Zookz Sandwiches

Inspector's notes

Cooked potatoes in steam drawer measured 104 degrees F internally. Person in charge said they had been restocked within the last hour and reheated them at time. Please ensure all time/temperature controlled for safety food items are maintained at 135 degrees F or above when hot holding. Corrective Action: Corrected at time of inspection.

Inspector's notes

Cooked potatoes held near microwave using time as a control were time stamped 8:40am (past discard time). This item had actually been put out about 2 hours prior, time stamp was changed. Please ensure food items maintained using time as a control have start time accurately documented to ensure a timely discard. Corrective Action: Corrected at time of inspection.

Inspector's notes

Sanitizer bucket in back area measured well above 200 ppm available chlorine during inspection. Solution was poured out and remade at time. Please ensure chlorine sanitizers are maintained between 50-100 ppm. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ice build-up in the freezer from a leak coming from the compressor. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

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 0 ppm chlorine sanitizer in the dish machine actively being used at time of inspection. Chlorine sanitizer should be between 50-100 ppm to ensure the dishes are properly sanitized. The machine was primed and tested correctly. Discussed priming and testing daily. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two chemical spray bottles without labels on them to identify the chemical. The labels are required to ensure identification of the chemical in the bottles and prevent misuse of the chemical product. The PIC labeled the spray bottles. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed clean knives being stored in a metal container filled with sanitizer. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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. Observed build-up occurring in the soda nozzles and orange juicer located in the front of house. Please increase deep cleaning and sanitizing frequencies to prevent build-up. Correct By: Correct Prior To Next Routine Inspection

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. Observed deli slices of turkey and ham, cooked ground beef, cooked potatoes, and cooked eggs in a hot holding unit at the cook line with temperatures ranging from 112-120*F. Time/temperature control for safety foods should be hot held at 135*F to prevent the growth of pathogens. PIC stated the food had been in there for about 4 hours and voluntarily discarded the food. PIC started to reheat new food product in the steamer to 165*F. Discussed maintaining probe thermometers onsite. Correct By: Corrected At Time Of Inspection