AZ Deli Grill

Inspector's notes

Observed light fixture hanging loose from ceiling above main food prep area. Discussed with person in charge importance of maintaining all floors, walls, and ceilings such that it is smooth and easily cleanable to prevent material buildup between light fixture and ceiling. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed an employee washing dishes at a 3-compartment sink by washing, rinsing, then placing to air dry without a sanitization step. Educated PIC that all food-contact surfaces must be properly sanitized after washing and rinsing. Educated PIC on the proper set up of a 3-compartment sink with a wash, rinse, and sanitizer basin before placing to air dry. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Educated PIC that all food-contact surfaces that contact TCS foods must be cleaned every 4 hours by washing, rinsing, and sanitizing. Food-contact surfaces sanitized using chlorine sanitizer must be sanitized with a contact time of least 10 seconds. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrected at time of inspection. 4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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. Addl Notes: Observed accumulated dried food debris on a deli slicer blade and sheath. Per PIC the deli slicer had not been used in 24hrs, last used to slice deli meats. Educated PIC that all food-contact surfaces must be cleaned to sight and touch. Educated PIC that all food-contact surfaces that contact TCS foods must be cleaned every 4 hours by washing, rinsing, and sanitizing. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrected at time of inspection.

Inspector's notes

Observed a covered rice cooker bowel in the walk-in with rice from the day before with an internal temperature of 71*F. Internal temperature of rice registered with an internal probe thermometer. Per PIC the rice was cooked the night before, removed from hot holding, then placed directly into the walk-in with the tight fitting lid on the container. All TCS foods improperly cooled were discarded by PIC at time of inspection. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Provided education methods on cooling and cooling methods. Corrected at time of inspection.

Inspector's notes

Observed packaged fruit cups with cut melon in front area refrigerator without any labels. Advised Owner that all packaged foods must be labeled with the following information: 1) Name of Product; 2) Processor Name; 3) Processor Address or Phone Number; 4) Ingredients; 5) Approximate Weight; 6) In English). Repeat violation: 2nd Consecutive. Corrective Action: Correct prior to next routine inspection.