Az Deli Company

Inspector notes: Observed no hand drying provision at the designated hand sink in the hallway next to the cookline. 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

Inspector notes: Observed the following food-contact surfaces stored as clean with dried food debris on the blade: table-mounted can opener and commercial deli slicer. Also observed a knife stored as clean on a magnetic strip adjacent to the cookline, with a heavy accumulation of sticky residue on the handle at time of inspection. Discussed cleaning frequency of food-contact surfaces with PIC. 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

Inspector notes: Observed 3 large tubs of red salsa stored within the walk-in cooler, with no visible date-mark at the time of inspection. Per PIC, two of the containers were made 1 day prior to inspection, and the final container was made 3 days prior to inspection. Discussed date-marking requirements with PIC. 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). All RTE/TCS foods were properly date marked at the time of inspection

Inspector notes: Observed chemical spray bottles containing yellow and blue liquid without any identifying labels on the spray bottles. PIC was able to identify chemical within the spray bottle as window cleaner and sanitizer at time of inspection. Discussed the importance of properly labeling all working containers containing chemicals with the common name of the chemical. PIC labeled the bottle at the time of inspection

Inspector notes: Observed cooked chicken(59'F) being cooled in a deep pan inside the top portion of a prep table on the cookline. Per PIC, the chicken was cooked about 3-4 hours prior to inspection. Discussed that prep tables are not manufactured to cool food products rapidly, and any cooling step should occur inside of a refrigerator or walk-in cooler, or another effective means. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means

Inspector notes: Observed ice build-up inside the walk-in freezer, specifically along the door frame and gaskets. Discussed routine maintenance for walk-in with PIC. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. **2nd Consecutive Violation**

Inspector notes: Observed a small leak coming from the soda machine in the dining area. The leak was being caught by a large flat plan, placed beneath the RPZ backflow device. Discussed repair timeline with PIC. All plumbing must be maintained in good repair at all times

Inspector notes: Observed establishment with no food safety manager present, person in charge explains that food safety manager will be here tomorrow. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Observed freezer unit with large formation s of ice around the unit as well as constant dripping onto floor. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection

Inspector notes: Observed TCS foods such as cut tomatoes, cheese, and cooked chicken in reach in fridge closest to the door with an internal temperature of 48F and the unit with an internal temperature of 51F. Person in charge explains that that food items were put in there 2 hours ago. Had person in charge move food items to alternative fridge for rapid cooling. Establishment in need of reach in fridge for proper operation

Inspector notes: Observed establishment with no food safety manager present, person in charge explains that food safety manager will be here tomorrow. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Observed freezer unit with large formation s of ice around the unit as well as constant dripping onto floor. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection

Inspector notes: Observed food employee with gloves on crack two raw in-shell eggs into pan, touch and cut cooked ready-to-eat (RTE) burrito with soiled gloves, and place burrito into container for customer. Food employee discarded burrito, properly washed hands at handwash sink, and donned new gloves at time of inspection. 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. 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

Inspector notes: Observed two 22-quart containers with lids on full of salsa containing fresh cut cilantro and tomato juice from hermetically sealed containers in facility walk-in at 57*F. Per PIC, salsa was made at room temperature this morning approximately 2 hours ago. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling at time of inspection

Inspector notes: Observed wet wiping cloth lay on prep counter. Per PIC, wiping cloth is used to wipe countertops and employee hands. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations and may not be used in a manner that contaminates food and food-contact surfaces via employee usage/hands

Inspector notes: Observed no Certified Food Protection Manager (CFPM) onsite at time of inspection. A CFPM is required to be on the premises during all hours of operation. 3RD CONSECUTIVE VIOLATION

Inspector notes: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. 2ND CONSECUTIVE VIOLATION