99 Ranch Market

Inspector's notes

Observed cooked rice and raw cut cabbage stored at room temperature with internal temperature of 78*F and 79*F. Employee stated that the cooked rice and raw cut cabbage were placed out from cold holding unit about 1 hour prior to inspection. 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. Manager moved the cooked rice and cut cabbage in walk-in refrigerator for fast cooling at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed one employee pick up trash and went back to work without washing hands, observed another employee used the cell phone and went back to work without washing hands, also observed another employee take the order and changed gloves without washing hands. All employees were stopped, and manager was notified. Educated manager and employees when to wash. All employees washed hands before going back to work at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw fish in uncovered container stored above washed and unwashed vegetables at time of inspection. Reviewed the food storage chart with manager. Manager moved the raw fish to proper shelf at time of inspection. This is 3rd time repeat violation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw ducks stored above raw beef in the walk-in refrigerator, reviewed food storage chart with manager. manager moved raw beef to separate location at time of inspection. this is a repeat violation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee washing and rinsing containers and utensils without sanitizing step in 3 step cleaning process. Instructed employee on proper 3 step wash, rinse, and sanitize process. Manager set up 3-compartment sink properly and instructed employee to re-wash all containers and utensils correctly at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple plastic spray bottles on chemical storage rack in the kitchen with chemical liquid did not have chemical name or label provided on bottles. Working containers used for storing cleaners and sanitizers should be clearly and individually identified with the common name of the material. Manager put the labels on the bottles at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the walk-in cooler, observed raw duck being stored on a rack above raw beef. Observed raw beef and eggs being stored above carrots, pumpkin, and other RTE foods. Observed raw beef being stored above raw fish. 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 cut cabbage and cut bok choy being stored at room temperature next to the kitchen handwash sink with an internally probed temperature of 50-53 degrees F. PIC stated items had been there for about 3 hours. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. PIC relocated TCS items to the walk in cooler to cool to 41 degrees F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 6 containers of cooked pre-portioned pork being held under time as a control with a discard time of 1:30PM. At 2:30PM, items had not been discarded. Food to be cooked and served within 4 hours from time it was removed from temperature control. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Food that is unmarked or marked to exceed 4 hours must be discarded. PIC discarded items that had been held past the 4 hour discard time. Corrective Action: Corrected at time of inspection. Repeat violation: 2nd

Inspector's notes

Observed many ready to eat (RTE) items past the 4hr time stamp. Food items include peking duck, roasted duck, cooked mixed vegetables, honey BBQ chicken, Chinese donut, multiple variations of dumplings (pork/chicken), and steam buns. Time stamps ranged from 12 to 12:30pm. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Discussed alternative methods to track time for RTE foods being held at front counter. Food to be cooked and served within 4 hours from time it was removed from temperature control. Food that is unmarked or marked to exceed 4 hours must be discarded. All RTE foods below 135*F past 4 hour mark were voluntarily discarded by PIC. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sanitation levels to be too high (chlorine level read at 200ppm) in three compartment sink as well as sanitizing buckets. Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. Recommend test strips to be available near three compartment sink for use by workers. Sanitizer was diluted by PIC to approved levels at time of inspection. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-3-501.14, P: Cooling. 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. Just Cooked rice (per staff and manager)was allowed to let cooled on shelf in kitchen with a surface and internal temperature of 88 Degree F. Manager did not have cooling time/temperature log to verification of cooling procedure be met. Manager had staff transferred rice into walk in cooler for rapidly cooling down. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-502.11, Pf: Variance Requirement. 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/3978/Food-Variances. Operator using ROP for soy bean milk and juice in ready to eat form at counter without an approved Variance requirement. All ROP product had been discarded by manager at time of inspection. Please apply for an approved ROP variance before selling this product. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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 food handling employees consistently scratching face, adjusting hair, picked up dirty equipment with gloves then continue on touching clean equipment, moving ducks to walk in cooler, washing hands changing out with clean gloves before resuming food handling is required. Addressed violation with specific staff and store manager at time of inspection. Staff observed practicing hand washing more frequently and when it is needed in between changing gloves. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, 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/4614/AMC-Toolbox---Hot-Holding. Togo individual cooked, ready to eat packages at the hot holding unit probed with an internal temperature of 122 degree F. Per store manager and deli department manager these packages had prepared recently within 1-2 hours. Store manager checked the electrical cord and readjust the heat of the unit to hold these to go hot items at above 135 degree F. at time of inspection. Chicken base marinated sauce probed internally at 116 degree F on the stove in kitchen. This sauce was reheated to 210 degree F. minimum by end of inspection. Correct By: Corrected At Time Of Inspection,Repeat Violations: 1st

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. Inside kitchen, inspector observed, cut bok choy, cut Chinese cabbage, and regular cut cabbage stored in the bins of the roller racks at 73 degree F, hanging ducks to dry on rack at 76 degree F., duck sauce at 47 degree F. inside the front cold case, hanging ducks moved to walk in cooler upon inspection. Manager discarded cut bok choy, Chinese cabage, regular cabbage and the duck sauce in front unity during inspection. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-5-202.13, P: Backflow Prevention, Air Gap At the back kitchen, an under pressure water pressure nozzle was noted directly attaching to the Atmospheric Continuous Pressure Backflow Device with no air gap created to prevent back flow into main water line. Coached and demonstration was conducted with Store manager and Deli Department manager to remove the pressure nozzle from hose to correct the violation at time of inspection. This is a 1st repeated violation. Correct By: Corrected At Time Of Inspection,Repeat Violations: 1st