Grab & Go Food Mart

Inspector's notes

No CFPM onsite at the time of inspection. 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 ambient air temp in the walk in cooler of 42*F when measured with a min/max thermometer. Inside the cooler, observed portions of mac and cheese, commercially prepared brisket, and hot dogs with internal temperatures observed at 45*F when measured with a probe thermometer. Per PIC, all foods had been in the cooler since at least this morning. All TCS foods improperly cold held were discarded by PIC at 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. Since all other foods in the walk in are non-TCS, PIC stated that any TCS foods would instead be stored in another unit unless the cooler is repaired. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the walk in cooler, observed opened packages of hot dogs, brisket and mac and cheese without date marks. PIC stated the foods had been opened more than 24 hours prior. 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). Since the foods were also improperly cold-held, the PIC voluntarily discarded the undated foods (see violation #22.) Corrective Action: Corrected at time of inspection.

Inspector's notes

No CFPM onsite at the time of inspection. 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 observed in the employee restroom or hand sink near soda fountain. 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 hand wash sink near the 3 comp sink. 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. *Second consecutive repeat violation*

Inspector's notes

Observed multiple TCS foods holding below 135*F including pizza slices at 106-118*F, various breakfast sandwiches from 105-112*F, hot dogs between 107-122*F and a taquito at 120*F. Observed the pizza and sandwich warmer set to 135*F air temp at 137*F when measured with a min/max thermometer. Observed the one set of hot dog rollers turned off and the back set of rollers on the "1" setting, 3 notches below the "hold" temperature ranges (4-6). Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. PIC stated all foods had been in the warmers for 3-4 hours. All TCS foods improperly hot held were discarded by PIC at time of inspection. Advised PIC to properly reheat foods and hold on warmer settings to maintain temperatures at 135*F and above. Corrective Action: Corrected at time of inspection.

Inspector's notes

No paper towels observed in the employee restroom or hand sink near the 3 comp sink. 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. 5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. 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 a drink and wiping cloth stored in the basin of the sink as well as an employee’s scooter blocking the hand wash sink near the 3 comp sink. 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 relocated all items blocking 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 hand wash sink near the 3 comp sink. 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

Establishment is using chlorine sanitizer for food contact surfaces but does not have chemical test strips to verify concentration (50-100ppm for chlorine sanitizer). Test strips are required for any sanitizers used with food contact surfaces. PIC purchased sanitizer test strips at the time of inspection. Corrective Action: Corrected at time of inspection.