Lee's Sandwiches

Inspector's notes

Corrective Action: Corrected at time of inspection. Quaternary sanitizer in the back and the front 3 comp sinks at less than 150 ppm. Manager had dispenser repaired at the back sinks and replaced the sanitizer bottle at the front sinks, re-washed recently washed ware.

Inspector's notes

Corrective Action: Corrected at time of inspection. Yogurt, pork rolls, butter, pate and spring rolls in the front display cooler at 47*F to 52*F internally. Manager determined they had been in temperature less than two hours before and moved them to the walk-in.

Inspector's notes

Corrective Action: Correct prior to re-inspection 8/20/26. The front display cooler is holding TCS food 47-52*F. Please repair to hold TCS food 41*F or below prior to reinspection.

Inspector's notes

Corrective Action: Correct prior to re-inspection 5/12/26. The installed valve on the waterline for the sprayer hose that extends to the floor appears to be a pressure regulator, but requires a reduced pressure zone valve (RPZ).

Inspector's notes

Corrective Action: Corrected at time of inspection. Several employee drinks stored on prep tables, shelves above food available for service.

Inspector's notes

Corrective Action: Corrected at time of inspection. Employee left building and returned to handle food without washing hands. Employee put on glove to handle ready to eat food without washing hands. Manager had employee wash hands.

Inspector's notes

Corrective Action: Corrected at time of inspection. In walk-in, cartons of raw shell eggs stored on wire shelf above containers of cream filling.

Inspector's notes

Corrective Action: Corrected at time of inspection. No detectable sanitizer in either of the in-use 3 comp sinks. Manager made sanitizer to proper concentration and had equipment returned to be sanitized.

Inspector's notes

Corrective Action: Corrected at time of inspection. Cooked pork in steam table and cooked chicken in hot box, under temperature control per manager, at 122*F to 131*F internally.

Inspector's notes

Corrective Action: Corrected at time of inspection. Meatballs and portioned deli meats stacked above the rim on pans in the prep area cold tables at 47*F to 49*F internally. Manager stated items had been held as such less than one hour.

Inspector's notes

Corrective Action: Corrected at time of inspection. Container of Fruit Fly Killer stored on chemical shelf. Manager had insecticide removed from the premises.

Inspector's notes

Corrective Action: Corrected at time of inspection. Establishment has a variance for yogurt production requiring logs for time, temperature and pH, but no logs were available. Yogurt made in-house was available for service at the time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection. Spoons for coffee drinks stored in container of 73*F water. Manager removed spoons to dishwashing.

Inspector's notes

Corrective Action: Correct prior to next routine inspection. Caulking inside proofer and walk-in cooler very rough and incompletely filling the gaps, missing in some areas. Floor of proofer worn down to unsealed, rough concrete with gravel exposed.

Inspector's notes

Corrective Action: Correct prior to re-inspection 5/5/26. No back flow preventors on waterlines to three coffee pots and to a sprayer hose that extends to the floor.

Inspector's notes

A CFPM is required to be on the premises during all hours of operation. Person in charge (PIC) was not able to find certifications them or employees. PIC will print the CFPM and Food Handler's certifications for all employees to have on file. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

There was no hand wash soap at the hand wash sink in the dough room at time of inspection. Person in charge (PIC) refilled the hand soap 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 soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

There were multiple incorrect dates and times in the walk-in cooler. Each food item was within date; however, the label maker is incorrect and needs to be repaired. The person in charge (PIC) printed a "test" label at inspector's request to determine the problem. The label did not reflect today's date and did not give a 7-day date for expiration. PIC is going to have label recalibrated or repaired. PIC used a marker to write the correct dates at time of inspection. 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 were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a torn conveyer belt on the bread/dough machine in the dough room. The tear looks to go through most of the length of the belt. The frayed areas of the belt may fall off into the dough and pose a risk of contamination if folded into the dough. Discussed the contamination risk with person in charge (PIC). PIC shall repair the conveyer belt by next routine inspection. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. ***A pattern of non-compliance is observed for this violation, 1st consecutive.

Inspector's notes

Observed a spray bottle with purple cleaner in it without a label. Discussed with person in charge (PIC) that all chemicals need a label to reduce risk of chemical contamination. PIC used a marker to write a label on the spray bottle at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple areas throughout the establishment where flies were present. Also observed two sticky fly traps that were full. Discussed with person in charge (PIC) that a certified pest control specialist will need to be scheduled for a treatment. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. Corrective Action: Correct prior to re-inspection. ***Re-inspection scheduled for 3/27/2025

Inspector's notes

Observed the hand sink in the dough room filled with ice. Discussed with person in charge (PIC) the importance of only using the hand sink for washing hands. PIC melted the ice and cleaned out the sink at time of inspection. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection. *** This is the 1st consecutive violation.

Inspector's notes

Observed a torn conveyer belt on the bread/dough machine in the dough room. The tear looks to go through most of the length of the belt. The frayed areas of the belt may fall off into the dough and pose a risk of contamination if folded into the dough. Discussed the contamination risk with person in charge (PIC). PIC shall repair the conveyer belt by next routine inspection. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a hand sink full of ice near the bread/dough roller. Also observed a hand sink near the three-comp sink with a pitcher in it. Discussed with Person in Charge (PIC) that hand sinks can only be used for washing hands to prevent contamination during hand washing. PIC coached employees and cleared out both hand sinks at time of inspection. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed A can of Raid pesticide in chemical storage area. Discussed with Person in Charge (PIC) that all pest control must be applied by a certified pest control specialist to prevent the contamination of food, food contact surfaces, equipment, utensils and single service items. PIC discarded pesticide at time of inspection. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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. Observed black organic matter under both ice machine shoot areas. Please clean to site and touch by next routine. Correct By: Correct Prior To Next Routine 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 available to use in hand sink in bakery. Discussed with PIC that hand soap is required to be available at all times. Hand soap dispenser was refilled at time of inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination. Observed raw shelled eggs stored above containers of mayo. Discussed with PIC that eggs must be stored below RTE food items. Eggs were moved to prevent possible contamination. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-201.11 (A-B), P: Compliance with Food Law; Approved Source. 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/4619/AMC-Toolbox---Approved-Source. Observed the following packaged food items with no or limited English on packages and no list of ingredients provided in English: viet special brand, latas dalat, and banh phong tom hieu prawn crackers without indication of approved sources. Product was placed on a hold embargo at the time of inspection. Product was removed from sales floor and may not be sold or discarded until embargo is lifted. Person in charge will provide source for food items and contact manufacturer to provide labels in english. Correct By: Correct Prior To Reinspection

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 overfilled ham and turkey in prep table above cold holding fill line holding 46-56 F. Discussed with person in charge that cold holding wells should not be filled passed the designated lines. Foods were placed in walk in to cool. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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/4125/Food-SafetyOperator-Resources. Observed house made black eye bean dessert and flan with no date marking in front retail fridge, per PIC items were placed there the day prior. Discussed with PIC that all RTE TCS food items must be date marked and must not exceed 7 days. Food items were discarded. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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/4617/AMC-Toolbox---Cooling. Observed pork and chicken in deep containers partly covered in freezer holding 71-81 F, per PIC food items were placed to cool 1.5 hours prior. Discussed with PIC that when cooling meats should be placed on shallow trays and in smaller portions. Meats were uncovered to cool properly. Correct By: Corrected At Time Of Inspection

Core-6-202.15, C: Outer Openings, Protected Observed the back door in the kitchen area in disrepair. Repair door, so no light from the outside shines in in order to prevent vermin from entering. Correct By: Correct Prior To Next Routine Inspection