Food City

Inspector's notes

Observed restroom hallway wall have dirt buildup. Discussed with PIC that physical facility required to be cleaned more frequently to prevent accumulation of dirt/dust debris.

Inspector's notes

Observed walls and doors to back room and near rest room with buildup of dirt debris as well as torn up wood baseboard. Discussed with PIC that surfaces need to be in good repair, smooth and cleanable.

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. Lunchables, liquid egg substitute, seasoned potatoes, hashbrowns, whole raw eggs, and hillshire small plates in open display refrigerators with an internal temperature of 52-61*F. Person in charge mentioned whole raw eggs were placed in unit within 2 hours of inspection. Other foods were placed in the unit over 4hrs prior to inspection. All cold temperature controlled foods should be held at 41*F or below. Person in charge voluntarily discarded foods and placed whole raw eggs in walk-in refrigerator. Whole raw eggs reached an internal temperature of 41*F within 1hour. After discussion with the person in charge, it has been determined that the root cause of the violation was failure of alert system, which resulted in the violation. Recommend checking temperature before utilizing refrigeration units. Correct By: Corrected At Time Of Inspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods Open display refrigerator near back facility with an ambient temperature ranging 49*F (top 3 lunchable shelves)-61*F (far right egg unit). Refrigerators should be held at a temperature of 41*F to hold temperature-controlled foods. Employee mentioned they put in a service request and will be serviced today. No temperature controlled foods to be held in unit until unit can hold an ambient temperature of 41*F or below. All foods to be held in walk-in at 41*F. Correct By: Correct Prior To Next Routine Inspection