Maricopa County, AZ

Frys Food Store No 40

Permit ID: FD-04514

Permit Type: E & D

3421 W Thunderbird Rd Phoenix 85023

*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

Violation Description

Violation Comments

Correct By
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. Container of soda nozzles and plastic equipment inside basin and several stacked boxes in front of hand washing sink in back of kitchen by 3 compartment sink. Discussed hand washing sink requirements with manager. Hand washing sinks should only be used for hand washing and should be easily accessible. Equipment removed at time of inspection.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Bottles of condiment spices on raw chicken rolling cart had heavy dried food debris build up on the surface. Discussed cleaning frequency and cleaning process (wash, rinse and sanitize every 4 hours) with manager. Manager will have equipment cleaned 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 measured less than 100 ppm. Discussed temperature, testing and concentration parameters with manager. Manager will manually prepare quat sanitizer at 200 ppm until dispenser is re-calibrated per manufacturer instructions (200-400ppm) at time of inspection.
Corrected At Time Of Inspection
19
Proper hot holding temperatures
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding. Barbeque chicken, and two types of chicken nuggets in hot holding unit measured at 96-119 Deg. F. One light bulb in unit was missing and two gaps in gasket on doors. Per manager, chicken is cooked to proper temperature (165 Deg. F. and higher) and then sauces are added (sauces at room temp.). Chicken placed in unit less than 2 hours. Discussed hot holding requirement (135 Deg. F. or higher) with manager. Manager will use time as a control and discard at 2 hours at time of inspection.
26
Toxic substances properly identified, stored, and used
PRIORITY VIOLATION-7-201.11, P: Separation-Storage. Spray bottle of chemical cleaner stored on food prep table next to two open packages of ready-to-eat deli meats, large tub of ready-to-eat cut lettuce and sliced hoagie rolls. Per manager, staff in the process of making sandwiches. Discussed proper chemical storage parameters to avoid the potential for cross contamination. Spray bottle removed at time of inspection.
Corrected At Time Of Inspection
37
Contamination prevented during food preparation, storage & display
Core-3-307.11, C: Miscellaneous Sources of Contamination. Open packages of sliced deli meats on food prep table stored directly next to and touching large box of wiping cloths. Sliced hoagie rolls and sliced deli meats and cut lettuce stored on stainless steal counter next to boxes, clipboards and other equipment. Discussed providing food grade containers to place ready-to-eat food into and large cutting boards for sandwich preparation or proper cleaning and segregation of food from other equipment to avoid the potential for cross contamination. Visible liquid debris on shirt of staff from handling raw chicken without apron. Discussed using "yellow" gloves and aprons for raw chicken especially when switching between handling of raw chicken and ready-to-eat foods. Staff applied yellow gloves and apron at time of inspection.
Correct Prior To Next Routine Inspection
44
Gloves used properly
Core-MCEHC Chap. 8, Sec. 2, Reg. 5 (a)-(c), C: Gloves, Use Limitations. Staff using regular gloves and handling raw chicken and then touching knobs to oven and touching door with same gloves. Visible liquid food debris on surface of oven. Discussed removal of gloves after handling raw meats. Also discussed using "yellow" gloves and aprons for raw chicken especially when switching between handling of raw chicken and ready-to-eat foods. Staff applied yellow gloves and apron and manager will properly clean equipment at time of inspection
Corrected At Time Of Inspection
45
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment. Small hot holding/oven unit next to fryers was maintaining TCS foods at 119 Deg. F. Ambient air temperature measured at 119 Deg. F. Per manager, small individual containers of TCS foods (corn, mashed potatoes, mac-n-cheese) placed in unit to re-heat and then held in hot holding. Thermometer set for highest and hottest setting. Per manager all TCS foods in unit for approximately 1 1/2 hours. Discussed rapid re-heating and checking to see if hot holding/oven unit is functioning properly. Open gap in top and bottom where gasket on door located in hot holding unit. Repair equipment to maintain proper temperatures.
Correct Prior To Next Routine Inspection
Inspection Comments

This establishment received a D Grade and had 3 Priority, 2 Priority Foundation and 3 Core violations on this inspection. Discussed proper disassembly of equipment and proper 3 step in-place cleaning of slicers (wash, rinse and sanitize) and cleaning frequency (every 4 hours) with manager. Instructed manager on preparation and testing of quat sanitizer. Discussed when to wash parameters (wash hands prior to applying gloves). 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.