AJ's Fine Foods

Inspector's notes

Multiple shellstock tags in establishment's shellstock records from the past 90 days in May 2026 and June 2026 missing out/sold dates recorded on the tag.

Inspector's notes

Observed employee help a customer with a raw salmon filet behind the counter, then changed gloves without washing hands and helped the same customer with cooked sliced turkey. Discussed with employee the importance of handwashing when moving from raw proteins to cooked. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ham salad in the walk-in cooler at 54*F, made two hours prior, and covered with saran wrap. 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. All TCS foods cooling were uncovered to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

At cold cutting room handwashing sink, hose sprayers stored in basin of sink. Hose sprayers were removed from basin of sink. Maintain all handwashing sinks available for use at all times and used for handwashing only. Corrective Action: Corrected at time of inspection.

Inspector's notes

In front prepared foods cold cases, baked lasagna and cooked chicken wings without proper date marks. Per employee, lasagna and chicken wings were prepared >24 hours. Instructed employee to provide date marks on baked lasagna and cooked chicken wings. RTE/TCS foods requiring date marking is to be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.

Inspector's notes

In cold cutting room prep sink, hot dogs thawing in container of water. Water was turned on to continue an approved thawing process. All foods being thawed from frozen are to be thawed in an approved manner. Foods are to 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

At cold cases, door, handles, and door tracks with accumulation of food residues. Maintain clean. 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: Corrected at time of inspection.

Inspector's notes

In main warewashing area, floor sink overflowing with sewage when 3-compartment is in use. Sewage is not properly draining, creating puddles in both meat cutting room and front service area. Establishment called plumbing repair at time of inspection. A permit holder shall immediately discontinue operations and notify the regulatory authority if an imminent health hazard may exist because of an emergency such as a fire, flood, extended interruption of electrical or water service, sewage backup, misuse of poisonous or toxic materials, onset of an apparent foodborne illness outbreak, gross insanitary occurrence or condition, or other circumstance that may endanger public health. Corrective Action: Correct at once.

Inspector's notes

Shellstock tags stored mixed species and not in chronological order. Instructed manager on proper storage of shellstock tags, with species tags stored together and in chronological order. Shellstock tags are to be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. Corrective Action: Corrected at time of inspection.

Inspector's notes

In main warewashing area, floor sink overflowing with sewage when 3-compartment is in use. Sewage is not properly draining, creating puddles in both meat cutting room and front service area. Establishment called plumbing repair at time of inspection. SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEWAGE system or other system, including use of SEWAGE transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to LAW. Corrective Action: Correct prior to re-inspection.

Inspector's notes

At meat cold room 3-compartment sink, employee washed and rinsed dishware, then sanitized dishware <15 seconds. Per manufacture guidelines, dishware is to remain in sanitizer solution minimum 60 seconds. Employee moved dishware back to sanitizer for proper contact time. Food-contact surfaces sanitized using quaternary ammonia is to be sanitized with a contact time according to manufacturers specifications. Corrective Action: Corrected at time of inspection.

Inspector's notes

In meat cutting room, no hand drying towels at main handwashing sink. Hand drying towels were provided at time of inspection. Maintain all handwashing sinks stocked with hand drying towels at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

In shellfish tags binder, past tags without last used date noted on tags. On current last used tag, last used date noted. Maintain consistency on always noting last used date on each shellfish tag when batch is completely sold. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk in cooler, cooked chili with internal temperatures of 75*F-85*F, cooling in three large uncovered metal pans >6 inches deep. Per manager, chili was prepared >4 hours. Cooked chili was discarded. See embargo form. Cooked TCS foods are to be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Corrective Action: Corrected at time of inspection.

Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. 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 meat case, roast beef offered undercooked without consumer advisory on case. Per manager, roast beef is cooked to 90*F. Provide consumer advisory on case before re-inspection. Correct By: Correct Prior To Reinspection

Core-3-501.13, C: Thawing ..............In meat cold room, raw meat thawing in basin of room temperature water. Manager turned water on and opened drain to allow for recirculating water for proper thawing. Discussed proper thawing methods with employees. Except as specified in ¶ (D) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5*C (41*F) or less; or (B) Completely submerged under running water: (1) At a water temperature of 21*C (70*F) or below, (2) With sufficient water velocity to agitate and float off loose particles in an overflow, and (3) For a period of time that does not allow thawed portions of READY-TO-EAT FOOD to rise above 5*C (41*F), or (4) For a period of time that does not allow thawed portions of a raw animal FOOD requiring cooking as specified under ¶ 3-401.11(A) or (B) to be above 5*C (41*F). Correct By: Corrected At Time Of Inspection