The Original Chop Shop

Inspector's notes

Observed large gap at the front door. Talked to manager about door rules. Ensure that all outer doors are self closing and tight fitting. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed facility has removed a hand sink at the dishwashering area. Talked to staff about hand sink requirements, and called a MCESD supervisor for consultation about handsink being added back to dishwashing room. Ensure that there is a hand sink in each food preparation/dishwashing room. Corrective Action: Correct prior to re-inspection. Correct within 10 days, or send information or moving forward with the correction.

Inspector's notes

Observed employee with gloves cracking raw shelled eggs, then proceeding with adding topping to bagels for ready to eat sandwiches with the same gloves. Talked to staff about handwashing, manager had employee immediately wash hands. Ensure that hand washing is occurring going from dirty to clean tasks in the kitchen. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee using soap to clean dishes, and not doing sanitize step. Talked to manager about dishwashing policy and where to wash dishes. Ensure that if using soap the entire 3 step dishwashing process must be used. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cut tomatoes at prep fridge in cook room at 49F. Manager removed all TCS foods in fridge for over 4 hours. Ensure that TCS foods in cold holding areas are kept at 41F or less Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed hinges are broken on fridge doors for fridge at the end of the cook line. Ensure that hinges are corrected and working according to manufacturer's instructions. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed juicer with visible food debris, staff stated juicer had been disassembled and cleaned to hours prior in single basin sink next to juicer table with only soap and water, Discussed with manager food contact surfaces contacting TCS foods be washed rinsed and sanitized every 4 hours to prevent bacterial growth. Juicer cleaned at time of inspection.

Inspector's notes

Observed right side line items over filled and from 45*f to 50*F degrees, salami, cut tomatoes, provolone cheese, tuna mix. Items moved to walk-in at time of inspection to cool. Please maintain TCS foods below 41*f degrees. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee use cash register and then don gloves to make food. Had employee remove gloves and wash her hands and discussed always washing your hands when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a knife with visible food debris stored as clean on knife magnet on line. Removed knife and placed in dish pit area. Discussed not storing dirty knives with clean ones on magnet to avoid contamination.

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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/4573/AMC-Toolbox---Handwashing. ---Observed cart stored directly in front of the hand sink at the dishpit. Manager removed the cart. Ensure the hand sinks are open and accessible at all times. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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 very large container of cooked onion hot honey sauce in the walkin for the last hour. No utensil to stir, and not in shallow pans. Item was stirred and checked at 135F. Manager had employee take the product out, place in shallow container in ice bath with stir stick inside it. Manager offered to get freeze sticks in the future. Ensure that product is transferred to shallow containers and cooled from 135F to 7F within 2 hours, and down to below 41F within 6 hours of cooling. Correct By: Corrected At Time Of Inspection

Core-3-602.11, C: Food Labels ---Observed pre-packaged cookies made and packaged at this kitchen out for customer self service without any labels on each cookie. Facility had a sign next to the cookies saying the type of cookie it is. Talked to manager about the labeling requirements. Ensure that prepackaged food out for customer self service had on each label: name of company, name of product, contact info for the company, ingredient list, and allergen list. Send manager the food code reference. Manager moved the cookies behind the counter during the inspection. Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation -- Observed wiping clothes being stored in a sanitizer bucket with quat concentration less than 150 ppm. Dispenser also dispensed quat at less than 150 ppm. PIC made a sinkful and hand employees replace sanitizer buckets with solution from the sink. Establishment was not doing dishes at the time of inspection. Final concentration at 300 ppm. Correct By: Corrected At Time Of Inspection