AJ's Fine Foods

Inspector's notes

No irreversible testing device available for the high temperature sanitizing dish machine at time of inspection.

Inspector's notes

***Second Consecutive Violation*** On cook line, in alto sham, cooked potatoes, cooked salmon, cooked sweet potatoes with internal temperatures of 102*F-120*F. Per employee, TCS foods were prepared about 2 hours. Instructed employee to reheat potatoes and salmon to 165*F. Employee stated foods in alto sham are temperature regulated and not time control. Recommended repair company visit to ensure unit is working properly and able to maintain proper temperatures at all times. Maintain TCS (time/ temperature control for food safety) foods at a 135*F or higher at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

***Second Consecutive Violation*** In 3-door reach in refrigerator, TCS foods (alfredo sauce, cheese sauce, cooked pasta, cooked sausages, cheeses) with internal temperatures of 50*F-65*F. Per employees, TCS foods were in refrigerator within normal time parameters. Alfredo sauce, cheese sauce, cooked pasta, cooked sausages, cheeses were moved to walk in cooler to rapidly cool back down to the proper temperature. Ambient temperature of 3-door refrigerator was 50*F, taken with inspector thermometer. Discontinue storing of TCS foods in 3-door refrigerator until able to maintain proper temperature throughout the day, especially during busier times of service. Recommend purchase of new 3-door refrigerator due to repeat violations on unit to ensure proper cold temperatures. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

In rotisserie chicken hot holding case, rotisserie chickens with internal temperatures of 112*F-131*F. Per employee, rotisserie chickens were placed out for service about 3 hours. Employee discarded rotisserie chickens. See embargo form. Recommended repair of back sliding door of hot case, not allowing doors to properly close and maintain hot holding temperature. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

In top portion of pizza prep table cooler, cut tomatoes/ 55*F and tomato pizza sauce/ 65*F out of internal temperatures. Per manager, tomatoes and sauce were in cooler <4 hours. Pizza sauce and cut tomatoes were moved to 3-door reach in refrigerator to rapidly cool back down to the proper temperature. Ambient temperature of pizza prep table cooler was 36*F, taken with inspector probe thermometer. Recommended maintaining top lid closed when not actively preparing pizzas and ensuring all empty areas of cooler are filled with food containers to maintain proper cold holding temperature. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

In outdoor bbq area, in two door reach in refrigerator, cooked sausages and cut tomatoes and cut lettuce without date marks and open package of veggie burgers with a discard date of 4/26, 4 days past discard date. Per manager, unknown preparation date of sausages and lettuce and tomatoes. Cooked sausages, cut lettuce, cut tomatoes, veggie burgers were discarded. See embargo form. Discussed the importance of proper date marking of TCS foods if held in an establishment >24 hours. (A) A FOOD specified in ¶ 3-501.17(A) or (B) shall be discarded if it: (1) Exceeds the temperature and time combination specified in ¶ 3-501.17(A), except time that the product is frozen; (2) Is in a container or PACKAGE that does not bear a date or day. Corrective Action: Corrected at time of inspection.

Inspector's notes

Second Consecutive Violation. In hot foods self serve case, on bottom shelf, three rotisserie chickens with internal temperatures of 115*F-125*F. Per employee, chickens were placed in hot holding unit within normal time parameters. Rotisserie chickens were discarded due to quality. Ambient temperature of hot holding unit was set at 175*F. Repair order was placed for hot holding unit at time of inspection. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals ............At in use wiping cloth buckets, quat sanitizer solution with a concentration >400ppm. At 3-compartment sink chemical dispenser, quat sanitizer with a concentration >400ppm, with hot, warm, and cool water temperatures. After dilution of sanitizer solution, quat concentration of 200ppm. Until chemical company can repair dispenser, dilute sanitizer solution to the correct concentration of 150-400ppm. Discussed more frequent monitoring of sanitizer solution, especially at start of day. 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. ............In deli, pizza by the slice and hot foods time control logs not completed at time of inspection. Per manager, pizza by the slice and hot foods were placed out for service >2 hours. Time as a public health control logs were completed at time of inspection. Per written procedures, temperature and time are noted on log sheet before placing hot foods out for service. Discussed the importance of following written time as a public health control procedures for hot foods and pizza by the slice. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-3-501.15 (B), C: Cooling Methods; Cooling containers. 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............In walk in cooler, two separated types of diced chicken/ 55*F-65*F prepared and cooling in shallow covered containers. Containers of diced chicken were uncovered to continue the cooling process. Discussed proper cooling methods with employees. (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination, as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD. (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; (2) Separating the FOOD into smaller or thinner portions; (3)Using rapid cooling EQUIPMENT; (4) Stirring the FOOD in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd