Frys Food Stores
Permit ID: FD-07271
Permit Type: E & D
985 E Riggs Rd Chandler 85249
*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.
NA means not available. See detailed inspection reports for additional information.
Grade
Priority Violation *
Cutting Edge Participant
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.14, P: When to Wash..
Observed staff wipe their nose with paper towel and don gloves for food prep.
Observed staff pick trash up off the floor, handle sanitizer and then handle clean dishes.
Staff was stopped and had to be instructed to wash their hands. Dishes were removed from service.
Inspector provided a "when to wash" training. Staff then properly washed their hands.
Inspector provided information for a Long Term intervention visit.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness..
Observed staff dip slicer blade into the "quat" sanitizer for apx. three seconds. Per the manufacture, this type of sanitizer requires at least a one minute contact time. Blade was then properly sanitized.
Reviewed required cleaning frequency and procedure for deli slicers.
Corrected At Time Of Inspection
16
Proper cooking time & temperatures
PRIORITY VIOLATION-3-401.11, P: Raw Animal Foods-Cooking..
Temperature of chicken being removed from the fryer and placed on trays for the hot holding case was 145*F. Staff was instructed to cook chicken to at least 165*F. Chicken was placed back into the fryer and properly cooked.
Corrected At Time Of Inspection
47
Non-food contact surfaces clean
Core-4-602.13, C: Nonfood Contact ..
Observed the door rails of the deli cold holding units to have an excessive build up of debris. Please clean at frequency that negates build up.
Correct Prior To Next Routine Inspection
Inspection Comments
No County legal action will result from this inspection. This establishment received a(n) D Grade and had 3 Priority, 0 Priority Foundation and 1 Core violations on this inspection. A pattern of non-compliance for foodborne illness risk factor violation # [6 ], [2-301.14] has been noted during this inspection. A Long Term Intervention visit was offered to the person in charge at the time of inspection. Failure to correct repeat violations may result in legal action. An Active Managerial Control class were offered to address consecutive violation(s). NOTE: the following information was provided via email: this report and the MCESD bodily fluid clean up policy/guidelines.
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.
