Zookz Sandwiches

Inspector's notes

Observed no CFPM on site during the inspection. A Certified Food Protection Manager (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 prepackaged cold salads in the grab & go cooler lacking labels, except for food allergen information. Informed person in charge (PIC) that such items should bear a label that includes the following information: (1) name of product, (2) processor name, (3) address or phone number, (4) ingredients, (5) weight, (6) be in English. Corrective Action: Please fix prior to next routine inspection.

Inspector's notes

Observed employee loading dirty dishes into the warewashing machine and proceed to put clean dishes away without washing hands first. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple scoops with yellow/brown food debris on them put away as clean as confirmed by the person-in-charge (PIC). Informed PIC that all food-contact surfaces must be cleaned to sight and touch. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two spray bottles by the handwashing sink in the kitchen missing labels. Informed person in charge (PIC) that working containers used for storing chemicals taken from bulk supplies should be identified with common name. PIC corrected at time of inspection by labeling the spray bottles (sanitizer solution). Corrective Action: Corrected at time of inspection.

Inspector's notes

No food manager available at time of inspection, please ensure a certified food protection manager is present during all operating hours. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Ceiling tile is missing above prep table in back area. Please replace tile and ensure ceilings are closed to protect prep areas from internal lines and debris. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No food manager available during inspection. Please ensure a certified food protection manager is present during all operating hours. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Cooked potato (sidekicks) are held using time as a control at ambient temperature. Items did not have a time recorded for when the time control began. Items were discarded and a new tray was brought out, and time was stamped on tray. Please ensure food items maintained using time as a control have a time stamp recorded to ensure a timely discard. Corrective Action: Corrected at time of inspection.

Inspector's notes

Second consecutive violation. No food manager available during inspection. Please ensure a certified food protection manager is present during all operating hours. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Mechanical warewashing machine measured 0 ppm available chlorine while in use and after multiple cycles during inspection. Sanitizer bottle was changed and line was primed. Please ensure chlorine sanitizers are maintained between 50-100 ppm for effective sanitizing of wares. Corrective Action: Corrected at time of inspection.

Inspector's notes

Kale salad, garbanzo bean salad, and potato salad are portioned and served from display cooler near registers, items did not have date marks. Employee said they had been prepared 1-2 days prior and agreed to date all individual containers. Please ensure all time/temperature controlled for safety food items are date marked to be discarded 6 days after the date that they have been prepared or removed from packaging. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, 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/4614/AMC-Toolbox---Hot-Holding.... Sliced turkey, and sliced ham rolls in steamer drawers measured 110-118 degrees F internally during inspection. Person in charge said that they had been there for nearly 2 hours and moved them to e reheated at time. Discussed implementing a temp log for unit. Please ensure food items are maintained at 135 degrees F or above when hot holding. Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-7-102.11, Pf: Common Name-Working Containers... Observed 2 unlabeled spray bottles containing cleaning chemicals in warewashing area, items were identified and labeled at time. Please ensure all hazardous cleaning chemicals are clearly labeled at all times. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd