AJ's Mini Mart

Inspector's notes

Observed can of pesticide next to ice machine in kitchen. Corrective Action: Corrected 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. Person in charge removed pest control chemicals from premises at time of inspection. Discussed approved pest control methods with person in charge. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed non-functional probe thermometer in kitchen. Location does not have alternative functioning probe thermometer as per person in charge. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Must provide a probe thermometer for establishment prior to re-inspection. Corrective Action: Correct prior to re-inspection on Friday, September 25th, 2026.

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. Repeat violation: 3rd. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw pork stored in reach-in cooler above cooked, ready-to-eat (RTE) foods. All raw animal proteins must be stored below RTE foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cutting board in use with large black stains. All food-contact surfaces must be cleaned to sight and touch. Discussed importance of maintaining clean food-contact surfaces with person in charge. Person in charge replaced cutting board with new board at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

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

Inspector's notes

Observed wiping cloths stored in sanitizer bucket with chlorine sanitizer solution less than 50ppm chlorine. The person in charge discarded the sanitizer solution and made a new sanitizer solution with 50-100ppm chlorine.

Inspector's notes

Observed open cardboard boxes of single use utensils, to go bags, and other items stored directly on the floor under the bottom shelf of the prep table in the kitchen. Discussed clean equipment, utensils, linens, and single-service and single-use articles are to be stored in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 15 cm (6 inches) above the floor. The person in charge properly stored all packages at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed reach in cooler door gasket in state of disrepair with duct tape used to hold in place. Observed a build up of food residues on the tape and gasket as well as gaps in the seal allowing internal ambient cold air to vent outward.

Inspector's notes

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

Inspector's notes

Observed cooked steak with internal temprature of 55-56F and cooked beef stew with internal temperature of 49F in the reach-in cooler of the back kitchen. The person in charge stated the food items had been cooked the night before and placed into the reach-in cooler for cooling overnight, more than 4 hours ago. The food items were embargoed at the time of inspection.

Inspector's notes

Observed bottle of hand sanitizer and bottle of eye drops stored on prep table next to food items. The person in charge moved the items to designated area away from food and food equipment.

Inspector's notes

Observed torn gasket along the interior doors bing held in place with duct tape at the reach-in cooler of the back kitchen. Discussed equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

PRIORITY VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented. 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 a bag of raw ready to eat peppers covered with white organic matter and dark colored liquid in the reach in cooler. The person in charge discarded the peppers at the time of inspection. Discussed condition - food shall be safe, unadulterated, and honestly presented. 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, raw chicken, and raw sausage stored over ready to eat salsas, guacamole, cooked meats, and cooked rice in the reach in cooler. The person in charge moved the raw food items to separate from ready to eat food items. Discussed separating raw animal foods during storage, preparation, holding, and display from raw RTE foods and cooked RTE foods. Correct By: Corrected At Time Of Inspection

Core-7-209.11, C: Storage-Other Personal Care Items Observed a cellphone placed on top of an open tortilla package along with other person items on the food prep table where food was actively being prepared. The person in charge removed the cellphone and other person items from the food prep table. Discussed storing personal items in designated employee area to protect from contamination. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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 a wooden ladle spoon and cooking probe thermometer inside a jar containing cash bills and coins, personal lighter, and markers. The utensils were in direct contact with the other items in the jar and the jar was located on the prep table where food is handled. The person in charge removed the jar from the prep table and placed the utensils for washing and sanitizing. Discussed storage of utensils to prevent contamination. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.14, P: Cooling. 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 a pot of cooked beef stew with internal temperature of 50F and a container of cooked beef with internal temperature between 46F -60F both food items in the reach in cooler by the cook line. The person in charge stated the food items had been cooked and placed into the cooler the night before. The beef stew and cooked beef were embargoed at the time of inspection. Discussed cooling time and temperatures - from 135F to 70F in 2 hours and from 70F to 41F in 4 hours. 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 cooked TCS food items date marked 11/7, two days past the 7 days. The person in charge stated the food items had actually been cooked on 11/4 and the wrong date had been marked, the correct date should have been 11/10. Observed cooked TCS food items with date marked 11/19, more than 7 days out. The person in charge stated those items had been cooked the day before on 11/08 and should have date mark of 11/14 end date. The person in charge corrected the date markings at the time of inspection. Correct By: Corrected At Time Of Inspection

Core-3-501.13, C: Thawing... Observed multiple packages of raw meat thawing on drainboard of 3 compartment sink at ambient temperature during inspection. Items were still partially frozen and were moved under cold running water at time. Please ensure food items are thawed under cold running water or refrigeration. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.12, Pf: Food Temperature Measuring Devices... No food thermometer available in establishment, please ensure a probing food thermometer capable of measuring both hot and cold food items is available at all times. Correct By: Correct Prior To Reinspection

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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... Establishment uses chlorine sanitizer, but has no sanitizer test strips available. Please obtain chlorine sanitizer testing strips and ensure the appropriate sanitizer testing devices are available at all times. Correct By: Correct Prior To Reinspection