Level One Market

Inspector's notes

Observed milk, cream, and whipped cream in cooler under counter measured at 50-53F. Ambient temperature of cooler measured 50F at coldest. PIC reported all items held in this cooler since previous evening. All TCS foods improperly cold held were discarded by PIC at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection. REPEAT VIOLATION 2nd

Inspector's notes

Observed dairy cooler underneath counter measured 50F at coldest. PIC relocated all TCS items to alternative functioning cooler at time of inspection. PIC will discontinue use of dairy cooler until it can maintain 41F or below. 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: Corrected at time of inspection.

Inspector's notes

Observed milk measured at 45F stored in cooler with ambient temperature 46F. PIC reports milk placed in cooler less than 4 hours prior to inspection. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Discontinue storage of TCS foods in cooler at 45F until it can maintain 41F or below. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dairy heavy cream, tuna salad, cooked sausage patties and cooked chicken with no datemarking in reach-in unit located in storage room. PIC stated all food items were opened/prepped less than 7 days prior. All RTE/TCS foods were properly date marked at the 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). Discussed datemarking requirements. Informed PIC newly prepped RTE/TCS food items follow prep date of oldest RTE/TCS ingredient. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed packaged food items (cottage cheese, potato salad, and pastry items) in display cooler missing proper food labels. All packaged food labels must include the following items: (1) the common name of the food, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the food; (3) an accurate declaration of the net quantity of contents; (4) the name and place of business of the manufacturer, packer, or distributor; (5) the name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient; (6) except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(q)(3) -(5), nutrition labeling as specified in 21 CFR 101 -Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling; and (7) for any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin. Ensure packaged food items have proper food labels prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no certified food protection manager present on-site at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. 5TH CONSECUTIVE VIOLATION. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed dirty wiping cloth not in a sanitizing solution stored on countertop at ambient air. Food employees use wiping cloth in question to wipe down stovetop to prevent grease buildup. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed napkin stored in lettuce in reach-in compartment of prep cooler located by grill. Please ensure that any linens/napkins are kept away from direct contact with food to avoid any possible cross contamination. 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 cream cheese stored on top of covered pan in tabletop prep cooler at time of inspection. Cream cheese was measured at 51'F. PIC stated cream cheese was taken out of reach-in unit about an hour prior. Suggested PIC to use time as control or put away cream cheese except during prep. PIC moved cream cheese to reach-in unit as it has not been longer than 4 hours. Cream cheese was measured at 41'F by end of inspection. Observed multiple dairy yogurt items labeled keep refrigerated (51'F-61'F) in display reach-in unit by cashier. PIC stated yogurt was stocked the day prior. Yogurt items were embargoed at time of inspection and PIC voluntarily discarded food items at time of inspection. Coldholding TCS food items must be held at 41'F and shall not be out of temperature except during active prep. Correct By: Corrected At Time Of Inspection

Core-6-305.11, C: Designation-Dressing Areas and Lockers >>> Observed open bottle of veggie smoothie and water bottle on cutting board used to prep food per PIC. PIC stated bottles were employee food items. Suggested PIC to designate an employee storage area away from service food surfaces and food items, to prevent cross-contamination. PIC moved items at time of inspection. 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 the clean bowls that the establishment uses to cook their raw shelled eggs having food residue still present. Person in charge placed the bowls in the dish area to be cleaned again. Discussed the importance of having all food contact surfaces cleaned to sight and touch. Correct By: Corrected At Time Of Inspection

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 time/temperature control for safety (TCS) foods with the following dates: sliced deli turkey (8/11), deli ham (8/4), and in house tuna salad (8/15). Person in charge voluntarily discarded these food items at the time of inspection. Discussed how all time/temperature control for safety (TCS) foods must be dated if kept past 24 hours and only kept for no more than 7 days (first day made/prepared +6 days after). 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 opened cottage cheese, opened half and half creamer (dairy), an opened bag of cooked sausage not having any date marking. Person in charge states they were opened 1-3 days prior to inspection and dated appropriately at the time of inspection. Discussed how all time/temperature control for safety (TCS) foods must be dated if kept past 24 hours and only kept for no more than 7 days (first day made/prepared +6 days after). Correct By: Corrected At Time Of Inspection