Pride Gas & Groceries

Inspector's notes

Observed grab and go bags of ice with no label indicating the name of the establishment or the address/phone number. 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 anthaxanthin 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. Ensure proper labeling on ice by next routine inspection. Corrective Action: Correct prior to next routine inspection. Repeat violation: 3rd consecutive

Inspector's notes

Observed grab and go bags of ice with no label indicating the name of the establishment or the address/phone number. 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 anthaxanthin 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. Ensure proper labeling on ice by next routine inspection. Corrective Action: Correct prior to next routine inspection. Repeat violation: 3rd consecutive

Inspector's notes

Observed no quat test strips in establishment at time of inspection. Establishment utilizes quat to sanitize food contact surfaces. 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 on 4/2.

Inspector's notes

Observed no hand drying provisions at the back hand sink next to three-compartment sink in the establishment. 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. Person in charge (PIC) provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection. Repeat violation: 2nd consecutive.

Inspector's notes

Observed pre-packaged sandwiches in hot holding unit time stamped with a prep time of 7:00AM and a discard time of 11:00AM. Per PIC, sandwiches and other pre-packaged items kept in hot holding unit are kept for 4 hours, and discarded if not sold. PIC could not locate a written time as a control policy at time of inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. PIC states they want to continue using time as a control to hold sandwiches and other hot items. PIC was provided a written time as a control policy at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed grab and go bags of ice with no label indicating the name of the establishment or the address/phone number. 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. Ensure proper labeling on ice by next routine inspection. Corrective Action: Correct prior to next routine inspection. Repeat violation: 2nd consecutive.

Inspector's notes

Observed grab and go bags of ice with no label indicating the name of the establishment or the address/phone number. 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. Ensure proper labeling on ice by next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no hand drying provisions at any of the 3 hand sinks in the establishment. 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. Person in charge (PIC) provided hand drying provision for handwash sink(s) at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed half and half creamer in dispenser with no date indicating when it was opened. Person in charge indicated it was opened 2/22. Ready to eat (RTE), time/temperature controlled for safety (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 were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed grab and go bags of ice with no label indicating the name of the establishment or the address/phone number. 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. Ensure proper labeling on ice by next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed ice scoop stored on top of ice machine; observed buildup of dust on top of ice machine. 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. Person in charge indicated they would wash, rinse, and sanitize the scoop and find a new place to store the ice scoop. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed 3-compartment sink with extremely low water pressure coming from the faucet whether it is turned onto sprayer or faucet; the sprayer has adequate pressure. Establishment must repair faucet so there is adequate pressure from sprayer and faucet so that compartments can be easily filled using the faucet for waash, rinse, and sanitizing food contact surfaces (such as frozen drink containers). All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to re-inspection. Corrective Action: Correct prior to re-inspection 3/5/25.

Inspector's notes

The person in charge was unable to provide test strips for chlorine sanitizer. 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 on 08/05/24. REPEAT VIOLATION (2ND CONSECUTIVE)

Inspector's notes

Observed milk with internal temperature of 48*F in the walk-in refrigerator. The measured ambient temperature of the unit using a min/max thermometer was 48.3*F; operator indicated over the phone that they had someone coming into today to service the walk-in refrigerator and AC unit for the store. Person in charge indicated the milk 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 milk with internal temperature of 48*F in the walk-in refrigerator. The measured ambient temperature of the unit using a min/max thermometer was 48.3*F; operator indicated over the phone that they had someone coming into today to service the walk-in refrigerator and AC unit for the store. Person in charge indicated the milk had been in the unit for more than 4 hours. 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. Corrective Action: Correct prior to re-inspection on 07/26/24.

Inspector's notes

The person in charge was unable to provide test strips for chlorine sanitizer. 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 on 07/26/24.

Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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 no hand drying provisions at either of the hand sinks (the kitchen or retail space) in the establishment. All hand sinks in the establishment must have a supply of hot and cold water, hand soap, and hand drying provisions. Person in charge stocked both locations with paper towels. 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 pre-wrapped tamales in steam table with internal temperature of 129*F. The person in charge indicated they put the tamales into the steam table directly from the refrigerator and they did not verify the internal temperature at any point. Person in charge was informed that time/temperature controlled for safety foods from a manufacturer must be reheated from 41*F to 135*F within 2 hours. Person in charge willingly discarded of the tamale. Correct By: Corrected At Time Of Inspection

Core-3-602.11, C: Food Labels>>>Observed bags of ice bagged in the establishment with no label indicating the store name or contact information for the store. Person in charge was informed that packaged food for consumer self-service must be labeled with the following: 1) Name of Product 2) Processor Name 3) Processor Address or Phone Number 4) Ingredients (if more than 2) 5) Approximate Weight 6) In English Establishment must label ice by next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Core-4-602.13, C: Nonfood Contact Surfaces>>>Observed spilled drink mix in the tray of the cappuccino machine and food debris on the inside of the customer microwave in the establishment. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests. A regular cleaning schedule should be established and followed to maintain the non-food contact surfaces of equipment in a clean and sanitary manner. Correct By: Correct Prior To Next Routine Inspection