City Market Deli

Inspector's notes

No food manager available during inspection, please ensure a certified food protection manager is present during all operating hours. Corrective Action: Correct prior to next routine inspection. *second consecutive violation*

Inspector's notes

Observed backup of floor drains from both three compartment sink and prep sink at the time of routine inspection, waste water would not drain. A permit holder shall immediately discontinue operations and notify the regulatory authority if an imminent health hazard may exist because of an emergency such as a fire, flood, extended interruption of electrical or water service, sewage backup, misuse of poisonous or toxic materials, onset of an apparent foodborne illness outbreak, gross insanitary occurrence or condition, or other circumstance that may endanger public health. Corrective Action: Correct at once.

Inspector's notes

Observed no certified food manager on site at the time of inspection. PIC was not able to provide certificate at the time of inspection. 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 cut lettuce 47*F, cut tomatoes 47*F, roast beef 45*F, cooked chicken 47*F, meatballs 49*F, corned beef 47*F, sausage 44*F, hashbrowns 49*F, and cream cheese 46*F in the cold table on the right at the time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Per PIC, all TCS foods were taken from the walk-in cooler 3 hours prior to the time of inspection. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked chicken, sliced roast beef, previously frozen cooked sausage, hashbrowns, sliced tomatoes, sliced corn beef in the prep table without date labels. Per PIC, RTE/TCS foods were prepared or pulled on Friday, 11/14. 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). PIC date marked RTE/TCS food items at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed backup in the floor drain from the three compartment sink and from the prep sink at the time of inspection, waste water will not drain. Per PIC, backup is from three days prior and a work order has been put in. Must resolve backup of drains. Corrective Action: Correct prior to re-inspection.

Inspector's notes

At sandwich make table, employee pulled up pants with gloved hands then continued working with ready to eat chopped tomatoes with same gloved hands. Instructed employee to discard tomato, 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. 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

No hand drying towels at kitchen handwashing sink. Hand drying towels were provided at time of inspection. Maintain all handwashing sinks stocked with hand drying towels and handwashing soap at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

In prep table cooler closest to door, TCS foods (deli meats, cut tomatoes) with internal temperatures of 45*F-49*F. Per manager, TCS foods were placed in prep table cooler <1 hour. Lids were provided to TCS foods containers to rapidly cool back down to the proper temperatures. Recommended adjusting ambient temperature of prep table cooler to hold <41*F to accommodate opening and closing of cooler doors 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. Corrective Action: Corrected at time of inspection.

Repeat Violation 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 hand drying towels at kitchen handwashing sink. Hand drying towels were provided at time of inspection. Maintain handwashing sinks stocked with hand drying towels at all times. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals .......At in use 3-compartment sink, at food contact surfaces, and at in use wiping cloth buckets with chlorine sanitizer with a concentration >200ppm. Instructed employee to dilute chlorine sanitizer to the proper concentration of 50-100ppm. Discussed more frequent monitoring of sanitizer solution, especially at start of day. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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. ...........In kitchen, employee handled phone and touched clothing, then started working with food containers and donned gloves to work with ready to eat foods, without first washing hands. Instructed employee to remove gloves, wash hands, and don new gloves to continue with task. Discussed the importance of proper handwashing after contamination has occurred. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶ 2-403.11(B); (D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and (I) After engaging in other activities that contaminate the hands. Correct By: 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 hand drying towels at kitchen handwashing sink. Hand drying towels were provided at time of inspection. Maintain handwashing sinks stocked with hand drying towels at all times. Correct By: 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. ...........On cook line, in prep table cooler farthest from door, TCS foods (deli meats, sliced cheeses) with internal temperatures of 50*F-55*F. Per manager, TCS foods were removed from walk in cooler within normal time parameters. Instructed employee to move TCS foods (deli meats, sliced cheeses) to walk in cooler to rapidly cool back down to the proper cold holding temperature. Recommended filling all empty spaces with lids or empty containers to maintain cold air flow in unit and monitor fill lines of containers for TCS foods and to maintain prep table cooler lids on cooler so that during slower times of service, the lids can be maintained closed. 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

Repeat Violation Core-3-304.14, C: Wiping Cloths, Use Limitation ..........In kitchen, dry wiping cloths stored on in use cutting boards in between uses. Employee made chlorine sanitizer bucket at time of inspection. Maintain sanitizer wiping cloths in sanitizer solution in between uses. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd