Lucky's Favor African Market

Inspector's notes

Observed accumulation of food debris below 3-compartment sink and below/behind chest freezer in back storage room. Physical facility shall be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Instructed PIC to clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed pest droppings along floor of back storage room. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Instructed person in charge (PIC) to clean up accumulation of pest droppings and eliminate harborage conditions for pests. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed accumulation of food debris below 3-compartment sink and below/behind chest freezer in back storage room. Physical facility shall be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Instructed PIC to clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. 6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Observed hole in corner of bathroom wall. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Instructed PIC to repair hole in bathroom wall 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 3-compartment sink. 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) supplied paper towels 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 hand soap for handwash sink in establishment bathroom. 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. PIC provided soap for bathroom handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed fully assembled meat saw on a prep table in the back of the establishment with accumulation of dried meat debris on the food contact surface of the blade and internal compartments of meat saw. Per PIC, meat saw was last used on 4/11. Per PIC, slicer was clean and ready for us. All food-contact surfaces must be cleaned to sight and touch. Instructed PIC to fully disassemble the slicer and move parts to the three compartment sink to be cleaned correctly. PIC will clean slicer before next use. PIC to ensure all food employees are trained on cleaning procedure for meat saw. Corrected at time of inspection.

Inspector's notes

Observed accumulation of food debris below 3-compartment sink and behind food storage equipment. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Core-3-602.11, C: Food Labels This violation refers to the actual label on a food package. (Basic Requirements: 1) Name of Product; 2) Processor Name; 3) Processor Address or Phone Number; 4) Ingredients; 5) Approximate Weight; 6) In English). This applies to: • Packaged food items, which do not meet FDA food labeling guidelines. • Bulk foods available to the consumer not labeled to meet FDA food labeling guidelines. Observed dried fish repackaged in plastic bags stored within freezers without any identifying information or labels. Ensure that the following are included on the label: 1) Name of Product; 2) Processor Name; 3) Processor Address or Phone Number; 4) Ingredients; 5) Approximate Weight; 6) In English). Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-5-103.11, Pf: Capacity-Quantity and Availability-- • The water source and system shall be of sufficient capacity to meet the peak water demands of the food establishment. • Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establishment. Attempted to wash hands to begin inspection and was informed by employee that the hot water was not available from the three compartment sink or the handwashing sink. According to employee it has been out for a few days. Technician will be contacted and the lack of hot water should be corrected prior to the reinspection. In the mean time hot water for handwashing can be produced using a stove or microwave to ensure the water reaches a minimum of 100°F. Correct By: Correct Prior To Reinspection