Cactus Market

Inspector's notes

Observed multiple sticky fly traps hanging from the ceiling throughout the kitchen. All fly traps must be non-zap, installed with catch, and installed away from any food production areas or walking patchs. Corrective Action: Correct prior to next routine inspection. Remove traps

Inspector's notes

Observed staff washing dishes in three compartment sink without sanitizing dishes. Instructed staff to re-wash the dishes and include sanitizing step. Assisted staff in measuring chlorine sanitizer to 50-100ppm. Reviewed dish washing procedures Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed various cooked meats in the walk-in without a date mark sticker. Confirmed with PIC that the products were not prepared today. Instructed PIC to place date mark on all products. Discussed date marking procedures. Corrective Action: Corrected at time of inspection.

Inspector's notes

Hot hold items in warmer by bakery with no made time or discard time. As per the person in charge, food items are prepared for lunch sales and held for 4 hours. Self serve containers must have the time prepared or the discard time written on containers. Times were added to containers. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed food items chicken and red meat in two door reach in cooler at 45*F in tightly covered containers. As per the person in charge items were cooked in the morning and had been cooling for approximately 3 hours. Advised person in charge to uncover and stir to assist in cooling to 41*F. Item cooled to 41*F during site visit. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two twist off water bottles in food prep areas and one coffee cup with no lid in food production area. Employee drinks must be stored in an assigned break area and not in food preparation areas. Spoke to person in charge about proper employee drink storaGE. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw meat for kabobs in prep area at 53*F and portioned rice meals in walk in cooler at 55*F. Prepared raw meat kabobs at time of inspection and rice dishes with meat were portioned prior to inspection. Kabobs were placed in walk in cooler to cool and portioned rice had covers removed to cool rapidly. Cold hold of food to be at 41*F or lower. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed unlabeled white bottle in food prep area unlabeled. Spray bottles must be labeled with common name of cleaner, Spray bottle labeled at time of site visit. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed spinach and cheese pastries, and beef pastries in warmer using time as control with no documentation of when food is to be discarded. As per the person in charge, items were placed in warmer at 9:00am. Person in charge documented times that food items must be discarded on warming unit. Advised person in charge to document cook temperatures and discard times for hot foods placed in warmer. Provided paper work to assist it time as control practices. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed commerciallt prepared beef, and cheese and spinach pastries being thawed at room temperature prior to being cooked. When temperature was taked items were at 41*F.

Inspector's notes

Observed spinach and cheese pastries, and beef pastries in warmer using time as control with no documentation of when food is to be discarded. As per the person in charge, items were placed in warmer at 9:00am. Person in charge documented times that food items must be discarded on warming unit. Advised person in charge to document cook temperatures and discard times for hot foods placed in warmer. Provided paper work to assist it time as control practices. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed commerciallt prepared beef, and cheese and spinach pastries being thawed at room temperature prior to being cooked. When temperature was taked items were at 41*F.

Inspector's notes

Observed that water heater was not supplying hot water to sinks. As per the person in charge, repair company was on site the day before to repair. Piece of equipment was not working and company is trying to order part. At time of site visit no dishes were being washed at three compartment sink. Advised the person in charge to heat water on stove top so dishes are washed in warm water until water heater is repaired. Corrective Action: Correct prior to re-inspection. Reinspection to be completed within 7 business days on or before 1/15/2025/

Inspector's notes

Observed twist off lid single use water bottles at work stations by oven and by small sandwich prep cooler next to walk in cooler. Employee drinks must be stored in assigned break areas only. Drinks were removed form work stations. Corrective Action: Corrected at time of 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. Observed tomato and onion sauce made on site in reach in cooler at 44-48*F. As per the cook, the item was removed from reach in cooler to make some menu items and recently returned to cooler. Cold hold of food to be 41*F or lower during storage and preparation. Item was placed in freezer to rapidly cool back to 41*F. Discussed that once vegetables are cooked and cooled they must be treated as a time as control food (either kept below 41*F or above 135*F). Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Observed utensils for making falafel in room temperature water at prep stations. Utensils may be stored in regularly cleaned and sanitized containers/surfaces or in water with a constant heat of 135*F or greater. Utensils were removed and cleaned. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-702.11, P: Cleaned and Sanitized Before Use After Cleaning. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Observed employee wash and rinse tongs and storage container at three compartment sink without sanitizing equipment. When washing utensils between usage, utensils must be washed, rinsed and sanitized. Employee was instructed in the proper method to wash dishes. Equipment was washed correctly. Advised person in charge that during preparation of foods, the three compartment sink should be set up to wash, rinse and sanitizer and dishes, utensils and other food contact equipment. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-602.11 (B)(5), Pf: Food Labels; Food Allergens. 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. Observed items such as stuffed cucumbers/pickles in refrigerator with labels missing net weight and ingredient listings. Packaged product must be labeled with the net weight, product name, listing of ingredients (if more than one) from most to least by weight, and address of location packaged. Store may choose to package when ordered by customer and label with store contact weight and price. Reinspection to be completed on 1.18.2024. Business may submit photo of updated labels in place of an on site inspection. :

Core-3-602.11, C: Food Labels Observed frozen meats packaged on site with no labels. Package foods must contain labels with contact of where it was packages, weight and common name or listing of ingredients for most to least. Correct By: Correct Prior To Next Routine Inspection