T's Liquor and convenience store

Inspector's notes

Observed gallons of milk, and packages of butter stored in fridge unit with an ambient temperature of 65F. Observed butter with an internal temperature of 47F. PIC stated that milk and butter were stocked in the unit two hours prior. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Informed PIC that except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Facility has adequate amount of cooling/cold holding units. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed broken floor tiles throughout establishment. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Repeat violation (8th consecutive). Corrective action: Correct prior to next routine inspection.

Inspector's notes

Observed broken floor tiles throughout establishment. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. REPEAT VIOLATION (7TH CONSECUTIVE)

Inspector's notes

Observed bottled Clamato tomato juice from concentrate and Jumez guava and mango juice with all packaging in Spanish. 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 leak from discharge piping for mop sink. Must repair all plumbing to a state of good repair prior to next routine inspection. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (2ND CONSECUTIVE)

Inspector's notes

Observed broken floor tiles throughout establishment. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. REPEAT VIOLATION (6TH CONSECUTIVE)

Inspector's notes

Observed leak from discharge piping for mop sink. Also observed standing water in the floor drain for the 3-compartment sink, hand sink, and mop sink. Must repair all plumbing to a state of good repair prior to next routine inspection. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed broken floor tiles throughout establishment. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. *5TH CONSECUTIVE VIOLATION*

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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 paint can and mop head in hand washing sink basin next to 3-compartment sink. Discussed with person in charge hand washing facilities must be maintained in a condition that promotes handwashing and restricted for that use; the establishment must keep hand sink accessible at all times. Paint can and mop head removed from sink basin. Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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 no hand drying provisions in the employee restroom. All hand sinks in the establishment must have a supply of hot and cold water, hand soap, and hand drying provisions. Person in charge stocked the restroom with paper towels. Correct By: Corrected At Time Of Inspection

Repeat Violation 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 cans of cold brew coffee with label specifying to "keep refrigerated" in walk-in cooler; they had an internal temperature of 52*F. The measured ambient temperature of the unit using a min/max thermometer was 48.9*F. The person in charge indicated these cans had been in the unit overnight. The person in charge willingly discarded of the cold brew coffee at time of inspection. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41*F to 135*F too long. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods MUST be maintained at 41°F or less OR 135*F or more. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or less. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation 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 cans of cold brew coffee with label specifying to "keep refrigerated" in walk-in cooler; they had an internal temperature of 52*F. The measured ambient temperature of the unit using a min/max thermometer was 48.9*F. The person in charge indicated these cans had been in the unit overnight. The person in charge willingly discarded of the cold brew coffee at time of inspection. Cold holding units MUST maintain time/temperature controlled for safety food items at 41*F and below. Time/temperature controlled for safety foods CANNOT be stored in the refrigeration unit(s) stated above until the inspector verifies that the unit is working. The establishment is able to store time/temperature controlled for safety foods and their back stock in other cold holding units. Correct prior to re-inspection 06/10/24. Correct By: Correct Prior To Reinspection,Repeat Violations: 3rd

Core-6-501.112, C: Removing Dead or Trapped Birds, Insects, Rodents and other Pest>>>Observed a dead cockroach on a pile of ice bags and spider webs through out the back of house. The establishment must clean and remove any dead insects or webs. Dead insects and webs may attract more pests and do not promote a sanitary environment. Person in charge removed the dead cockroach and bags; person in charge also indicated they would discuss with owner removal of spider webs. Correct By: Correct Prior To Next Routine Inspection

Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability>>>Observed broken floor tiles through out establishment. Establishment must repair floors so they are smooth and easily cleanable. *4TH CONSECUTIVE VIOLATION* Core-6-501.12, C: Cleaning, Frequency and Restrictions>>>Observed trash through out the back of house and pools of water around the ice machine. Establishment must remove trash and clean often enough to preclude the build up of trash. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. *4TH CONSECUTIVE VIOLATION* Correct By: Correct Prior To Next Routine Inspection

Repeat Violation 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 pasteurized orange juice (internal temperature 50*F) and pasteurized lemonade (internal temperature 50*F) in walk-in refrigerator; both juices indicate to "keep refrigerated". The measured ambient temperature of the refrigerator using a min/max thermometer was 46.7*F. Person in charge indicated these foods had been in the unit for more than 24 hrs. Person in charge willingly discarded of these foods at time of inspection. Cold holding units MUST maintain time/temperature controlled for safety food items at 41*F and below. Time/temperature controlled for safety foods CANNOT be stored in the refrigeration unit(s) stated above until the the inspector verifies that the unit is working. Re-inspection on or before 12/18/23. Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd

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/AMCToolbox---Food-Contact-Surfaces.>>>Person in charge indicated they use chlorine (bleach) to sanitize. The person in charge was unable to provide chlorine test strips at time of inspection. A test kit or other device that accurately measures the concentration in MG/L (ppm) of sanitizing solutions must be available at the establishment to ensure that sanitizers are within an approved range. Re-Inspection 12/18/23. Correct By: Correct Prior To Reinspection,Repeat Violations: 3rd

Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability>>>Observed broken floor tiles through out establishment. Establishment must repair floors so they are smooth and easily cleanable. *3RD CONSECUTIVE VIOLATION* Core-6-501.12, C: Cleaning, Frequency and Restrictions>>>Observed trash through out the back of house and pools of water around the ice machine. Establishment must remove trash and clean often enough to preclude the build up of trash. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. *3RD CONSECUTIVE VIOLATION* Correct By: Correct Prior To Next Routine 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 milk (internal temperature 49*F) and raw whole shelled eggs in walk-in refrigerator. The measured ambient temperature of the refrigerator using a min/max thermometer was 50.1*F. Person in charge indicated these foods had been in the unit for more than 24 hrs. Person in charge willingly discarded of these foods at time of inspection. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41*F to 135*F too long. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods MUST be maintained at 41°F or less OR 135*F or more. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or less. 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 milk (internal temperature 49*F) and raw whole shelled eggs in walk-in refrigerator. The measured ambient temperature of the refrigerator using a min/max thermometer was 50.1*F. Person in charge indicated these foods had been in the unit for more than 24 hrs. Person in charge willingly discarded of these foods at time of inspection. Cold holding units MUST maintain time/temperature controlled for safety food items at 41*F and below. Time/temperature controlled for safety foods CANNOT be stored in the refrigeration unit(s) stated above until the the inspector verifies that the unit is working . Re-inspection on or before 12/06/23. Correct By: Correct Prior To Reinspection

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.>>>Person in charge indicated they use chlorine (bleach) to sanitize. The person in charge was unable to provide chlorine test strips at time of inspection. A test kit or other device that accurately measures the concentration in MG/L (ppm) of sanitizing solutions must be available at the establishment to ensure that sanitizers are within an approved range. Re-Inspection 12/06/23. Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd