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Frys Food Store No 60

Permit ID: FD-04348

Permit Type: Meat Market

20220 N 59th Ave Glendale 85308


*PRIORITY VIOLATION is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
NA means not available. See detailed inspection reports for additional information.

Grade
Priority Violation *
Cutting Edge Participant
D
3
Violation Description
Violation Comments
Correct By
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.14, P: When to Wash. Three staff members handling the phone, placing packages of meat out in units and touching hair and then applying gloves to help retrieve meat and seafood from cold holding cases for customers without washing hands. Discussed when to wash requirements with manager. Manager will have staff properly wash hands prior to applying gloves at time of inspection.
Corrected At Time Of Inspection
12
Required records available; shell stock tags, parasite destruction
Priority Foundation-3-202.18 (A), Pf: Shellstock Identification; Tags Present. Box with bag of raw oyster did not have the shellstock identification tags. Instructed manager that all bags of shellfish should contain the identification tags. Several oysters on ice in cold holding case did not have shellfish tags. Seafood manager did not know where shellfish tags for oysters were located. Manager will discarded oysters and oysters placed on embargo at time of inspection. Priority Foundation-3-203.12, Pf: Shellstock, Maintaining Identification. Several tags from raw oysters and raw clams in folder did not have last date of sale or discard date recorded on the tags. Instructed manager that last date of sale or discard should be recorded on tags, organized and maintained for 90 days. Manager will order new oysters and clams and record and maintain proper dates at time of inspection.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-702.11, P: Cleaned and Sanitized Before Use After Cleaning. Seafood manager taking large knife with meat debris off cutting board and dipping it into detergent-wash section of 3 compartment sink, then dipping it into rinse-water section of 3 compartment sink and then placing knife with visible meat debris on the surface into knife storage rack on prep table. Instructed manager that all equipment should be properly washed, rinsed and sanitized. No sanitizer step completed by manager. Store manager had Seafood manager place knife at 3 compartment sink for proper cleaning at time of inspection. PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. In-use quat sanitizer at 3 compartment sink in seafood department measured less than 100 ppm. Discussed checking the automatically dispensing quat sanitizer with test strips and maintaining at 150-400 ppm. Seafood manager did not know how to check quat sanitizer concentration with quat test strips. Instructed manager on proper preparation and testing with test strips at time of inspection. Store manager will call for re-calibration and department can use 3 compartment sink in meat department that measured at 200 ppm until repaired at time of inspection.
Corrected At Time Of Inspection
47
Non-food contact surfaces clean
Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Heavy food debris build-up on doors, rubber gaskets and bottom shelf of cold holding units used for meat and seafood. Discussed clean to sight and touch, cleaning frequency with manager. Clean more frequently and maintain.
Correct Prior To Next Routine Inspection
Inspection Comments

This establishment received a D Grade and had 3 Priority, 2 Priority Foundation and 1 Core violations on this inspection. Discussed continued training and active managerial control parameters with store manager. Discussed top 5 foodborne symptoms with Seafood manager. No County legal action will result from this inspection.


Definitions

Priority violation is a major violation that directly contributes to increasing the risk of foodborne illness or injury.

e.g. - Food employees do not properly wash hands when required

Priority foundation violation is a minor violation that does not directly contribute to an increased risk of foodborne illness but failure to correct this violation may lead to the occurrence of a priority violation.

e.g.- Hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly washing hands when required)

Core violation is a minor violation that relates to general maintenance and sanitation.

e.g. -No sign reminding employees to wash hands

Verification Visits are inspections of establishments enrolled in the MCESD Cutting Edge Program, which requires an enhanced food safety program and ongoing demonstration of active managerial control. Verification Visit inspections found in compliance with Cutting Edge program requirements receive an “A” grade.

The matrix below has been used to grade food inspections under the voluntary grading system starting on October 14, 2011.


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