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Inspector's notes

There were no paper towels or approved hand drying provision at the hand sink in the bathroom at time of inspection. Person in charge (PIC) re-filled paper towels at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. 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: The hand wash sink in the back room near the 3-compartment sink was blocked by stacks of overstock and the basin of the sink was filled with products/overstock. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw, shell eggs being stored in cold-holding unit above milk, and packages of uncooked bacon stored above juice, cheese, and milk. Discussed contamination risk and proper storage according to cook time with person in charge (PIC). PIC re-arranged the foods at time of inspection. All raw animal proteins must 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

Observed packages of coated peanuts that did not have any label or information on them. Discussed asking vender to put individual labels on each package or keeping the original carton the peanut came in. All packaged food labels must include the following items: (1) the common name of the food, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the food; (3) an accurate declaration of the net quantity of contents; (4) the name and place of business of the manufacturer, packer, or distributor; (5) the name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient; (6) except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(q)(3) -(5), nutrition labeling as specified in 21 CFR 101 -Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling; and (7) for any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

There was no covered waste receptacle in the bathroom at time of inspection. Uni-sex and female toilet rooms requires a covered waste receptacle. Provide prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No paper towels observed at the employee restroom hand sink. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed no papaer towel for the employee restroom hand washing station. discussed with manager. manager obtained paper towel. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed at the upright refrigerator in the retail area, unit had yogurt beverages disclosing refrigeration required. per staff refrigerator no working, temperatures at 59-61 deg f . informed manager regarding the temperature requirement for the perishable food. manager discarded yogurt drinks. manager will utilize the cooler just for non tcs food. Corrective Action: 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. ------ No paper towels observed at the restroom hand sink. Discussed the importance of having all hand sinks supplied with hot water, soap and paper towels to support proper handwashing. The manager had the sink supplied with paper towels at the time of inspection. Correct By: Corrected At Time Of Inspection

Core-3-302.11 (A3-8), C: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. 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/4621/AMC-Toolbox---Cross-Contamination. ------ In the walk in cooler, observed sealed package of raw bacon and chorizo stored above RTE deli meats, milk, cream and cheese. Also observed raw eggs stored above raw milk. No active contamination was observed. Discussed separating raw animal proteins from RTE eat foods to prevent cross contamination. The employee moved the bacon, chorizo and eggs to the lowest shelf at the time of inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-201.11 (A-B), P: Compliance with Food Law; Approved Source. 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/4619/AMC-Toolbox---Approved-Source. ------- Establishment is selling Spicy Candy Bar Dulces Enchiladas brand fruit candies which is not a permitted establishment and are not an approved source. Discussed ensuring all foods are from an approved source. PIC stated they would voluntarily discard the candies and would not sell this product until they are properly permitted. Correct By: Corrected At Time Of Inspection

Core-3-302.11 (A3-8), C: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. 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/4621/AMC-Toolbox---Cross-Contamination. ------ In the walk in cooler, observed sealed package of raw bacon stored above RTE deli meats, milk, cream and cheese. No active contamination was observed. Discussed separating raw animal proteins from RTE eat foods to prevent cross contamination. The employee moved the bacon to the lowest shelf next to the eggs at the time of inspection. Correct By: Corrected At Time Of Inspection