Shorty's Sandwich Shop

Inspector's notes

Observed multiple employees' drinks (coffee & water bottles) stored in a stainless steel rack above enclosed containers of gloves & hair nets. Upon request, the employee's drinks were relocated by the person in charge. Informed the person in charge to ensure personal drinks have a proper lid and straw and are stored in a designated area. Ensure to follow proper food separation at all times, to prevent cross-contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 2 working containers of chemicals unlabeled containing blue and purple liquids. PIC identified liquids as window cleaner and fabulosa. PIC labeled chemical bottles at time of inspections. All chemical working containers must be labeled with common names. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sprayer nozzle at 3-compartment sink hanging below floor rim of 3-compartment sink and spring in disrepair. PIC tied sprayer nozzle up above flood rim at time of inspection. Discussed replacing spring with PIC. All plumbing must be maintained in good repair. Corrective Action: Corrected at time of inspection.

Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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 soap at hand sink located in the dining area. PIC replaced soap at the time of inspection. Hand soap must be available at all times to allow for proper hand washing. 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 paper towels at hand wash sink by the register and at hand wash sink in the dining area. PIC provided paper towels at the time of inspection. A hand drying provision must always be available at all hand wash sinks to allow for proper hand washing. 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 commercially bagged tomato basil soup at 88'F in the hot holding wells by the service window. Per PIC, those items were placed directly into the hot holding wells two hours prior to inspection and not reheated to 135'F prior to placing them in the hot holding wells. All other items in the hot holding wells were at or above 135'F at the time of inspection. The PIC removed the tomato basil soup from the hot holding wells and reheated them to 135'F at the time of inspection. Discussed proper reheating with the PIC. All commercially packaged food being reheated must be rapidly reheated to 135'F prior to holding hot above 135'F. Correct By: Corrected At Time Of Inspection

Priority Foundation-5-103.12, Pf: Pressure >>> >>> Observed mop sink inside the employee restroom in the kitchen with missing/inoperable water handles. The two handles have been removed from the wall and deplumbed. PIC stated they are actively pursuing a permanent fix for the mop sink, and explained that they are waiting for parts. Also observed employee attempting to service the area at time of inspection. Repair/Replace to ensure water is readily accessible under pressure from both faucets at the mop sink prior to re-inspection on 03/13/2024. Correct By: Correct Prior To Reinspection