Maricopa County, AZ

Fry's Food Store No 2

Permit ID: FD-04452

Permit Type: E & D

3036 E Thomas Rd Phoenix 85016

*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
18
Proper cooling time & temperatures
PRIORITY VIOLATION-3-501.14, P: Cooling A medium-sized, tied up, plastic bag of kale salad (mixed with cut fruits and dressing) was observed in the walk-in cooler. The internal temperature of the salad was 58*F. Employees indicated that the item was prepared (tossed with dressing and mixed with ingredients) at 9 in the morning (more than 4 hours prior to the observation). The product was embargoed and discarded at time of inspection. Discussed proper cooling methods for this type of item. Discussed repetitive violation with management.
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 Front deli display/service case was observed holding the following products between temperatures of 105-130*F: wedge-style fries, baked chicken, fried chicken, barbecue chicken wings, chicken wings, and chicken tenders. Manager indicated these items are meant to be temperature controlled for safety. The items were out in this station for the lunch period (more than 4 hours ago). The items were embargoed and discarded at time of the inspection.
Corrected At Time Of Inspection
21
Proper date marking & disposition
PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition A cut chub of lunchmeat bologna was observed in the deli cold case bearing a datemark for discard of 7/13. The initial cut label indicated that the item had been opened on 7/6. Item was embargoed for having been opened for more than 7 days. Discussed the counting of the first day for the total 7 day shelf life with management. Two additional opened items had no datemark label: half a ham chub and a ziploc bag of ham/turkey slices. These items were also embargoed and discarded.
Corrected At Time Of Inspection
Inspection Comments

This establishment received a(n) D Grade and had 3 Priority, 0 Priority Foundation and 0 Core violations on this inspection. Discussed procedures for cooling, using time as a control, and monitoring/training date marking standards. A pattern of non-compliance is developing for Priority violation # 18, [3-501.14], which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action. 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.