F1 Food & Fuel

Inspector's notes

Repeat violation: 5th Observed no Certified Food Protection Manager (CFPM) on site at time of inspection. A CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed accumulation of food residue and splash in cappucino beverage dispenser. Beverage dispensing equipment must be cleaned at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Must clean drink dispenser more frequently. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed opened deli meat chubs in display case with no date markings. Chubs had been opened between one and four days prior as per person in charge. Ready-to-eat, time/temperature control for safety (RTE/TCS) foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day they were made as day 1). All RTE/TCS foods improperly date marked were correctly labeled at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) on site at time of inspection. A CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no certified food protection manager onsite at the time of inspection.

Inspector's notes

Observed no certified food protetion manger onsite at the time of inspection.

Inspector's notes

Observed no certified food protection manager on site at the time of inspection.

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 several TCS food items in the low boy cooler by the sandwich prep line with temperatures between 51F - 67F. The food items included cooked meat patties with internal temperature of 62F - 67F, fresh salsa with an internal temperature of 58F, raw eggs with temperature of 58F, and fresh sliced tomatoes with internal temperature of 51F -55F. The person in charge stated the tomatoes had been placed into the cooler from the main walk-in less than three hours ago and moved the tomatoes back into the walk-in for rapid cooling. The person in charge stated the meat patties, salsa, and eggs had been placed in the low boy cooler since early morning, more than 4 hours ago. The meat patties, salsa, and eggs were embargoed at the time of inspection. Observed deli tuna, cooked meatballs, and cooked lasagna with internal temperature between 47F - 48F in the deli case cooler. The person in charge stated the food items had been prepared and placed into the cooler less than 3 hours ago and moved the food items into the main walk-in for rapid cooling. Observed sliced cooked lasagna, hard boiled eggs with no shell, deviled eggs, and egg salad sandwiches with internal temperatures between 48F - 58F in the grab and go cooler by the front counter. The person in charge could not determine when the food items had been prepared or placed into the grab and go cooler. The food items were embargoed at the time of inspection. Discussed proper cold holding temperature of TCS (time/temperature control foods for safety) of 41F or below. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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 TCS food items with internal temperatures above 41F in the low boy cooler by the sandwich prep line and in the deli case cooler. The low boy cooler had a minimum ambient temperature of 55.9F in the top compartment and 53.2F in the lower compartment. The deli case cooler had and minimum ambient temperature of 44.4F on the top and middle shelves and 51.2F on the bottom shelves. The person in charge moved all TCS food items that had been place into the coolers less than 4 hours ago into the main walk-in cooler and all TCS food items with more than 4 hours were embargoed at the time of inspection. The person in charge placed a work order for both coolers. Cold holding equipment such as coolers must maintain TCS food items at 41F or below. Re-inspection for coolers will take place by September 12, 2023. Correct By: Correct Prior To Reinspection