AJ's Fine Foods

Inspector's notes

Observed multiple items being improperly cold held: 1) Deli meat slices with internal temperature of 54°F in the prep cooler to the far right side of the bistro. Tomato slices in the same cooler with internal temperature of 48°F. Roasted peppers with internal temperature of 61°F. Determined overfilling of the container to be the root cause of the problem. Person in charge (PIC) stated they were recently placed in the unit. Informed PIC that TCS products such as deli meat, slices tomatoes, and roasted peppers have to be kept at 41°F or below. PIC moved the extra packages/items over the fill line to the reach-in cooler to cool rapidly. 2) Cut watermelon with internal temperature of 53-54°F stored in the island cooler next to the store entrance. Ambient temperature via min/max thermometer: 44-58°F. Informed person in charge (PIC) that cut watermelon should be kept cold at 41°F or below. PIC determined watermelon was placed in the unit the day before. Watermelon was discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed abundant buildup in the hood ventilation in the kitchen. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed multiple items being improperly cold held. Deli meat slices with internal temperature of 54°F in the prep cooler to the far right side of the bistro. Tomato slices in the same cooler with internal temperature of 48°F. Roasted peppers with internal temperature of 61°F. Determined overfilling of the container to be the root cause of the problem. Person in charge (PIC) stated they were recently placed in the unit. Informed PIC that TCS products such as deli meat, slices tomatoes, and roasted peppers have to be kept at 41°F or below. PIC moved the extra packages/items over the fill line to the reach-in cooler to cool rapidly. After discussion with the person in charge, it has been determined that the root cause of the violation was training staff, which resulted in the violation. Training will ensue for employees to check temperature and not overfill containers. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no thermometer or temperature indicator strips for the high-temp dish machine. Sanitizing using high temperature warewashing machines requires an irreversible measuring device to ensure food contact surfaces reach 160°F. Provide approved irreversible measuring device prior to re-inspection. Corrective Action: Correct prior to re-inspection (08/13/26).

Inspector's notes

Observed abundant buildup in the hood ventilation in the kitchen. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed pastrami, ham, and turkey in cold case with discard dates for 8-20 days after preparation. Date marks were fixed at time. Additionally, date marks throughout walk-in cooler, prep coolers, and display coolers had date documented with conflicting date marks (some with make date, some with discard date, some with both). Discussed standardizing date mark procedures with all staff to avoid confusion. Please ensure all time/temperature controlled for safety food items are accurately and consistantly date marked to be discarded within 6 days of the date that they have been prepared or removed from packaging. Corrective Action: Corrected at time of inspection.

Inspector's notes

All food items on hot line at bistro are maintained using time as a control, however these items did not have any start times documented during inspection. All items had been prepared within the last 4 hours and the appropriate times were documented at time. Please ensure all food items which use time as a control for safety have their start times accurately documented to ensure a timely discard. Corrective Action: Corrected at time of inspection.

Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed build-up and pooling water occurring inside the walk-in coolers in the bistro. Please increase the frequency of deep cleaning to prevent build-up and pooling water. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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 0 ppm Quat sanitizer in the 3 compartment sink actively being used at time of inspection. Quat sanitizer should be between 200-400ppm to ensure the dishes are properly sanitized. Employee stated they had just refilled the sanitizer compartment 5 minutes prior. PIC and employees will create the Quat sanitizing solution by hand until a technician has serviced the chemical dispenser. 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 sliced ham and chicken, in packages in a small cold holding unit, in front of the Bistro and next to the olives ranging in temp between 48-50*F. Tim/temperature control for safety foods should be cold held at 41*F or less to prevent the growth of pathogens. Ambient air temperature taken of the unit was 58*F, using a min/max thermometer. PIC stated the food had been in the unit since yesterday and voluntarily discarded the food. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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. Observed an ambient air temperature of 58*F in the cold holding unit directly in front of the Bistro and next to the olives. Cold holding units holding time/temperature control for safety foods should be colder than 41*F to ensure the food is at least 41*F. PIC will utilize the walk-in until the unit has been serviced by a technician. Correct By: Corrected At Time Of Inspection