Hot Bagel & Deli
Permit ID: FD-11264
Permit Type: E & D
13706 W Bell Rd Suite C-13 Surprise 85374
*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
Not Participating
2
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-702.11, P: Cleaned and Sanitized Before Use After Cleaning. 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.
Observed employee only wash and rinse knives used for cutting bagel sandwiches. Utensils are to be washed in soapy water, rinsed with clear water and sanitized with 50 - 100 ppm bleach sanitizer. Knives were rewashed and sanitized.
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 sliced beef in deli case of facility at 50*F. As per operator the beef was sliced before today. Sliced beef deli meat was embargoed and discarded.
Observed sliced turkey deli meat in deli case at 49*F. As per operator deli meat was sliced in morning and placed into deli case. Sliced turkey was removed from deli case and placed in walk in cooler to rapidly cool. Advised operator that sliced meats should be placed in walk in cooler to quickly cool to 41*F after slicing.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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/4617/AMC-Toolbox---Cooling.
Observed that small sandwich prep cooler next to grill with an ambient temperature of 65*F. The unit was moved away from wall and found to be unplugged. Once the unit was plugged back in an ambient temperature of 39*F was observed. Corrected at time of inspection.
Observed that the small deli case on site had an internal temperature of 50*F using a maximum/minimum registering thermometer. As per operator the doors had been open to fill unit with flavored cream cheeses and deli meats in morning. Once case doors were shut, it was observed that the unit only cooled to 44.6*F. As per operator, items will be removed and the unit defrosted to see if unit will remain at 41*F. Follow up inspection will be conducted to verify unit is working correctly. All other food items placed in other reach in coolers or walk in cooler. Reinspection scheduled for 7/20/2021 after unit has been defrosted and turned on.
Correct Prior To Reinspection
39
Wiping cloths; properly used & stored
Core-4-101.16, C: Sponges Use Limitation
Observed sponges being used to wash dishes at three compartment sink. Sponges may only be used in food service facilities to wash non food contact surfaces.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment is not participating in the award program at this time and had 2 Priority, 1 Priority Foundation and 1 Core Violations on this inspection. No County legal action will result from this inspection. Verbally discussed Notice of Inspection Rights with Ferdi A. Emailed copy of inspection report to facility. Emailed copy of 72 hour notice with 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.
