24/7 Food Mart

Inspector's notes

Observed no CFPM on site at time of inspection. Informed PIC that a Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. *** 2nd Consecutive Violation *** Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed spray nozzle in handwashing sink at time of inspection. Informed PIC that facilities must be maintained in a condition that promotes handwashing. Spray nozzle was removed at time of inspection. *** 2nd Consecutive Violation *** Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed fried chicken with an internal temperature of 127*F - 130*F at top shelf of front countertop display warmer. Per PIC, food items were placed 1 hour back. No internal temperatures were verified at time of inspection. Informed PIC that except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were voluntarily discarded by PIC at time of inspection. *** 2nd Consecutive Violation *** Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed packaged ice in front freezer, packaged without the proper labeling requirements. Informed PIC that ice packaged on site must be labeled with the: 1) Name of Product; 2) Processor Name; 3) Processor Address or Phone Number; 4) Ingredients; 5) Approximate Weight; 6) In English) Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no CFPM on site at time of inspection. Informed PIC that a Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. *** 2nd Consecutive Violation *** Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed spray nozzle in handwashing sink at time of inspection. Informed PIC that facilities must be maintained in a condition that promotes handwashing. Spray nozzle was removed at time of inspection. *** 2nd Consecutive Violation *** Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed fried chicken with an internal temperature of 127*F - 130*F at top shelf of front countertop display warmer. Per PIC, food items were placed 1 hour back. No internal temperatures were verified at time of inspection. Informed PIC that except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were voluntarily discarded by PIC at time of inspection. *** 2nd Consecutive Violation *** Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed packaged ice in front freezer, packaged without the proper labeling requirements. Informed PIC that ice packaged on site must be labeled with the: 1) Name of Product; 2) Processor Name; 3) Processor Address or Phone Number; 4) Ingredients; 5) Approximate Weight; 6) In English) Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed Quat tablets used with Quat test strips that have had signs of water damage. Liquid Quat is currently not in use, per PIC. Informed PIC that test strips are required for any sanitizers used with food contact surfaces, and should be acquired for re-inspection. Corrective Action: Correct prior to re-inspection 07/09/26

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) onsite at time of inspection. Establishment was observed open and operating. A 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 multiple boxes stacked in front of only handsink in kitchen area next to three-compartment sink. All handwash sinks must be maintained to be accessible 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. 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: Observed only handsink in kitchen area next to three-compartment sink without hand soap. 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. Person in charge (PIC) provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following time/temperature controlled for safety food items stored in front countertop display warmer with internal temperatures between 124*F-130*F: fried chicken, chicken taquitos, fried jalapenos, cheese curds, and cooked potato wedges. Per PIC, food items were placed in warmer at approximately 8AM, more than 2 hours prior. PIC indicated that internal temperatures had not been verified. 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 adjusted warmer to a higher setting and all TCS foods improperly hot held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection. 1. Flash off the top of the walk-in unit to the ceiling and replace the missing ceiling tiles at the walk-in area. Open ceiling and exposed trusses are not acceptable. 2. Provide door sweeps on exterior doors if there is light under the door to prevent entrance of pests. 3. Ensure the certified food manager is present at all operational hours. Maintain all managers' and employee certificates on file for inspection purpose. 4. Provide ambient air thermometers for reach-in coolers and hot holding case.