Arizona Deli

Inspector's notes

Observed no certified food protection manager on site at time of 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. **2nd Consecutive Violation**

Inspector's notes

Observed lettuce stored in black trash bag in reach in fridge. 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. Staff removed trash bag and covered lettuce with saran wrap. Corrective Action: Corrected at time of inspection.

Inspector's notes

No Certified Food Protection Manager (CFPM) observed at time of inspection. A CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Must provide approved consumer advisory at all points of sale prior to re-inspection. Corrective Action: Correct prior to re-inspection. Re-inspection scheduled for 4/9.

Inspector's notes

Observed establishment selling to-go containers of TCS food items (cheese cubes, cooked eggs, salad with ranch, cut melons) with no labels. All packaged food labels must include the following items: (1) the common name of the food, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the food; (3) an accurate declaration of the net quantity of contents; (4) the name and place of business of the manufacturer, packer, or distributor; (5) the name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient; (6) except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(q)(3) -(5), nutrition labeling as specified in 21 CFR 101 -Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling; and (7) for any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No Certified Food Protection Manager (CFPM) on premises at time of inspection. A 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 meat slicer stored as clean with food residue and debris on blade. All food-contact surfaces must be cleaned to sight and touch. All food-contact surfaces that contact TCS foods must be cleaned every 4 hours by washing, rinsing, and sanitizing. Food-contact surfaces were properly sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ham, turkey, chicken, potato salad, macaroni salad, hardboiled eggs, cut tomatoes, cut lettuce, sliced cheese, and cut watermelon in prep table cooler measuring from 47F to 55F. PIC reports all items placed in prep cooler just before lunch rush at about 11am. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed prep table cooler failing to keep multiple items at or below 41F. Min/max thermometer measures coldest temperature at 51F, and ambient dial thermometer within cooler measures at 55F. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection. Re-inspection on or before 9/18/25.

Inspector's notes

Observed parfaits, tuna salads, cheese medley, and cut fruit packaged without labels in grab-n-go "Dasani" cooler near front door. All packaged food labels must include the following items: (1) the common name of the food, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the food; (3) an accurate declaration of the net quantity of contents; (4) the name and place of business of the manufacturer, packer, or distributor; (5) the name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient; (6) except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(q)(3) -(5), nutrition labeling as specified in 21 CFR 101 -Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling; and (7) for any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed potato salad, macaroni salad, and margarine containers reused for food storage throughout kitchen. Single-use food containers are intended for single-use and may not be re-used for storage of food. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed no certified food protection manager present on-site at time of 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 multiple to-go containers (cooked eggs, cheese cubes, salad with ranch, cut honeydew melons, cut watermelons, cut cantaloupes) prepped less than 4 hours prior, per PIC, measured 51-54'F in standing to-go refrigerator located by entrance. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Observed dairy milk and dairy yogurt items measured 54-58'F in same refrigeration that has been out of temperature for longer than 4 hours, per PIC. All dairy items were voluntarily discarded by PIC at time of inspection. Ambient temperature of unit measured 54.8'F. Establishment observed with more than adequate coldholding capacities. Unit was cleared of TCS food items and PIC agree to not use unit until it has been repaired. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed establishment selling to-go containers of TCS food items (cheese cubes, cooked eggs, salad with ranch, cut melons) with no labels. All packaged food labels must include the following items: (1) the common name of the food, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the food; (3) an accurate declaration of the net quantity of contents; (4) the name and place of business of the manufacturer, packer, or distributor; (5) the name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient; (6) except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(q)(3) -(5), nutrition labeling as specified in 21 CFR 101 -Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling; and (7) for any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin. Corrective Action: Correct prior to next routine inspection.

PRIORITY VIOLATION-3-403.11, P: Reheating for Hot 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/4618/AMC-Toolbox---Reheating. --- Observed pan of cooked chicken in hotholding unit measured at 92'F. Observed pan of cooked corn soup in hotholding unit measured at 112'F. Hotholding unit water temperature measured at 180'F. Both pans in question were observed double-panned. Chef stated that food items were reheated in hotholding unit at 8am and after. Hotholding unit water measured at 180'F. Chef was instructed to reheat both food items to 165'F as food has not been out of temperature for longer than 2 hours. TCS food items reheated for hot holding shall be reheated to 165'F prior to hotholding. Discussed proper reheating methods and parameters with PIC and chef. Suggested PIC avoid double-panning to ensure proper heat transfer between the unit and the food. 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 cooked italian sausage at 47'F in tabletop prep cooler; stocked at 7:30am per PIC. Suggested PIC that lid of prep cooler be closed at all times except during active prep to facilitate proper coldholding temperatures due to the unit being placed in close proximity to cooking station. PIC closed lid at time of inspection and food item was observed at 41'F by end of inspection. TCS Coldholding food items are to be 41'F or below. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-3-602.11, C: Food Labels --- In the cooler next to the drink cooler, observed cut strawberries, grapes, hummus, TCS salads and yogurt parfaits that the establishment packages in house and sells them as grab and go items with no labels on them. Person in charge states they will get labels for them as soon as possible. Discussed how all in house packaged items sold as grab and go must be labeled with: 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,Repeat Violations: 2nd

Core-3-602.11, C: Food Labels---In the cooler next to the drink cooler, observed cut strawberries, grapes, hummus and yogurt parfaits that the establishment packages in house and sells them as grab and go items with no labels on them. Person in charge states they will get labels for them as soon as possible. Discussed how all in house packaged items sold as grab and go must be labeled with: 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