Mr. Pickle's Sandwich Shop

Inspector's notes

Observed spray container of Spectracide brand "Bug Stop" pesticide stored under soda cabinet in establishment. Notified employee, and pesticide was removed at time of inspection. Ensure only licensed pest control is used, and keep only chemicals onsite that are necessary for the maintenance of the establishment. Corrective Action: Corrected at time of inspection.

Inspector's notes

At in use 3-compartment sink, quat sanitizer with a concentration of <100ppm at dishware surfaces. After empty bottle was exchanged for full bottle of sanitizer, quat solution with a concentration of 200ppm. Discussed more frequent monitoring of sanitizer solution, especially at start of day and after periods of heavy warewashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

At sandwich make tables, dry wiping cloths stored on in use cutting boards in between uses. Instructed manager to place dry wiping cloths in sanitizer solution buckets in between uses. (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under § 4-501.114; and (2) Laundered daily as specified under ¶ 4-802.11(D). Corrective Action: Corrected at time of inspection.

Inspector's notes

In back prep area, employee handling trash cans and trash bags filled with trash, then started to handle food containers without a proper handwash in between each task. Instructed employee to wash hands 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. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Second Consecutive Violation. In bottom portion of sandwich prep table cooler, sliced deli meats/ 53*F-56*F*F prepared and cooling in covered shallow containers. Per employee and date and time stickers, deli meats were sliced within normal time parameters. Containers of sliced deli meats were partially uncovered and moved to walk in cooler to continue the cooling process. Discussed proper cooling methods with manager. (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

Second Consecutive Violation. The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In walk in cooler, sliced deli meats/ 51*F-55*F prepared and cooling in covered shallow containers. Per date and time stickers, deli meats were sliced within 2 hours. Containers of sliced deli meats were partially uncovered to continue the cooling process. Discussed proper cooling methods with manager. (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.

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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. ...........At in use 3-compartment sink, quat sanitizer with a concentration of <150ppm. After almost empty sanitizer bottle was exchanged for full bottle, sanitizer basin was re-filled with correct quat concentration of 150-400ppm. Discussed more frequent monitoring of sanitizer solution, especially at start of day and after lengthy periods of warewashing. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-3-304.14, C: Wiping Cloths, Use Limitation ..........At sandwich stations, dry wiping cloths used for wiping off in use cutting boards and in use knife. Wiping cloth was moved to quat sanitizer wiping cloth bucket to store in between uses. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-5-501.17, C: Toilet Room Receptacle, Covered .........In unisex restroom, no covered trash receptacle. Provide covered trash receptacle in restroom. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Correct By: Correct Prior To Next Routine Inspection