Gilbert Butchery

Inspector's notes

Observed beef jerky with prepared dates of 7/23, stored in a reach in on the retail side of the establishment. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. 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). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed establishment using nitrates when making homemade beef jerky. Establishment will discontinue use of the nitrates added to the beef jerky and must apply for a variance. Talked at length about applying for a variance on 3/4, and on site visit was conducted on 3/17 and discussed about requirements on what is needed to apply for a variance. A plan review letter was sent out in 2019 about requirements, and what was needed to apply. An establishment can not stored or use nitrates on site without a pre-approved variance. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed reduced oxygen packing smoked sausages, smoked beef sticks, frozen animal proteins and frozen organ meat in a commercial vacuum packer being held over 48 hours. Also observed dehydrated (jerky) beef being held longer than 7 days. PIC must obtain a variance for these methods and discontinue until approval; this was talked about at length on 3/4 and requirements needed were sent out from the Department. The meat products held over 48 hours were discarded at time of inspection. A variance/HACCP must be obtained prior to conducting any specialized processes. Variance/HACCP applications are available through the customer portal "Permit Center" at https://maricopacountyaz energovweb.tylerhost.net/apps/selfservice#/home. Additional resources can be found at https://www.maricopa.gov/3978/Food-Variances. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed beef jerky with various prepared dates from 2/13-2/23, stored in a reach in on the retail side of the establishment. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. 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). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed establishment using nitrates when making homemade beef jerky. Establishment will discontinue use of the nitrates added to the beef jerky and must apply for a variance. An establishment can not stored or use nitrates on site without a pre-approved variance. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed reduced oxygen packing smoked sausages, smoked beef sticks and frozen organ meat in a commercial vacuum packer being held over 48 hours. Also observed dehydrated (jerky) beef being held longer than 7 days. PIC must obtain a variance for these methods and discontinue until approval. The meat products held over 48 hours were discarded at time of inspection. A variance/HACCP must be obtained prior to conducting any specialized processes. Variance/HACCP applications are available through the customer portal "Permit Center" at https://maricopacountyaz-energovweb.tylerhost.net/apps/selfservice#/home. Additional resources can be found at https://www.maricopa.gov/3978/Food-Variances. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee processing raw beef and then employee switched to portioning cheese for raw chicken breasts without washing hands between tasks. Discussed washing hands prior to handling cheese as it goes on the same shelf with cheese used for baked potatoes which may not be heated to 165 Degrees Fahrenheit. 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. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed deli string on a holder that was contaminated with food debris. 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 and discarded the contaminated deli string. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed spices being stored and beef jerky being packaged on either side of the handwash sink at the front service area. Discussed the need for a splash guard here to protect spice containers and food preparation surfaces from becoming contaminated. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a spray nozzle attached to a hose downstream of an AVB on the mop sink. Discussed with PIC about how this pressure can damage the backflow device and could create a potential for contamination of the main water supply. PIC removed shut-off downstream from atmospheric vacuum breaker at time of inspection. Corrective Action: Corrected at time of inspection.