Lams International

Inspector's notes

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

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 raw chicken breast in direct contact with raw beef tendon in meat market display case. Establishment shall separate differing types of raw animal foods from each other during storage, preparation, holding and display by using separate equipment for each type, arranging each type of food in equipment so that cross contamination is prevented, and preparing each type of food at different times or in different areas. Person in charge (PIC) discarded raw beef tendon contacted by raw chicken breast at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no food probe thermometer. PIC not able to provide food probe thermometer during time of inspection. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Establishment shall provide a probe thermometer for establishment prior to re-inspection on 2/24/26. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed red colored sheath placed over light bulbs in red meat display case. Food shall be offered for human consumption in a way that does not mislead or misinform the consumer. Food or color additives, colored overwraps, or lights may not be used to misrepresent the true appearance, color, or quality of a food. Instructed person in charge (PIC) to remove red colored sheaths from display case light bulbs. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed slow draining floor sink underneath 3-compartment sink located in red meat cutting room. All plumbing shall be maintained in good repair at all times. Establishment shall service floor sink drain to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed hole in wall below handwash sink across from red meat display case. All floors, walls, and ceilings shall be maintained in good repair and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no hand drying provision at handwash sink next to red meat portion of meat market display case. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Person in charge (PIC) provided paper towels for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection. 6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. 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. Addl Notes: Observed no soap at handwash sink next to red meat portion of meat market display case. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Person in charge (PIC) provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed broken copper drain pipe connected to ceiling refrigeration unit located in walk-in freezer behind meat market area. All plumbing must be maintained in good repair at all times. Must repair freezer copper plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. 5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Observed slow draining floor sink underneath food prep sink located in the middle of the meat market area. All plumbing must be maintained in good repair at all times. Must service floor sink drain to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cutting board surfaces with deep cuts engrained into the boards next to fish display case. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Discussed cutting board cleanability with meat market manager. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed accumulation of dust on vent covers of ceiling refrigeration units inside walk-in meat cutting room. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Discussed cleaning frequency with Person in Charge (PIC). Corrective Action: Correct prior to next routine inspection.

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Observed ice scoop stored in hand washing sink in back of establishment stored near three compartment sink and meat cutter. Also found knife stored on surface that was not used to process food. Surface was not smooth and easily cleanable. Ensure all utensils are stored in a way to prevent transmission of potential contaminants from environment. 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. Following dates found on re-packaged squid salad (10/8-10/15), octopus salad (10/8), and seaweed salad (10/8-10/18) found on sales floor. TCS food to be clearly marked to indicated the date or day the food shall be consumed on premises, sold, or discarded when held at a temperature of 41°F or less for a maximum of 7 days. Properly date mark foods. ---------- PIC instructed food employee to correct dates on incorrect packages of food at time of inspection. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-4-501.12, C: Cutting Surfaces Cutting board surface has scratched or scored cutting surfaces that are prevalent. Repair/replace cutting surfaces that are not in good repair or easily cleanable. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained Slow draining floor drain found in sea food cutting area. Repair floor drain to have proper flowing to remove sewage. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions Ceiling surface and fan grate covers in meat cutting room have build up of residues. Clean surfaces at a frequency to prevent build up. Core-6-201.17, C: Walls and Ceilings, Attachments Equipment/fixtures separating from wall (i.e.-three compartment sinks in cutting areas). Properly attached fixtures in food prep areas. Correct By: Correct Prior To Next Routine Inspection