educated and instructed employee to move utensil to quat sanitizer solution and soak for minimum 60 seconds. Correct By: Corrected At Time Of Inspection

Core-4-603.16, C: Rinsing Procedures ........At 3-compartment sink, employee washed then immediately sanitized dishware without a proper rinse. Educated employees on proper wash, rinse, and sanitize when warewashing food contact surfaces. Washed UTENSILS and EQUIPMENT shall be rinsed so that abrasives are removed and cleaning chemicals are removed or diluted through the use of water or a detergent-sanitizer solution by using one of the following procedures: (A) Use of a distinct, separate water rinse after washing and before SANITIZING if using: (1) A 3-compartment sink. Correct By: 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. ..........Employee returned from break and began handling prep table equipment and bags of bread, without a proper handwash. At front counter, employee assisted customer at register, then donned gloves to handle ready to eat foods, without a proper handwash. Educated both employees on proper handwashing after contamination and before working with equipment and food product. Employees washed hands. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶ 2-403.11(B); (D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and (I) After engaging in other activities that contaminate the hands. Correct By: Corrected At Time Of Inspection

Priority Foundation-5-203.11, Pf: Handwashing Sinks-Numbers and Capacities. 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. ..........In prep area/ warewashing area, handwashing sink not working. Repair handwashing sink to be usable at all times. Repair handwashing sink before re-inspection. (A) Except as specified in ¶¶ (B) and (C) of this section, at least 1 HANDWASHING SINK, a number of HANDWASHING SINKS necessary for their convenient use by EMPLOYEES in areas specified under § 5-204.11, and not fewer than the number of HANDWASHING SINKS required by LAW shall be provided. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-5-202.11 (A), P: Approved System ...........At mop sink, y-valve attached to mop sink faucet. Y-valve was disconnected at time of inspection. Discontinue use of y-valve at mop sink. Correct By: Corrected At Time Of Inspection