AJ's Fine Foods

Inspector's notes

Observed a tray of cooked chorizo in the walk in refrigerator dated 5/10 in the walk in refrigerator. Observed a container of roasted peppers with no date mark in the sandwich station prep refrigerator. After discussion with the person in charge an exact date the product was prepared/removed from original container could not be determined.

Inspector's notes

Item temperatures (measured in degrees F) in steam table: steak 99-103, pasta 90-92, cooked vegetables 90-92, fried fish and shrimp 110-112, fried potatoes 109. Items had been stored in steam table for nearly 2 hours and were discarded at time. Service call was placed for steam table and food will be maintained using time as a control until it is repaired. Please ensure all time/temperature controlled for safety (TCS) food items are maintained at 135 degrees F or above when hot holding. Corrective Action: Corrected at time of inspection.

Inspector's notes

Large corned beef date marked 2/25 for discard, and chub of turkey date marked 2/26 for discard were being stored in display cooler. Items were discarded at time. Please ensure all TCS food items are date marked and discarded no more than 6 days after the date that they have been prepared or removed from packaging. Corrective Action: Corrected at time of inspection.

Inspector's notes

Pizza sold by the slice is maintained using time as a control (TAC), however pizza set out did not have times documented. Pizza had been out for about 2 hours and time log was completed at time. Please ensure start times for TAC items are documented to ensure a timely discard. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk in cooler, pasta salad/ 55*F, tuna salad/53*F, black bean salad/50*F prepared within 2 hours and cooling in shallow covered containers. Salads were partially uncovered to continue the cooling process. (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. Corrective Action: Corrected at time of inspection.

Inspector's notes

At deli cases, door tracks, door handles, and windows with accumulation of food debris and 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: Correct prior to next routine inspection.

Inspector's notes

In 3-door reach in refrigerator, TCS foods (feta cheese, shredded cheeses, cream sauce, chunk chicken) with internal temperatures of 44*F-46*F. Per manager, TCS foods were in refrigerator >4 hours. TCS foods (feta cheese, shredded cheeses, cream sauce, chunk chicken) were discarded. See embargo form. Ambient temperature of 3-door refrigerator was 45.5*F, taken with inspector min/max irreversible thermometer and 46*F with built in ambient thermometer on refrigeration unit. Discontinue use of 3-door refrigerator for storing of TCS foods until able to maintain proper temperature throughout the day, especially during busier times of service. Repair work order was placed at time of inspection. 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

In 3 door reach in refrigerator, cut chunk chicken/ 55*F prepared and cooling in covered container about 6 inches deep. Instructed employee to portion cut chunk chicken to shallow uncovered pans and move to walk in cooler to continue the cooling process. Discussed proper cooling methods with employees. (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; (2) Separating the FOOD into smaller or thinner portions; (3)Using rapid cooling EQUIPMENT; (4) Stirring the FOOD in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. (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. Corrective Action: Corrected at time of inspection.

Inspector's notes

At sandwich prep table, employee donned gloves to handle ready to eat bread, after hands were in pockets of pants, without a proper handwash. Instructed employee to remove gloves, wash hands, and don new gloves to continue with task. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

At slicer counter, two slicers with accumulation of food debris (cheeses and deli meats) on blade and nonfood contact surfaces. Per employee, slicers have not been warewashed today and were in use >4 hours. Instructed employee to warewash slicers at time of inspection. All food-contact surfaces that contact TCS foods must be cleaned every 4 hours by washing, rinsing, and sanitizing. Corrective Action: Corrected at time of inspection.

Inspector's notes

In hot case, breakfast burritos from >4 hours and in walk in cooler, cooked eggs from previous day not discarded. Per employee, breakfast burritos and cooked eggs use time as a public health control. Breakfast burritos and cooked eggs were discarded. See embargo form. (B) If time without temperature control is used as the public health control up to a maximum of 4 hours: (3) The FOOD shall be cooked and served, served at any temperature if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk in cooler, uncovered sheet pan of undercooked steaks stored above uncovered ready to eat foods. Employee moved undercooked pan of steaks to bottom shelf to prevent future cross contamination. All raw animal proteins are to be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

At outdoor grill, hot dogs, brat, and grilled onions with internal temperatures of 115*F-125*F. Pans of TCS foods were not maintained on grill top for hot holding. Per manager, TCS foods were prepared within normal time parameters. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Corrective Action: Corrected at time of inspection.

Inspector's notes

Second Consecutive Violation. At start of inspection, buffet line with TCS foods (cooked proteins, cooked vegetables) without start times noted on log sheet. Per establishment procedures, start times are to be noted on log sheet and discard times are noted when food is past 4 hours. Manager provided start time documentation on provided time control log sheet for buffet line. Discussed the importance of following establishment written time as a public health control procedures. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk in cooler, deep (>4 inches) covered containers of deli salads (tuna, egg, macaroni)/ 55*F-65*F prepared <6 hours. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. TCS foods are to 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. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure. 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 pizza station, employee washed hands, then dried hands on clothing. Manager instructed employee on proper handwashing procedures and employee re-washed hands, then used disposable hand drying towel to dry hands. Discussed the importance of proper handwashing procedures with employees. Correct By: Corrected At Time Of Inspection

Core-4-602.13, C: Nonfood Contact Surfaces .........At deli cases, door tracks with accumulation of food debris. Maintain clean. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Correct By: Correct Prior To Next Routine 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. ............At pizza prep table cooler, TCS foods (pizza sauce, sausage, chicken, mozzarella cheese) with internal temperatures of 45*F-48*F. Per employee, TCS foods were in prep table cooler overnight. Pizza sauce, sausage, chicken, mozzarella cheese was discarded. See embargo form. Ambient temperature of prep table cooler was 46*F, taken with inspector min/max irreversible thermometer. Discontinue use of pizza prep table cooler until repaired and able to maintain proper cold holding temperatures throughout the days, especially during busier times of service. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. 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. ............At pizza station, no time documentation for pizza by the slice using time control. Per employee, pizza was prepared 20-30 minutes. Date, type of pizza, temperatures, and times were added to time control log sheet. Discussed the importance of following establishment written time as a public health control procedures, where food item, internal temperatures, and start/discard times should be written on log sheet when TCS foods are set out for service. Correct By: Corrected At Time Of Inspection

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, chicken salad/ 56*F, pasta salad/ 50*F, couscous salad/ 63*F prepared and cooling in shallow covered containers. Chicken salad, pasta salad, and couscous salads were uncovered to continue the cooling process. Discussed proper cooling methods with employees. (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

Core-4-501.18, C: Warewashing Equipment, Clean Solutions ..........At in use 3-compartment sink, food debris floating in sanitizer solution. Sanitizer solution basin was emptied, basin was cleaned, and sanitizer was refilled for warewashing. The wash, rinse, and SANITIZE solutions shall be maintained clean. Correct By: Corrected At Time Of Inspection