AZ Deli Company

Inspector's notes

Observed no hand drying provision at the designated hand sink in the hallway next to the cookline. 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 hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following food-contact surfaces stored as clean with dried food debris on the blade: table-mounted can opener and commercial deli slicer. Also observed a knife stored as clean on a magnetic strip adjacent to the cookline, with a heavy accumulation of sticky residue on the handle at time of inspection. Discussed cleaning frequency of food-contact surfaces with PIC. All food-contact surfaces must be cleaned to sight and touch. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 3 large tubs of red salsa stored within the walk-in cooler, with no visible date-mark at the time of inspection. Per PIC, two of the containers were made 1 day prior to inspection, and the final container was made 3 days prior to inspection. Discussed date-marking requirements with PIC. 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). All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chemical spray bottles containing yellow and blue liquid without any identifying labels on the spray bottles. PIC was able to identify chemical within the spray bottle as window cleaner and sanitizer at time of inspection. Discussed the importance of properly labeling all working containers containing chemicals with the common name of the chemical. PIC labeled the bottle at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked chicken(59'F) being cooled in a deep pan inside the top portion of a prep table on the cookline. Per PIC, the chicken was cooked about 3-4 hours prior to inspection. Discussed that prep tables are not manufactured to cool food products rapidly, and any cooling step should occur inside of a refrigerator or walk-in cooler, or another effective means. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ice build-up inside the walk-in freezer, specifically along the door frame and gaskets. Discussed routine maintenance for walk-in with PIC. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. **2nd Consecutive Violation** Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a small leak coming from the soda machine in the dining area. The leak was being caught by a large flat plan, placed beneath the RPZ backflow device. Discussed repair timeline with PIC. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed establishment with no food safety manager present, person in charge explains that food safety manager will be here tomorrow. 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 freezer unit with large formation s of ice around the unit as well as constant dripping onto floor. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection.

Inspector's notes

Observed establishment with no food safety manager present, person in charge explains that food safety manager will be here tomorrow. 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 TCS foods such as cut tomatoes, cheese, and cooked chicken in reach in fridge closest to the door with an internal temperature of 48F. Person in charge explains that that food items were put in there 2 hours ago. Had person in charge move food items to alternative fridge for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed TCS foods such as cut tomatoes, cheese, and cooked chicken in reach in fridge closest to the door with an internal temperature of 48F and the unit with an internal temperature of 51F. Person in charge explains that that food items were put in there 2 hours ago. Had person in charge move food items to alternative fridge for rapid cooling. Establishment in need of reach in fridge for proper operation. Corrective Action: Correct prior to re-inspection by 7/18/25.

Inspector's notes

Observed freezer unit with large formation s of ice around the unit as well as constant dripping onto floor. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection.

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) onsite at time of inspection. A CFPM is required to be on the premises during all hours of operation. 3RD CONSECUTIVE VIOLATION. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed food employee with gloves on crack two raw in-shell eggs into pan, touch and cut cooked ready-to-eat (RTE) burrito with soiled gloves, and place burrito into container for customer. Food employee discarded burrito, properly washed hands at handwash sink, and donned new gloves at time of inspection. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two 22-quart containers with lids on full of salsa containing fresh cut cilantro and tomato juice from hermetically sealed containers in facility walk-in at 57*F. Per PIC, salsa was made at room temperature this morning approximately 2 hours ago. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed wet wiping cloth lay on prep counter. Per PIC, wiping cloth is used to wipe countertops and employee hands. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations and may not be used in a manner that contaminates food and food-contact surfaces via employee usage/hands. 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. 2ND CONSECUTIVE VIOLATION. Corrective Action: Correct prior to next routine inspection.

Repeat Violation Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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 no chlorine sanitizer test strips available at the establishment at time of reinspection. PIC stated management has yet to acquire test strips for the establishment. Sanitizer test strips must be readily stocked and available at all times. PIC was instructed to get test strips prior to reinspection. Reinspection scheduled on 02/21/2024. Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination. --- Observed raw shelled eggs and liquid containers of egg-whites stored above RTE bagels on a shelf in the walk-in. Observed raw ground beef and bacon stored alongside raw chicken wings and raw chicken meat on a different shelf in the walk-in. PIC moved all food items accordingly to prevent cross contamination at time of inspection. Discussed proper food storage and the importance of preventing cross-contamination. Correct By: Corrected At Time Of 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 multiple TCS food items (ranch sauce, potato salad, soft cheese, cooked turkey slices, cooked ham slices, cooked jalapenos mix) measured 48'F-50'F in prep cooler located in the kitchen opposite of the freezer. Ambient temperature of the prep cooler unit was measured at 50'F. Cold TCS foods must be held at 41'F or below and not be out of temperature for longer than 4 hours. Items have been out of temperature for longer than 4 hours per PIC. Food was embargoed and PIC voluntarily discarded all items at time of inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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 prep cooler located in the kitchen opposite of the freezer at an ambient temperature of 50'F. PIC contacted owner to put a work order in to have equipment fixed at time of inspection. Multiple TCS food items found in the prep cooler was embargoed (see embargo list) and some were moved to the walk-in unit. Cold TCS foods must be held at 41'F or below and not be out of temperature for longer than 4 hours. PIC stated the vegetables in the unit were prepared at 11am; PIC moved sliced tomatoes, diced tomatoes, romaine lettuce to the walk-in at time of inspection as the items in question have not been out of temperature for 4 hours. PIC agreed to not use prep cooler unit in question until the unit has been fixed; food prep will be operated using the prep cooler located by the kitchen entrance instead. Correct By: Corrected At Time Of Inspection

Core-6-202.15, C: Outer Openings, Protected --- Observed delivery door at the back of the establishment leading out to the parking lot; open during inspection. No food was being delivered at the time. PIC closed door at time of inspection. Discussed the importance of closing outer openings to protect from potential pest infestations. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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 no chlorine sanitizer test strips available at the establishment at time of inspection. Sanitizer test strips must be readily stocked and available at all times. PIC was instructed to get test strips prior to reinspection. Correct By: Correct Prior To Reinspection