Hangover Hoagies

Inspector's notes

Observed the following time/temperature controlled for safety food items with their listed prep dates: cooked mushroom/onion mixture (7/22), sliced ham (7/18 and 7/22), sliced Italian meat mix (7/22), and sliced pastrami (7/20). 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 past 7 days of preparation were discarded by person-in-charge (PIC) at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed hand wash sink next to 3-compartment sink (they are touching without a barrier between them). Splash guards are needed when a hand wash sink is within 24-inches of a food contact surface, food/utensil storage shelves, food service areas, vegetable preparation sink or dish washing sink. Corrective Action: Correct prior to next routine inspection. Repeat violation: 2nd consecutive.

Inspector's notes

Observed box of lettuce, boxes of limes/basils stored on the floor of the walk-in refrigerator. Also observed shelves in walk-in refrigerator that are set up less than 6-inches of the floor. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Adjust shelves so they are 6 inches from the floor. Corrective Action: Correct prior to next routine inspection. 3-307.11 - Core: Miscellaneous Sources of Contamination Addl Notes: Observed hand wash sink next to 3-compartment sink (they are touching without a barrier between them). Splash guards are needed when a hand wash sink is within 24-inches of a food contact surface, food/utensil storage shelves, food service areas, vegetable preparation sink or dish washing sink. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed unopened boxes of straws and to-go containers in the toilet room. Person in charge informed that cleaned and sanitized equipment, utensils, laundered linens, and single service and single-use articles may not be stored in locker rooms; in toilet rooms; in garbage rooms; in mechanical rooms; under sewer lines that are not shielded to intercept potential drips; under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed; under open stairwells; or under other sources of contamination. Person in charge informed that toilet room could contaminate these single service/use articles. Person in charge indicated they are in the process of moving these items. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the following time/temperature controlled for safety (TCS) foods with internal temperatures between 45*F - 52*F in the refrigerated prep unit closest to the POS system: crumbled feta, spicy marinara. The measured ambient temperature of the unit using a min/max was 47.8*F. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Person in charge (PIC) willingly discarded all of the food above. Person in charge was informed they can use time as a public health control and a policy/log was given to the PIC at time of inspection. Corrective Action: Correct prior to re-inspection on 09/06/24. REPEAT VIOLATION (3RD CONSECUTIVE)

Inspector's notes

Observed unopened boxes of straws and to-go containers in the toilet room. Person in charge informed that cleaned and sanitized equipment, utensils, laundered linens, and single service and single-use articles may not be stored in locker rooms; in toilet rooms; in garbage rooms; in mechanical rooms; under sewer lines that are not shielded to intercept potential drips; under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed; under open stairwells; or under other sources of contamination. Person in charge informed that toilet room could contaminate these single service/use articles. Person in charge indicated they are in the process of moving these items. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the following time/temperature controlled for safety (TCS) foods with internal temperatures between 46*F - 58*F in the refrigerated prep unit closest to the POS system: crumbled feta, sliced cheese (pepperjack, Swiss, mozzarella), spicy marinara. The measured ambient temperature of the unit using a min/max was 56.6*F. The person in charge indicated these foods had been in the unit overnight and they did not check internal temperatures today. All TCS foods improperly cold held were discarded by PIC at time of inspection.

Inspector's notes

Observed the following time/temperature controlled for safety (TCS) foods with internal temperatures between 46*F - 58*F in the refrigerated prep unit closest to the POS system: crumbled feta, sliced cheese (pepperjack, Swiss, mozzarella), spicy marinara. The measured ambient temperature of the unit using a min/max was 56.6*F. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection on 08/26/24. REPEAT VIOLATION (2ND CONSECUTIVE)

Inspector's notes

Observed unopened boxes of straws and to-go containers in the toilet room. Person in charge informed that cleaned and sanitized equipment, utensils, laundered linens, and single service and single-use articles may not be stored in locker rooms; in toilet rooms; in garbage rooms; in mechanical rooms; under sewer lines that are not shielded to intercept potential drips; under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed; under open stairwells; or under other sources of contamination. Person in charge informed that toilet room could contaminate these single service/use articles. Person in charge indicated they are in the process of moving these items. Corrective Action: Correct prior to next routine 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 the following time/temperature controlled for safety foods with internal temperatures between 50*F - 52*F: pasta salad, potato salad, and cheesecake. The person in charge indicated they were stored in the unit last night and no internal temperatures were taken. The minimum measured ambient temperature of the unit was 47.6*F using a min/max thermometer. The person in charge willingly discarded of the foods listed above. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41*F to 135*F too long. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods MUST be maintained at 41°F or less OR 135*F or more. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or less. 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 the following time/temperature controlled for safety foods with internal temperatures between 50*F - 52*F: pasta salad, potato salad, and cheesecake. The person in charge indicated they were stored in the unit last night and no internal temperatures were taken. The minimum measured ambient temperature of the unit was 47.6*F using a min/max thermometer. The person in charge willingly discarded of the foods listed above. Cold holding units MUST maintain time/temperature controlled for safety food items at 41*F and below. Time/temperature controlled for safety foods CANNOT be stored in the refrigeration unit(s) stated above until the the inspector verifies that the unit is working . Re-inspection on or before 03/28/24. Correct By: Correct Prior To Reinspection

Priority Foundation-4-302.12, Pf: Food Temperature Measuring Devices>>>The person in charge stated they do not have a probing thermometer for checking food temperatures. Person in charge was informed they must have a probing food thermometer available at all times to ensure time/temperature controlled for safety foods are cooling fast enough and also time/temperature controlled for safety foods are 41*F and below or 135*F and above. RE-INSPECTION 03/28/24. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-4-702.11, P: Cleaned and Sanitized Before Use After Cleaning. 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 person in charge washing knives; person in charge was washing and rinsing knives and putting them away without sanitizing them. Person in charge indicated they do not sanitize utensils or food contact surfaces after washing. Person in charge informed that all utensils and food-contact surfaces must be sanitized after cleaning before use. Inspector demonstrated how to set up sanitizer compartment of sink with chlorine bleach and test strips. Person in charge washed, rinsed, and sanitized all utensils and food contact surfaces recently washed. Guidance was emailed. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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 the following ready to eat time/temperature controlled for safety foods labelled with the following preparation/open dates: house made tuna salad (08/04), sliced roast beef (08/04), sliced pastrami (08/04), and sliced ham (08/04). Person in charge informed that ready to eat time/temperature controlled for safety foods must be discarded 6 days after preparation or opening (or within 7 days with day 1 being the day it is prepared/opened/thawed and opened). Discarding ready to eat time/temperature controlled for safety foods 6 days after preparing/opening/thawing and opening is important because these foods may contain harmful bacteria at dangerous concentrations due to their ability to grow at refrigeration temperatures after 6 days post preparation/opening/thawing/opening. Person in charge willingly discarded of all of the foods listed above. Guidance document and annex chapter (with exceptions) provided over email. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-3-305.12, C: Food Storage, Prohibited Areas>>>Observed unopened soda syrup box stored on the ground in restroom. Person in charge informed that food may not be stored in locker rooms; in toilet rooms; in garbage rooms; in mechanical rooms; under sewer lines that are not shielded to intercept potential drips; under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed; under open stairwells; or under other sources of contamination. Person in charge informed that restrooms could contaminate food. Food must also be stored 6 inches off of the ground. Person in charge indicated they would move the food to a different space. Correct By: Correct Prior To Next Routine Inspection

Core-4-903.12, C: Prohibitions; Utensils, Equipment and Linens>>>Observed unopened boxes of to-go food containers and straws stored in the restroom. Person in charge informed that cleaned and sanitized equipment, utensils, laundered linens, and single service and single-use articles may not be stored in locker rooms; in toilet rooms; in garbage rooms; in mechanical rooms; under sewer lines that are not shielded to intercept potential drips; under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed; under open stairwells; or under other sources of contamination. Person in charge informed that restrooms could contaminate these single service/use articles. Person in charge indicated they would remove these items from the restroom. Correct By: Correct Prior To Next Routine Inspection