Stanley's Homemade Sausage Company

Inspector's notes

Observed no certified food manager at the time of 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 two containers of raw sausage in the first walk-in cooler above various ready to eat foods like garlic, canned foods and produce (onions). All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chlorine sanitizer in a bucket at 100+PPM at the time of the inspection. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. Sanitizer bucket was remade to the proper concentration (50-100PPM) at the time of the inspection.

Inspector's notes

Observed no ambient thermometer in the reach-in cooler in the kitchen at the time of the inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed heads of lettuce stored directly in multiple grocery bags in the back walk-in cooler at the time of the inspection. Use of non-food grade bags (including to-go bags and trash bags) is not approved for storage of open food items to prevent migration of deleterious substances. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed slow drain at the kitchen handwashing sink at the time of the inspection. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed handwashing sink behind the deli counter blocked by two chest freezers. Handwashing sinks must remain accessible for use at all times. Obstructions must be removed and the handwashing sink made accessible prior to reinspection on Tuesday 07/02/2024. Corrective Action: Correct prior to re-inspection on 07/02/2024.

Observed the grease trap in the meat processing room, adjacent to the E&D food prep room, was overflowing when water at the 3 comp sink was running, allowing sewage to to be released onto the floor. The grease trap must be maintained and waste water must be properly draining. Correct By: Correct Prior To Reinspection

Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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 that 2 of the 3 handwashing sinks had no hand drying provisions available. Hand washing sinks must be fully stocked at all times. The PIC replaced the paper towels at the time of this inspection. 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 that 2 of the 3 handwashing sinks were inaccessible due to equipment and boxes blocking access to the sinks. The PIC cleared the area in front of the hand sinks at the time of this inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-5-402.13, P: Conveying Sewage Observed the grease trap in the meat processing room was overflowing when water at the 3 comp sink was running, allowing sewage to to be released onto the floor. The grease trap must be maintained and waste water must be properly draining. Establishment will close until the violation is corrected. Correct By: Correct Prior To Reinspection