Maricopa County, AZ

Fry's Food Stores

Permit ID: FD-01541

Permit Type: E & D

3255 S Rural Rd Tempe 85282

*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
C
2
Violation
ID

Violation Description

Violation Comments

Correct By
19
Proper hot holding temperatures
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4614/AMC-Toolbox---Hot-Holding.>>>Observed cooked rotisserie chicken, cooked macaroni and cheese, and cooked mashed potatoes with internal temperatures between 118*F and 125*F in the hot foods display case in the deli. Person in charge indicated these foods were cooked 45 minutes before the inspection. Person in charge determined that the case was not set hot enough and voluntarily discarded of the chicken and reheated the macaroni and cheese and mashed potatoes to 135*F. Discussed with person in charge ensuring that all hot time/temperature controlled for safety foods are held at 135*F to prevent the growth of dangerous bacteria.
Corrected At Time Of Inspection
20
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding.>>>Observed pre-sliced deli meat and cheese in the sliced deli meat and cheese grab and go case in the deli with internal temperatures between 45* - 52*F; the measured ambient temperature of the unit using a min/max thermometer was 54.1*F. 10 minutes later the measured ambient temperature of the unit was 38.1*F and it was determined the unit was in a defrost cycle; the establishment's continuous temperature monitoring system indicated the unit temperature has been below 43*F prior to the defrost cycle. An hour later the internal temperatures were checked and they were observed to be 43*F - 48*F and the unit still had an ambient temperature of 38*F. Person in charge put in a work order for the case to ensure the defrost cycle is not to high as to increase the internal temperature above 41*F. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41*F to 135*F too long. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods MUST be maintained at 41°F or less OR 135*F or more. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or less.
Corrected At Time Of Inspection
53
Physical facilities installed, maintained, & clean
Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods>>>Observed holes under the hand sink in the kitchen of the deli. Establishment must repair walls so they are smooth and easily cleanable.
Correct Prior To Next Routine Inspection
Inspection Comments

This establishment received a(n) C Grade and had 2 Priority, 0 Priority Foundation violations on this inspection. A copy of the inspection report was emailed. No County legal action will result from this inspection. On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal. If you are unsure whether your email address is accurate, you may: • Contact your inspector using the phone number or email on your last inspection report to review, or • Contact the Department using the email addresses below, o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food) o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants) o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets) o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review) If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website: https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.


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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