Valley Kwik Market

Inspector's notes

Observed no hand towels available at the hand sink in the back room. Informed PIC that hand towels need to be available at all times. PIC provided hand towels at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the establishment packaging ice in house without the proper labeling. Observed establishment selling individual sticks of butter, snack cakes, and other food products not labeled for individual sale. Informed PIC that these items all need to have the proper food labels. All packaged food labels must include the following items: (1) the common name of the food, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the food; (3) an accurate declaration of the net quantity of contents; (4) the name and place of business of the manufacturer, packer, or distributor; (5) the name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient; (6) except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(q)(3) -(5), nutrition labeling as specified in 21 CFR 101 -Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling; and (7) for any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin. Corrective Action: Correct prior to next routine inspection. ***** 4th Consecutive Violation *****

Inspector's notes

Observed the establishment packaging ice in house without the proper labeling. All packaged food labels must include the following items: (1) the common name of the food, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the food; (3) an accurate declaration of the net quantity of contents; (4) the name and place of business of the manufacturer, packer, or distributor; (5) the name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient; (6) except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(q)(3) -(5), nutrition labeling as specified in 21 CFR 101 -Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling; and (7) for any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin. Corrective Action: Correct prior to next routine inspection. 3RD REPEAT VIOLATION.

Inspector's notes

Observed the establishment packaging ice in house without the proper labeling. All packaged food labels must include the following items: (1) the common name of the food, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the food; (3) an accurate declaration of the net quantity of contents; (4) the name and place of business of the manufacturer, packer, or distributor; (5) the name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient; (6) except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(q)(3) -(5), nutrition labeling as specified in 21 CFR 101 -Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling; and (7) for any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin. Corrective Action: Correct prior to next routine inspection. 2ND REPEAT VIOLATION.

Inspector's notes

Observed the establishment packaging ice in house without the proper labeling. All packaged food labels must include the following items: (1) the common name of the food, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the food; (3) an accurate declaration of the net quantity of contents; (4) the name and place of business of the manufacturer, packer, or distributor; (5) the name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient; (6) except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(q)(3) -(5), nutrition labeling as specified in 21 CFR 101 -Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling; and (7) for any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin. Corrective Action: Correct prior to next routine inspection.

Core-4-402.11, C: Fixed Equipment, Spacing or Sealing * Seal gap above north end of walk-in between the top of the walk-in and ceiling. Correct By: Correct Prior To Reinspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained * Could not visibly confirm where ice machine drains. Confirm that it drains to floor sink as stated. * Have reduced pressure zone assembly tested and certified for carbonated beverage system. Provide Certificate. Correct By: Correct Prior To Reinspection

Core-4-402.11, C: Fixed Equipment, Spacing or Sealing * Seal gap above north end of walk-in between the top of the walk-in and ceiling. Correct By: Correct Prior To Reinspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained * Could not visibly confirm where ice machine drains. Confirm that it drains to floor sink as stated. * Have reduced pressure zone assembly tested and certified for carbonated beverage system. Provide Certificate. Correct By: Correct Prior To Reinspection

Repeat Violation 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. * Hand wash sink is required to be installed with 25 feet, visible and easily accessible from all areas of food prep. Ice bagging is food prep and a hand wash sink is required to be installed in area of ice machine. Hand wash sink will need to be NSF approved, hot and cold water, splash and drain indirectly or directly to waste. Splash guards are required if installed with 24 inches of ice machine. Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd

Repeat Violation Core-4-402.11, C: Fixed Equipment, Spacing or Sealing * Seal gap above north end of walk-in between the top of the walk-in and ceiling. Core-4-202.16, C: Nonfood-Contact Surfaces * Provide water resistant material (FRP, tile, Stainless) on walls around soda machine and ice machine. Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd

Repeat Violation Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained * Brace drain lines from soda machine to maintain 1 inch air gap above finished floor at floor sink. * Could not visibly confirm where ice machine drains. Confirm that it drains to floor sink as stated. * Have reduced pressure zone assembly tested and certified for carbonated beverage system. Provide Certificate. Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd