AJ's Fine Foods

Inspector's notes

Soda nozzles with accumulation of dark colored residues. Per manager, nozzles are warewashed every evening. At time of inspection, soda nozzles were cleaned. Recommended new soda nozzles and/or new soda dispensing machine. (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk in cooler, two containers of raw shell eggs stored over ready to eat cakes. Containers of raw shell eggs were moved to bottom shelf to prevent future cross contamination. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

At coffee station, in use spoons stored in room temperature water. Instructed employee to discard water and warewash utensils. In-use utensils are to be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles are to be stored above the surface of the food. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-4-702.11, P: Cleaned and Sanitized Before Use After Cleaning. 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. ...........At 3-compartment sink, employee refilling creamer carafe after washed and rinsed, but not sanitized. Instructed employees on proper warewashing procedures of wash, rinsed, and then sanitize for minimum 60 seconds in quat sanitizer solution. Employee moved creamer carafe to solution for proper sanitizer contact time of food contact surfaces. UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning. After discussion with the person in charge, it has been determined that the root cause of the violation was training staff, a verification breakdown, which resulted in the violation. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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/4125/Food-SafetyOperator-Resources. ............At customer self serve creamer station, no time documentation noted for dairy creamer. Per employee, creamer carafe was placed out for service about an hour. Per written procedures, temperature and time are noted on log sheet before placing dairy creamer carafe out for service. Employee discarded creamer for quality at time of inspection. Discussed the importance of following written time as a public health control procedures for creamer carafes. Correct By: Corrected At Time Of Inspection

Core-4-101.11 (B-E), C: Characteristics-Multiuse; Durable, Nonabsorbent, Smooth, Easily Cleanable...........In walk in freezer, cardboard being used as shelf liners. Remove cardboard shelf liners and replace with a smooth and easily cleanable surface. Materials that are used in the construction of UTENSILS and FOODCONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (B) Durable, CORROSION-RESISTANT, and nonabsorbent; (C) Sufficient in weight and thickness to withstand repeated WAREWASHING; (D) Finished to have a SMOOTH, EASILY CLEANABLE surface; and (E) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. Correct By: Correct Prior To Next Routine Inspection