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Frys Signature Food Store No 125

Permit ID: FD-01551

Permit Type: Meat Market

10450 N 90th St Scottsdale 85258


*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............During re-model, at front meat service counter, several employees observed donning gloves after washing hands in another room, out of line of site with meat service counter and through a doorway. Instructed employees to use provided portable handwashing sink before assisting customers at meat service counter. Discussed proper handwashing and glove usage with employees. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE SERVICE and SINGLE-USE ARTICLES and; (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶ 2-403.11(B); (D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and (I) After engaging in other activities that contaminate the hands.
Corrected At Time Of Inspection
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability...........No handwashing soap available at front portable handwashing sink. Handwashing soap was provided at time of inspection. Maintain handwashing sinks stocked with soap and disposable paper towels at all times for proper handwashing procedures.
Corrected At Time Of Inspection
13
Food separated & protected
PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination...........In bunker freezer, packaged raw chicken stored at a higher level than packaged raw beef. In self serve meat case, packaged ground beef stored above packaged beef steaks and packaged chicken stored next to and higher than packaged raw pork chops. Employee re-arranged all raw proteins to prevent cross contamination. Discussed proper storage of raw proteins to prevent future cross contamination. (A) FOOD shall be protected from cross contamination by; (2) Except when combined as ingredients, separating types of raw animal FOODS from each other such as beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and display by; (b) Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-703.11, P: Hot Water and Chemical-Methods; Sanitizing Food-Contact Surfaces.........At 3 compartment sink, employee washed, rinsed and sanitized in use knife <10 seconds. Instructed employee to sanitize food contact surfaces a minimum 60 seconds, per manufacturer guidelines. Discussed the importance of proper warewashing of food contact surfaces. After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in; (C) Chemical manual or mechanical operations, including the application of SANITIZING chemicals by immersion, manual swabbing, brushing, or pressure spraying methods, using a solution as specified under § 4-501.114. Contact times shall be consistent with those on EPA-registered label use instructions.
Corrected At Time Of Inspection
Inspection Comments

This establishment received a D Grade and had 3 Priority, 1 Priority Foundation and 0 Core violations on this inspection. Routine inspection report was emailed to the establishment. 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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