Fry's Food Stores
Permit ID: FD-11081
Permit Type: E & D
29455 N Cave Creek Rd Suite 125 Cave Creek 85331
*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
C
2
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-602.11, P: Equipment Food-Contact Surfaces and Utensils-Frequency. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. ..........At deli slicers, accumulation of food debris on in use slicers. Per employees, slicers have not be taken apart and washed rinsed and sanitized since previous day, almost 20 hours. Instructed employee to take apart slicers and wash, rinse, and sanitize. Discussed following provided sanitize and wash schedule posted on wall near slicers.
(C) Except as specified in ¶ (D) of this section, if used with TIME/TEMPERATURE CONTROL FOR SAFETY FOOD, EQUIPMENT FOODCONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours.
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. 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. ..........At hot holding station, fried chicken with internal temperatures of 109*F-115*F. Per employee, fried chicken was placed in hot holding unit <2 hours. Employee moved fried chicken to cool in blast chiller for sale as cold product. Discontinue use of hot holding basin until able to maintain proper temperature throughout the day. Repair order was placed for hot holding station.
Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times.
Corrected At Time Of Inspection
Inspection Comments
This establishment received a C Grade and had 2 Priority, 0 Priority Foundation and 0 Core violations on this inspection. Routine inspection report was emailed to person in charge at establishment. Inspection report confirmed received. 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.
