Az Deli Grill

Inspector 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

Inspector 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 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