Ike's Love & Sandwiches

Inspector's notes

Observed employee wash hands in prep sink next to handwashing sink. Employee properly washed hands at handwash sink at time of inspection. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). 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. PRIORITY VIOLATION-2-301.14 - Priority: 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. Addl Notes: Observed employee touch their hair immediately before putting on new pair of gloves. Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. 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. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed handwashing sink by cooler without signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cutting boards with deep scoring and black marks that could not be removed. Cutting surfaces shall be in good repair and easily cleanable. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed handles and doors of prep table lower compartment with buildup of food debris and grease. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection

Inspector's notes

At time of inspection, concentration of quaternary ammonium (quat) sanitizer solution at in-use 3-compartment sink was measured at 0ppm. Quat sanitizer solutions shall be maintained at 200-400ppm. Person in charge (PIC) remade sanitizer solution during inspection and moved recently-cleaned dishes and utensils to be re-washed, rinsed, and sanitized. Corrective Action: Corrected at time of inspection.

Inspector's notes

Quat sanitizer concentration in sanitizer bucket with a cloth in active food prep area was measured at 0ppm. Quat sanitizer solutions for food contact surfaces shall be maintained at 200-400ppm. PIC remade sanitizer solution in bucket. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed food residue on non-food contact surfaces of equipment throughout kitchen, such as interior surfaces of reach-in refrigerators and freezers as well as a cutting board used to reinforce a shelf for cambro-style prepped food containers. Nonfood contact surfaces of equipment must be maintained clean to sight and touch.

Inspector's notes

Observed no Certified Food Protection Manager onsite at time of inspection. Informed PIC that a CFPM needs to be available onsite during all hours of operation. 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 containers of coleslaw, artichoke, and sliced roast beef, turkey, and salami past the seven-day date marks. Informed PIC that these products need to be thrown away. PIC discarded all foods held past the seven-day date marks at 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). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection.

Inspector's notes

Observed a package of vegan pesto and a container of tomato basil pesto thawing in warm water in the prep sink. Informed PIC that food must be thawed under refrigeration or cool running water. The thawing items were placed in cool running water at time of inspection. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sliced roast beef portions, sliced tomatoes and cooked mushrooms in both prep tables with an internal temperature of 47*F to 50*F. Per Person in Charge (PIC) those TCS items were just made and placed in the prep table approximately 30 minutes prior to inspection. Discussed with PIC 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. PIC relocated the TCS items to appropriate equipment to properly cool. Corrective Action: Corrected at time of inspection. 3rd Consecutive Violation

Inspector's notes

Observed back door propped open. Per PIC the door was opened for employee to take out the garbage and hadn't been closed. Discussed with PIC outer openings shall be protected from the entrance of insects and pests. PIC unpropped the door at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed above the three compartment sink food containers that are stacked and stored away as clean and are still wet. Discussed with PIC all equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. PIC unstacked the containers to be properly air dried. Corrective Action: Corrected at time of inspection.

Inspector's notes

>>>Observed no Certified Food Protection Manager (CFM) present at time of inspection. A CFM is required at all times of operation. Please obtain CFM prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. 2nd Consecutive Violation

Inspector's notes

>>>Observed employee at register touch screen and then put on gloves to prep food without washing hands. 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 in the prep table vegan mayo and pesto labeled with keep refrigerated, as well as slice tomato and tuna at an internal temperature of 50*F to 52*F. The unit had an ambient air temperature of 49*F at the top and 48*F at the bottom of the prep table near the register.. Per manager these items were placed in the unit more than 4 hours prior to inspection. The vegan mayo, pesto, tuna and sliced tomatoes were embargoed and the PIC discarded. Turkey sliced, shredded lettuce and chicken were placed in unit less than 4 hours were relocated to adequate refrigeration to properly cool. Discussed with PIC 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. Discussed with PIC to not utilize the prep table for TCS items until it is fixed/replaced and able to hold at 41*F or less. PIC will use other adequate refrigeration. Corrective Action: Corrected at time of inspection.

Inspector's notes

>>>Observed several spray bottles filled with different cleaning chemicals hanging off a shelf hanger above the prep sink located at the door going into the back of the restaurant. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

>>>Observed in top of prep table closest to the back of the restaurant with portioned deli meats labeled Matt Cain and DaVinci with internal temperature of 48*F. Per PIC the deli meat portions were prepped 1 hour prior to inspection and placed into the prep table. Discussed with PIC the prep table is not designed to properly cool items and TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool (reach-in refrigerator and freezer), by using an ice bath, by using ice as an ingredient, or another effective means. The meat portions were relocated to adequate refrigeration to rapidly cool at time of inspection. Corrective Action: Corrected at time of inspection. 2nd Consecutive Violation

Inspector's notes

>>>Observed a bag of frozen chicken in the prep sink without any cold water running on it. Per PIC the chicken was just placed to thaw there. Discussed with PIC all foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. PIC stared the cold running water on the frozen bag of chicken to properly thaw. Corrective Action: Corrected at time of inspection.

Inspector's notes

>>>Observed food debris underneath the equipment and all throughout the sandwich making line, in the back of the restaurant near the office and three compartment sink. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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 tuna salad individually wrapped in foil in bottom part of the left side prep tables at 49-51'F. Per Person in Charge (PIC), item was prepared and placed in prep table unit 1 hour prior to inspection. The tuna salad was placed in walk-in cooler to rapidly cool. Discussed the importance of proper cooling methods to allow for proper cooling with the PIC. All items should be cooled in uncovered, shallow pans in equipment designed for cooling such as walk-in, by using an ice bath, or another effective means. Foods must be cooled from 135'F-70'F in the first 2 hours and from 70'F-41'F in the next 4 hours for a total of 6 hours. Food prepped from ambient air temperature foods must be cooled from 70'F-41'F within 4 hours. Cooling TCS items does not occur in the prep tables. Correct By: Corrected At Time Of Inspection

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 handwashing sink near reach in refrigerators with no hand drying provisions. Paper towels must always be stocked and available to dry hands. Discussed with person in charge on maintaining hand drying provisions. Person in charge provided paper towels at the time of inspection. Correct By: Corrected At Time Of Inspection