Inspection Report

Business Name
Maryvale Market & Deli

Business Address
5510 W CAMELBACK RD GLENDALE AZ 85301

Permit Number
FD-08185

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
5/14/2024

Grade
Not Participating

Priority Violation
3

Inspection Status
Completed

Violations

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-602.11, P: Equipment Food-Contact Surfaces and Utensils-Frequency. >>>>> Observed a cutting board that had food debris on the surface. When asked about usage, employee stated it had been used earlier to make sandwiches. PIC stated they usually cleaned the cutting board once a day at the end of the day. Instructed PIC that any food contact surfaces needed to be cleaned every 4hrs through a wash, rinse and sanitize process. PIC removed cutting board and placed in 3-compartment sink for 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.

Correct By: Corrected At Time Of Inspection

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold

Holding. >>>>> Observed a deli counter cold holding unit containing cut lettuce, cut

tomatoes, cut cheese, cut deli turkey and cut deli ham. When asked when everything was cut,

employee stated the tomatoes and deli meat had been cut this morning at 8am. The lettuce had

been cut the previous night. Temperature of cut tomatoes was taken with internal proper

thermometer and read at 42*F. Temperature of cut lettuce was taken with internal proper

thermometer and read at 44*F. Temperature of cut deli turkey was taken with internal proper

thermometer and read at 43*F. Ambient temperature of unit was taken using min/max

thermometer and read at 42.6*F. Instructed PIC that unit is unable to hold at 41*F and below

and needs to be adjusted. Instructed PIC to place deli meats, tomatoes, and cheeses in ice

baths to bring internal temperature below 41*F. Embargoed 2lbs of cut lettuce. Instructed

PIC that the unit needed to be repaired in order to maintain adequate cold holding

temperature.

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.

Correct By: Corrected At Time Of Inspection

Violation #: 28

Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored

Comments:

PRIORITY VIOLATION-7-206.12, P: Rodent Bait Stations >>>>> Observed two rodent snap traps in a container in the back next to the soda syrups. Traps were not in use at time of inspection. PIC stated that they had just bought them with the intent to use them. Educated PIC that only approved rodent pest control traps could be used in a permitted facility. PIC discarded the traps at time of inspection and stated he would have pest control come out as soon as possible.

Priority Foundation-7-202.11, Pf: Restriction-Presence and Use >>>>> Observed a pile of blue pellets under the deli refrigeration unit next to a covered rodent glue trap. When asked about the pellets, PIC stated they were rodent poison pellets and showed a half empty bag of "Mouse X" pest control pellets. Educated PIC that only approved rodent pest control could be used in a permitted facility. PIC discarded the pellets at time of inspection and stated he would have pest control come out as soon as possible.

Correct By: Corrected At Time Of Inspection

Violation #: 43

Description: In-Use Utensils; Properly Stored

Comments:

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage >>>>> Observed in-use tongs next to jars of pickles. Tongs were dry, dirty, and hanging upside down on a jar of pickles. Educated PIC that in-use utensils must be sitting in water that is at least 135*F or hotter; or in a dipper well between uses that has water running; or cleaned in between uses. PIC removed the tongs to be cleaned

Correct By: Corrected At Time Of Inspection

Violation #: 47

Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used

Comments:

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment >>>>> Observed worn and loose fitting gaskets along the deli sliding door in the refrigeration unit. Instructed PIC that this was likely where they were loosing some of their refrigeration from. Instructed PIC to replace the gaskets before next routine inspection.

Correct By: Correct Prior To Next Routine Inspection

Violation #: 56

Description: Adequate Ventilation and Lighting; Designated Areas Used

Comments:

Core-6-403.11, C: Designated Areas-Employee Accommodations for Eating/Drinking/Smoking >>>>> Observed a black grocery bad among the other food items in the deli counter. The bag contained Tupperware with food items that appeared to be for personal use. When asked about who it belonged to, the employee stated it belonged to them. Instructed to remove it from the deli counter display and to place in the walk in. When placing the food in the walk in, observed three more black grocery bags all filled with Tupperware and personal food items. Employee stated all of them belonged to the employee. Instructed the employee and PIC to acquire a labeled bin for the employees to place their food inside of for future use. PIC stated they would create a section for personal food items immediately.

Correct By: Corrected At Time Of Inspection

Comments/Details

This establishment is not participating in the award program at this time and had 3 Priority, 1 Priority Foundation violations on this inspection.

Talked with PIC about maintaining general cleanliness of the ice machine and soda machine.

FDA 01 2-102.12(A), C Certified Food Protection Manager >>>>> Certified Food Protection Manager was not on site at time of
inspection. CFPM must be on site for the entire time a facility is open to serve the public.

Copy of this report emailed to owner

No County legal action will result from this inspection.

Award: Not Participating,Embargo Lbs: 2,Food Handler Cards: 0,Food Manager Licenses: 0,Number of Employees: 2,Signer: Ashok Patel

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation: 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: 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. For example, 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: Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program: All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.

Grading System The matrix below is used to grade food inspections under the voluntary grading system.
Violation Category	Grade A	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade C	Grade C	Grade C	Grade C	Grade C	Grade C	Grade D	Grade D
Priority	0	0	0	0	0	1	1	1	0	1	1	2	2	2	more than 2	more than 3
Priority Foundation	0	1	2	3	4	0	1	2	5	3	4	0	1	2	more than 3	more than 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.