Jimmy G's

Inspector's notes

There was no Certified Food Protection Manager (CFPM) on duty at time of inspection. A CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

There was no Certified Food Protection Manager (CFPM) on duty at time of inspection. A CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee don gloves without washing hands first. Discussed with person in charge (PIC) and employee was coached and washed hands properly at time of inspection. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a spray bottle with cleaner in it that did not have a label near the 3-compartment sink. Person in charge (PIC) used a marker to write the name at time of inspection. All cleaners and chemicals need a label to reduce contamination risk. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed mac n cheese being packaged (ROP) at time of inspection. Also observed sous vide re-heating of previously packaged ROP foods. Person in charge (PIC) stated that they did not apply for a variance and only keep for 48 hours. Observed ROP sausage and meatballs in the walk-in cooler with packaged dates from 7/29 and 7/31. Establishment needs a variance for specialized processes for an ROP that is held longer than 48-hours. If held for 48-hours or less, a policy of the process is needed. Apply for a variance or create a procedure/policy by re-inspection. A variance/HACCP must be obtained prior to conducting any specialized processes. Variance/HACCP applications are available through the customer portal "Permit Center" at https://maricopacountyaz-energovweb.tylerhost.net/apps/selfservice#/home. Additional resources can be found at https://www.maricopa.gov/3978/Food-Variances. Corrective Action: Correct prior to re-inspection. ***Re-inspection is scheduled for 08/12/2026

Inspector's notes

Observed a knife with food debris on the blade being stored between two cold-holding units. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

The quat sanitizer test strips at the three-compartment sink are expired. Person in charge (PIC) ordered more. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Corrective Action: Correct prior to re-inspection. ***Re-inspection is scheduled for 08/12/2026.

Inspector's notes

Observed raw shell eggs above milk and cooked meatballs and cooked sausage. Person in charge (PIC) moved the eggs below the cooked foods and dairy 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

Individually packaged containers of dessert (cheesecake, tiramisu) in display case without date markings. Discussed with PIC that they need dates, and PIC wrote expiry date on the containers at time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two spray bottles with cleaner in them that did not have a label. Discussed with person in charge (PIC) that all chemical and cleaners need a label to reduce risk of chemical contamination. PIC used a marker to write the name on the spray bottles at time of inspection. Corrective Action: Corrected at time of inspection. 7-202.11 - Priority Foundation: Restriction-Presence and Use Addl Notes: Observed a can of pest control spray near the water heater. Discussed with person in charge (PIC) that only a certified pest control specialist can apply pest control and that pest control spray cannot be stored onsite at a food establishment. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed su vide cooking (marinara sauce, macaroni and cheese, meatballs, sausages) at time of inspection. Person in charge (PIC) stated that they ROP the packages onsite and keep in the walk-in for 2-7 days prior to su vide. A variance/HACCP must be obtained prior to conducting any specialized processes. Variance/HACCP applications are available through the customer portal "Permit Center" at https://maricopacountyaz-energovweb.tylerhost.net/apps/selfservice#/home. Additional resources can be found at https://www.maricopa.gov/3978/Food-Variances. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the wiping clothes in sanitizer buckets with under 100PPM quat. Person in charge re-made the buckets, and concentrations were 200PPM. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

PIC's CFPM certification has expired. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a flexible drain line from the ice machine stored below the flood rim of the floor sink. Advised PIC a rigid drain line is required to maintain a 1" air gap. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No CFPM onsite at the time of inspection. PIC's certificate has expired. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw pork sausage stored above RTE peppers and raw whole beef. Observed raw eggs stored above RTE cheese sauce and meatballs. 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 wiping cloths stored in 0ppm quat sanitizer. PIC stated the sanitizer was filled up from the 3 comp sink chemical dispenser. Dispenser observed mixing quat at 0ppm. PIC manually mixed quat sanitizer in the 3 comp sink and remeasured at 200ppm. PIC refilled wiping cloth buckets from the 3 comp sink. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a leak from the seal connecting the 3 comp sink sanitize compartment and the drain line leaking, as well as a portion of tubing on the drain line. PIC stated the entire drain system was recently replaced but was serviced incorrectly. Must repair all plumbing to a state of good repair prior to next routine inspection. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a buildup of food debris and dirt on the floor, especially under and around equipment. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a large, covered stock pot with cooling pasta sauce with internal temperatures ranging from 44-52*F when measured with a probe thermometer. PIC stated the sauce was cooked last night, cooled in an ice bath with ice used as an ingredient to quickly cool the food to below 70*F before moving to the walk in cooler. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. All TCS foods improperly cooled were discarded by PIC at time of inspection. Advised PIC to separate into smaller containers unless fully cooling to 41*F while in an ice bath. Advised PIC to obtain ice wands to assist in cooler after ice is added as an ingredient to expedite cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed TCS foods prepared today with date marks ending on the 8th day. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Also observed cooked diced bags of chicken without date marks and bagged pasta sauce labeled with the bagged date (7/31) but not the prep date (7/29). All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.

Core-6-202.15, C: Outer Openings, Protected ------ Observed the back door propped open with no air curtain present. Discussed that openings like these may allow unwanted pests such as houseflies into the establishment. The manager closed the back door at the time of inspection. Advised PIC to provide a well-sealed security/screen door or air curtain if the door is to be left open for extended periods of time. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils ------ Observed multiple fry pans encrusted in grease deposits on the inside and outside. Clean pans thoroughly to eliminate deposits or replace with new pans prior to the next routine inspection. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Repeat Violation Core-3-304.14, C: Wiping Cloths, Use Limitation ------ Observed wiping cloths stored in sani water with visible food debris containing 0 ppm quat sanitizer when measured with a chemical test strip. Discussed that unless dry, sani towels should be kept in an approved sanitizer at the appropriate concentration (150-400ppm for the establishment's quat sanitizer). The manager removed the wet towels to be cleaned and placed new towels on the counter stored in a quat solution measuring 150ppm. Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

Core-3-304.12, C: In-Use Utensils, Between-Use Storage ------- Observed in-use utensils (cutting knives) being stored between in-between prep refrigerator and hot holding equipment (near kitchen entrance). Knife was removed and placed in a different location. All in-use utensils should be stored in a sanitary location that is easily cleanable. Correct By: Corrected At Time Of Inspection

Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils ------ Observed multiple fry pans encrusted in grease deposits on the inside and outside. Clean pans thoroughly to eliminate deposits or replace with new pans prior to the next routine inspection. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-3-403.11, P: Reheating for Hot 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/4618/AMC-Toolbox---Reheating.. ------ Observed the PIC remove an ROP bag of RTE mac and cheese from the hot water bath and place in the steam well. PIC stated the food was fully reheated. Observed internal temperatures ranging from 140-152*F when measured with a probe thermometer. Observed the hot water bath holding at 152*F. No temperatures of the mac and cheese had been taken after reheating. Discussed that when reheating TCS foods for hot holding, an internal temperature of at least 165*F must be reached within 2 hours and maintained for at least 15 seconds before the food can be hot held at 135*F. PIC placed the mac and cheese in a fry pan to reheat to 165*F at the time of inspection. PIC placed the food in a new pan to ensure all food had been fully reheated. PIC adjusted the heat of the water bath until holding above 190*F. Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-3-502.11, Pf: Variance Requirement. 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/3978/Food-Variances. ----- In the walk in cooler, observed house-made RTE mac and cheese in reduced oxygen packaging (ROP) bags held beyond 48 hours. Observed ROP mac and cheese dated "Sat 8/12." PIC stated the bags are placed in a hot water back to reheat for hot-holding. The establishment has not been approved from ROP packaging and does not have HACCP documentation. The PIC was instructed to discontinue ROP sealing until a variance HACCP plan has been submitted to and is approved by MCESD or follow 48 hour exemption. PIC removed the mac and cheese from the ROP bags at the time of inspection. Advised PIC zip-style food grade bags may be used without a variance. Apply for a variance online at: https://esd.maricopa.gov/FormCenter/Environmental-Services-16/VarianceHACCP-Application-Web-Form-238 A re-inspection will take place on 8/24/2023 to ensure ROP has been discontinued or all ROP foods are held in accordance with the 48 hour exemption. Correct By: Correct Prior To Reinspection,Repeat Violations: 3rd

Repeat Violation Core-3-304.14, C: Wiping Cloths, Use Limitation ------ Observed damp towels stored on the clean side of the 3 comp sink drainboards. PIC stated their old drying rack was removed and towels were being used to prevent slipping and are changed frequently. Discontinue this practice and obtain an approved drying rack or place dishes directly on the metal drainboard. Discussed damp towels may support pathogen growth. Observed wiping cloths stored in sani water with visible food debris containing 0 ppm quat sanitizer when measured with a chemical test strip. Discussed that unless dry, sani towels should be kept in an approved sanitizer at the appropriate concentration (150-400ppm for the establishment's quat sanitizer). The manager removed the wet towels to be cleaned and placed new towels on the counter stored in a quat solution measuring 150ppm. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd