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

In outdoor bbq, cut lettuce and cut tomatoes with internal temperatures of 50*F-55*F. TCS items were stored in metal pan sitting on ice and pre-prepared in to go containers and were placed in outdoor bbq for service <2 hours. Instructed employees on proper ice bath to maintain lettuce and tomatoes at proper temperature. Recommended larger ice bath or counter refrigerator for maintaining 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

Several cutting boards deeply scored. Resurface or replace. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Throughout kitchen, inside cold holding units/sandwich cooler, storage shelves with accumulation of food resides and debris. 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: Correct prior to next routine inspection.

Inspector's notes

For lunch menu, TCS foods using time as a public health control without time documentation. Per employee, TCS foods were prepared and ready for service >1 hour. Employee provided start time on log sheet for TCS foods. Discussed the importance of following written time as a public health control procedures. Time as a Public Health Control requires time-stamping for items actively held under Time as a Public Health Control. Corrective Action: Corrected at time of inspection.

Inspector's notes

In bistro, employee handling kale garnish placed on and around ready to eat cooked salmon with bare hands. Manager instructed employee to discard pan of cooked salmon and kale garnish. See embargo form. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. Corrective Action: Corrected at time of inspection.

Inspector's notes

In outdoor bbq area, employee washed hands <10 seconds. Instructed employee to re-wash hands. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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........At sandwich make table, employee returned from restroom and donned gloves to work with ready to eat foods, without a proper handwash. Per employee, handwash was done in restroom. Instructed employee to remove gloves, wash hands, and don new gloves to continue with task. Discussed the importance of proper handwashing with employees. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶ 2-403.11(B); (D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and (I) After engaging in other activities that contaminate the hands. 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. ..........Bistro TCS foods (cooked proteins, cooked vegetables) and pizza by the slice use time as a public health control. At start of inspection, no time or internal temperatures filled out on log sheets. Per employee, bistro items and pizza items were placed out for service over an hour. Instructed managers to provide start times and internal temperatures of TCS foods. Discussed the importance of following establishment written time as a public health control procedures for bistro TCS (time/ temperature control for food safety) foods and pizza by the slice. (B) If time without temperature control is used as the public health control up to a maximum of 4 hours: (2) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control. 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, several deli salads (pasta, chicken, greek)/ 50*F-65*F prepared and cooling in shallow covered containers. Manager uncovered prepared deli salads and placed on top shelf to continue the cooling process. Discussed proper cooling methods with managers. (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. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd