AJ's Fine Foods

Inspector's notes

Observed pitting and chipping of the floor in various areas of the bistro. By the cooking equipment, observed large portions of chipping and pitting in the floor. Please have floors repaired or replaced to ensure the floors are smooth, durable, and easily cleanable. Please ensure that the floors are sloped to a drain to ensure there is no pooling of water or debris. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee at dishpit going from dirty to clean dishes, and not washing their hands. Talked to manager about handwashing policy, and had employee immediately stop what they were doing. Ensure that hands are washed at hand sink going from dirty to clean dishes. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no paper towels at back hand sink. Manager refilled the paper towel. Ensure that paper towels are present at all times. Corrective Action: Corrected at time of inspection. 5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. 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 a cart stored in front of back hand sink. Manager removed the cart. Ensure that all hand sinks are open and accessible at all times. Corrective Action: Corrected at time of inspection. 6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. 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 no soap at hand sink by the pizza oven. Manager go the container working. Ensure that there is available soap at each hand sink. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee with gloves touching raw ground beef, then the outside of clamshell containers for customers. Talked to manager about dirty/clean surfaces in the facility. Manager will have employee immediately wash hands and change gloves after added ground beef to the grill, and tongs for all other raw meats. Employee washed hands. Ensure that hand washing occurrs going from dirty to clean tasks in the kitchen. Corrective Action: Corrected at time of inspection.

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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 sanitizer water container storage inside the basin of the hand sink in deli area. Manager removed the container. Ensure the hand sink is left open and accessible at all times. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold 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/4576/AMC-Toolbox---Cold-Holding. ---Observed deli meats 47F and cheese 47F inside tall reach in fridge in deli area. Manager embargoed TCS foods in fridge longer than 4 hours. Ensure that all TCS foods in cold holding areas are kept at 41F or less. 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 no paper towel at hand sink by the pizza oven. Manager added paper towels to that location. Ensure there is paper towels present at each hand sink at all times. Correct By: Corrected At Time Of Inspection

Core-6-101.11, C: Surface Characteristics-Indoor Areas ---Observed 7-10 cabinet doors that are missing from the deli area, mostly on the island. Ensure that doors are replaced to allow all areas to be smooth, easily cleanable and non-absorbent. Correct By: Correct Prior To Next Routine 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. ---Observed facility was using garlic in oil for time and temperature control. No documentation used for the product. Facility had it out for only 3 hours, but their plan was to leave it out all day. Manager had employee remove the item, and start a new one, with a time stamp on each container, leave it out on the counter for only 2 hours, or to keep in the fridge at pizza making station. Correct By: Corrected At Time Of Inspection