Convenience Mart

Inspector's notes

No CFPM onsite 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

No paper towels accessible at their hand sink. Observed paper towels in the dispensers but no power was supplied to the units to be able to dispense paper towels. 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

No date mark observed on pico the PIC stated was prepared on 12/3. Also observed frozen foods in prepared on 11/29 including butter chicken and biryani without a date mark. All RTE/TCS foods were properly date marked at the 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). Corrective Action: Corrected at time of inspection. *Third consecutive repeat violation* PRIORITY VIOLATION-3-501.18 - Priority: Ready-To-Eat Time/Temperature Control for Safety Food, Disposition. 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/4125/Food-SafetyOperator-Resources. Addl Notes: Observed lamb meatballs without a date mark. PIC stated they could not determine when the meatballs were prepared but believes they were prepared 11/28. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the 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). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed TCS foods held below 135*F in the display warmer including fried chicken tenders at 95*F, drumsticks at 121*F, thighs at 130*F, potato wedges at 107*F, mashed potatoes and gravy at 129*F, and mac and cheese at 114*F. Per PIC, the foods are on time as a control from 11am but they did not have time to log the times. All TCS foods being held under time as a control were properly time stamped at time of inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Corrective Action: Corrected at time of inspection.

Inspector's notes

No CFPM onsite 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

No CFPM onsite 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 unlabeled sauce and a can of tomato paste without date marks coated with a green and gray organic growth resembling mold. All food must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw chicken, lamb and goat stored in thin plastic bags above RTE herbs, rice, and cooked chicken curry. Observed raw chicken stored above raw marinating lamb. In the home style fridge labeled "personal food only" observed raw eggs stored above RTE yogurt and raw ginger that was intended for service to customers. 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 tongs and multiple wire racks stored as cleaned above the 3 comp sink with visible food debris. All food-contact surfaces must be cleaned to sight and touch. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed RTE TCS foods without date marks including: cooked chicken curry, cooked rice, various sauces, and housemade pickles. PIC contacted the employee that prepared the foods who stated they were prepped on 10/10. In the freezer, observed various taco ingredients that were cooked and cooled without dates marks including carne asada, chicken, beans and frozen burritos. Also observed frozen tandori chicken without date marks from the day of prep. All RTE/TCS foods were properly date marked at the 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). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed RTE potato wedge fries at 96*F, bone in chicken and chicken tenders between 107-112*F, and mac and cheese at 122*F. PIC stated the foods were on time as a control but was too busy to add timestamps. PIC stated the foods were cooked between 12:30-1pm. All TCS foods being held under time as a control were properly time stamped at time of inspection (12:30pm). Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed Pepto stomach medicine for personal use stored in the personal fridge above whole ginger and yogurt intended for service to customers. All medicines must be stored away from food, utensils, and single service items to prevent contamination. All medicines were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-7-201.11 - Priority: Separation-Storage Addl Notes: Observed chemical burners stored above RTE spices on the rack next to the personal cooler. Observed oven cleaner stored next to portion cups. Observed bleach and window cleaner stored above foodservice gloves. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No sanitizer test strips observed for quat or chlorine. Establishment has both sanitizers available but no test strips available to verify sanitizer concentration. 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.

Inspector's notes

No CFPM onsite 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 an employee wash hands for less than 5 seconds after handling raw chicken. 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. PRIORITY VIOLATION-2-301.14 - Priority: 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. Addl Notes: Observed an employee handle their phone before donning gloves to prepare raw chicken without washing their hands first. Observed the same employee change gloves after working with raw chicken then handling a RTE bun without washing their hands. 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

No paper towels observed at the kitchen hand sink due to a dead battery in the dispenser. 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. *Second consecutive repeat violation* 6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. 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: No hand soap observed at the first hand sink by the chicken warmers. 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 soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw eggs stored above RTE salsas and stewed beef in the homestyle cooler. 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 the line cook washing and sanitizing dishes in a single compartment before rinsing off with fresh water to dry. Observed less than 10ppm chlorine in the single compartment. PIC stated this is how they were taught to wash and sanitize dishes. Reviewed 3 compartment setup with PIC and cook. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels (50-100ppm chlorine sanitizer). PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple RTE salsas, pico de gallo and cooked beef in the homestyle cooler without proper date marks. PIC and cook stated they are unsure when the foods had been prepared but thought it had been less than 1 week. Observed organic growth on the pico de gallo. All undated RTE/TCS foods were discarded by PIC at the time of inspection since the prep date could not be determined. 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). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed TCS foods in the chicken warmer the PIC stated were on time as a control including chicken sandwiches at 107*F and beans and rice at 127*F without a timestamp. Also observed fried chicken thighs and tenders holding at 135*F or above without timestamps. Observed time as a control policy with incorrect information that had been scratched out. PIC provided a corrected written time as a control procedures at the time of inspection. All TCS foods being held under time as a control were properly time stamped at time of inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 2 containers of residential pesticide spray in this 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

No certified food protection manager onsite 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: Corrected at time of inspection.

Inspector's notes

No paper towels observed in the employee restroom. 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

Establishment is using a time as a control policy that incorrectly states foods may be reheated or cooled down within 2 hours of ending time as a control. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. An approved, written time as a control procedure was provided at the time of inspection. Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-3-501.19 (B1,3-4; C1,4-5) - Priority: Time as a Public Health Control; Temperature, Discarded. 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/4125/Food-SafetyOperator-Resources. Addl Notes: Observed prepackaged meals for retail sale to customers containing fried chicken the PIC stated was previously stored on time as a control. Per PIC, chicken from the last batch of the night is generally cooled down to be sold in grab-n-go meals. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Discussed that once foods are placed on time as a control they must be discarded and cannot be reheated, cooled down, or otherwise repurposed. PIC discarded the chicken that was previously on time as a control. Advised PIC to prepare packaged meals using chicken that was reserved to be cooled down immediately after cooking rather than repurposed from time as a control. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 2 containers of residential pesticide spray in this 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.

Repeat Violation Core-2-401.11, C: Eating, Drinking, or Using Tobacco ------ Observed employees personal drinks, water bottles etc. stored in the walk in cooler, freezer and on wire racks above foods intended for service to the customer. Discussed storing personal items/foods in areas where they pose no risk of contaminating food or food contact surfaces. The PIC had the personal items moved to a lower shelf at the time of inspection. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, 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/4614/AMC-Toolbox---Hot-Holding. ------ In the open display warmer, observed cooked chicken strips between 119-133*F, a cooked chicken thighs at 129*F, corndogs at 125*F, breakfast burritos at 130-135 and cooked potato wedges between 125-133*F when measured with a probe thermometer. PIC stated the foods were cooked between 9-10am. Except during preparation, cooking, cooling, or when time is used as a control hot held TCS foods are to be maintained at 135*F or above. Since the foods had been out of temperature for less than 2 hours, PIC reheated the chicken in the fryer to 165*F for 15 seconds. Observed the warmer set to setting "8" out of 10. Observed 3 missing heat bulbs on the upper shelf and 2 burned out bulbs above the corndogs on the lower shelf. Advised PIC to turn warmer to highest setting and monitor with a probe thermometer. Establishment has a time as a control policy with a log observed last filled out in October 2023. PIC stated they prefer to keep foods hot so leftovers can be cooled down and sold in the grab and go cooler. Advised PIC if they return to using time as a control that foods must be served or discarded by the end of the 4 hour timestamp. Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

Core-2-401.11, C: Eating, Drinking, or Using Tobacco ------ Observed employees personal drinks, water bottles etc. stored in the walk in cooler, freezer and on wire racks above foods intended for service to the customer. Discussed storing personal items/foods in areas where they pose no risk of contaminating food or food contact surfaces. The PIC had the personal items moved to a lower shelf at the time of inspection. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, 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/4614/AMC-Toolbox---Hot-Holding. ------ In the open display warmer, observed cooked chicken strips between 116-122*F, a cooked chicken breast at 135*F, and cooked potato wedges between 128-135*F when measured with a probe thermometer. PIC stated the foods were cooked over one hour prior. Except during preparation, cooking, cooling, or when time is used as a control hot held TCS foods are to be maintained at 135*F or above. Since the chicken and potatoes had been out of temperature for less than 2 hours, PIC reheated the chicken in the fryer to 165*F for 15 seconds. Observed the warmer set to setting "6" out of 10 on the upper shelf and between "7" and "8" on the lower shelf. Observed missing heat bulbs on the lower shelf. Advised PIC to turn warmer to highest setting and monitor with a probe thermometer. PIC stated the biscuits burn when on higher settings. Advised PIC to turn off bulbs directly above the biscuits or to store elsewhere to avoid burning. In the steamer, observed the water bath holding at 134*F and TCS foods including potatoes, beans, rice, jambalaya, mac and cheese, and gravy holding between 110-128*F when measured with a probe thermometer. PIC stated the foods had been reheated from frozen in the morning around 8-9am and were voluntarily discarded at the time of inspection (see embargo). Observed the warmer self to "hold." Advised PIC to store hot-holding foods at a warmer setting to ensure foods are held above 135*F. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-7-206.11, P: Restricted Use Pesticides, Criteria ------ Observed granular ant killer pesticide applied surrounding the back door of the establishment. Advised PIC all pesticides must be applied by a licensed pest control applicator. Discussed that pesticides may unintentionally contaminate other areas of the establishment including food prep surfaces. PIC removed pesticides at the time of inspection. Priority Foundation-7-202.11, Pf: Restriction-Presence and Use ------ Observed an aerosol can of flying insect pesticide spray. Discussed that only a certified pest control company is authorized to apply pesticides. The PIC removed the pesticides from the building at the time of inspection. Correct By: Corrected At Time Of Inspection