Doctors Choice

Inspector notes: Observed 30+ live roaches (adult and juvenile) on each wall and floor in the kitchen. Observed what appeared to be roach feces on posters on the wall and on wall-mounted items such as soap dispensers, paper towel holders, ledges, etc. According to PIC, a pest control company has been contacted and is scheduled to spray the facility. Discussed pest harborage conditions such as unprotected outer openings (doors and windows), pooling water and soil/debris (see violation #52 and #55). PIC will remove/repair harborage conditions. Re-inspection 10 days

Inspector notes: 3RD CONSECUTIVE VIOLATION Certified Food Protection Manager not at establishment during the inspection. Maricopa County requires all establishments that serve open food, which requires time/temperature control for food safety, to have at least one certified Food Protection Manager (CFPM) on staff. The Person in Charge shall be a CFPM and is required to be onsite during the hours of operation. This certificate must be visible or readily accessible

Inspector notes: Observed soil accumulations on the floors and walls under and behind equipment such as the dish machine, stove, 3-compartment sink, prep sink and the refrigerators. Discussed performing a deep cleaning of the physical facilities. Maintaining the physical facilities in good repair will help to prevent soil accumulation, pathogen growth and pest harborage. See violation #38

Inspector notes: Observed the floor sink under the prep sink to be full of water and grease and not draining at the beginning of the inspection. Plumbers arrived during the inspection to service the wastepipes. The kitchen drains began to drain sufficiently during the inspection. Observed the grease trap, which is located in-ground outside of the building, to have overflowed, creating a large area of sewage in the rocks. According to the plumbers and PIC, the grease trap needs to be emptied/cleaned to prevent the sewage from overflowing into the kitchen and outside from the grease trap. A re-inspection will be conducted to ensure that: any and all sewage solids have been removed from the ground and a powdered disinfectant has been applied to the sewage affected areas. Necessary repairs to the plumbing and pumping of the grease trap should also be performed. Discussed the requirement to close the kitchen if an active backup happens and wastewater begins to flow out of the floor sink and onto the kitchen floor or from the grease trap. Improper disposal of waste provides a potential for contamination of food, utensils, and equipment and, therefore, may cause serious illness or disease outbreaks

Inspector notes: Observed 30+ live roaches (adult and juvenile) on each wall and floor in the kitchen. Observed what appeared to be roach feces on posters on the wall and on wall-mounted items such as soap dispensers, paper towel holders, ledges, etc. According to PIC, a pest control company has been contacted and is scheduled to spray the facility. Discussed pest harborage conditions such as unprotected outer openings (doors and windows), pooling water and soil/debris (see violation #52 and #55). PIC will remove/repair harborage conditions. Re-inspection 10 days

Inspector notes: 3RD CONSECUTIVE VIOLATION Certified Food Protection Manager not at establishment during the inspection. Maricopa County requires all establishments that serve open food, which requires time/temperature control for food safety, to have at least one certified Food Protection Manager (CFPM) on staff. The Person in Charge shall be a CFPM and is required to be onsite during the hours of operation. This certificate must be visible or readily accessible

Inspector notes: Observed soil accumulations on the floors and walls under and behind equipment such as the dish machine, stove, 3-compartment sink, prep sink and the refrigerators. Discussed performing a deep cleaning of the physical facilities. Maintaining the physical facilities in good repair will help to prevent soil accumulation, pathogen growth and pest harborage. See violation #38

Inspector notes: Observed an open bag of raw bacon and foam cartons of raw shell eggs stored on the shelf directly above open ready to eat foods such as radishes, cucumbers, and tuna spread in the upright refrigerator. PIC placed the raw bacon and shell eggs below all ready-to-eat foods. Reviewed food storage and cross-contamination. Ready to eat foods should be above and separated from other foods that require cooking such as raw eggs, which may contain Salmonella

Inspector notes: 2ND CONSECUTIVE VIOLATION Observed open containers of deli ham, cottage cheese, and house-made tuna spread, without date marks, in the upright reach-in refrigerator. PIC discarded the cottage cheese, see embargo form, and placed date marks on the other TCS foods. Date marking requirements apply to containers of processed food that have been opened and to food prepared by a food establishment, in both cases if held for more than 24 hours. Based on a predictive growth curve modeling program for Listeria monocytogenes, ready-to-eat, time/temperature control for safety food may be kept at 41F, for a total of 7 days

Inspector notes: 2ND CONSECUTIVE VIOLATION Certified Food Protection Manager not at establishment during the inspection. Maricopa County requires all establishments that serve open food, which requires time/temperature control for food safety, to have at least one certified Food Protection Manager (CFPM) on staff. The Person in Charge shall be a CFPM and is required to be onsite during the hours of operation. This certificate must be visible or readily accessible

Inspector notes: Observed open packages of deli ham, bologna, and turkey in the refrigerator, without date marks. According to PIC, the deli meats are used for lunch sandwiches. PIC marked the open date of the deli meats. Discussed 7 day date marking, which applies to TCS foods such as cut melons/leafy greens/tomatoes, cooked proteins/noodles/plant foods, and deli meats

Inspector notes: Certified Food Protection Manager not at establishment during the inspection. Maricopa County requires all establishments that serve open food, which requires time/temperature control for food safety, to have at least one certified Food Protection Manager (CFPM) on staff. The Person in Charge shall be a CFPM and is required to be onsite during the hours of operation. This certificate must be visible or readily accessible

Inspector notes: 2ND CONSECUTIVE VIOLATION Certified Food Protection Manager not at establishment during the inspection. Maricopa County requires all establishments that serve open food, which requires time/temperature control for food safety, to have at least one certified Food Protection Manager (CFPM) on staff. The Person in Charge shall be a CFPM and is required to be onsite during the hours of operation. This certificate must be visible or readily accessible

Inspector notes: Observed more than 2 live roaches under the dish machine and hand washing sink. PIC unsure of how often pest control services are performed. Discussed removing soil and food debris under the equipment, see violation #55. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. Pest control invoice can be provided by email within 10 days

Inspector notes: 2ND CONSECUTIVE VIOLATION Certified Food Protection Manager not at establishment during the inspection. Maricopa County requires all establishments that serve open food, which requires time/temperature control for food safety, to have at least one certified Food Protection Manager (CFPM) on staff. The Person in Charge shall be a CFPM and is required to be onsite during the hours of operation. This certificate must be visible or readily accessible

Inspector notes: Observed employee throw away waste into the garbage can and handle soiled dishes immediately prior to putting away/touching clean dishes, without washing hands. The contaminated dishes will be washed and sanitized prior to use and employee washed hands. Discussed the importance of washing hands after contamination and prior to handling clean utensils, food etc. PIC will retrain employees on proper handwashing and when to wash. The hands are particularly important in transmitting foodborne pathogens. Food employees with dirty hands and/or fingernails may contaminate food and/or clean equipment

Inspector notes: Observed whole, uncooked raw tomato and celery to be moldy, discolored, and decaying. Also observed an open package of sliced mozzarella cheese covered in green and black mold. PIC discarded the cheese and produce, see embargo form. Discussed discarding foods that are not in good condition. All food must be in good condition, safe, wholesome, and unadulterated

Inspector notes: Observed no hot water available at the sole hand washing sink in the kitchen. The hot water valve has been turned off due to an open T-valve that was being used to split the water supply to the dish machine (not in use) and hand washing sink. Turning the hot water valve into the on position will result in a steady stream of water coming out of the open T-valve. Please replace the valve for the hot water so that only the hand washing sink is supplied or put a cap onto the open side. Temporarily, the rinse compartment of the 3-compartment sink will be used as a prep sink and the prep sink will be used for hand washing. The rinse compartment must be washed/rinsed/sanitized before and after using for food prep. Facilities must be maintained in a condition that promotes handwashing. Handwashing sinks must be maintained so accessible at all times, not used for other purposes than hand washing, and supplied with warm water, soap and paper towels

Inspector notes: Observed more than 2 live roaches under the dish machine and hand washing sink. PIC unsure of how often pest control services are performed. Discussed removing soil and food debris under the equipment, see violation #55. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. Pest control invoice can be provided by email within 10 days

Inspector notes: Observed open packages of cottage cheese and sliced deli turkey, without date marks. PIC labeled the containers of food with the open date. Date marking requirements apply to containers of processed food that have been opened and to food prepared by a food establishment, in both cases if held for more than 24 hours. 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)

Inspector notes: 2ND CONSECUTIVE VIOLATION Certified Food Protection Manager not at establishment during the inspection. Maricopa County requires all establishments that serve open food, which requires time/temperature control for food safety, to have at least one certified Food Protection Manager (CFPM) on staff. The Person in Charge shall be a CFPM and is required to be onsite during the hours of operation. This certificate must be visible or readily accessible

Inspector notes: Observed a tube of raw ground beef thawing in the prep sink at room temperature, without running water. PIC placed the thawing ground beef under running water in the 3-compartment sink, see violation #10. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process

Inspector notes: Observed soil and food debris under the equipment throughout the kitchen. Discussed doing a deep cleaning in order to prevent pest harborage conditions, pathogen growth and for general sanitation. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean to prevent pest activity and pathogen growth. See violation # 38

Inspector notes: Observed no light in the dry storage room. According to PIC, the bulbs may need to be replaced, and the establishment does not have a ladder that is tall enough to reach the ceiling. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels; discerning the color of substances; identifying toxic materials; recognizing the condition of food, utensils, and supplies; and safely conducting general food establishment operations and clean-up

Inspector notes: Observed several cooking pans, stored on the clean rack, with chipping and scratches in the ceramic coating on the cooking surface. PIC will not use any of the cooking equipment that is in disrepair. Discussed replacing any equipment that is in disrepair. Multiuse food-contact surfaces shall be: smooth; free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; free of sharp internal angles, corners, etc to ensure proper cleaning, limit pathogen growth and prevent contamination of food. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable

Inspector notes: Observed packages of frozen, raw ground beef thawing in the hand washing sink. PIC removed the raw beef from the hand washing sink and placed it into the refrigerator. Discussed keeping the hand washing sink accessible at all times; it must only be used for hand washing. Facilities must be maintained in a condition that promotes handwashing

Inspector notes: Certified Food Protection Manager not at establishment during the inspection. Maricopa County requires all establishments that serve open food, which requires time/temperature control for food safety, to have at least one certified Food Protection Manager (CFPM) on staff. The Person in Charge shall be a CFPM and is required to be onsite during the hours of operation. This certificate must be visible or readily accessible. Emailed info