Inspection Report

Business Name
Jason's Deli

Business Address
1065 E BASELINE RD GILBERT AZ 85233

Permit Number
FD-10049

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
2/20/2025

Grade
B

Priority Violation
1

Inspection Status
Re-inspection required

Violations

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

4-602.11 (E) - Core: Equipment Food - Contact Surfaces and Utensils-Frequency; Non-TCS. 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. Addl Notes: Observed some organic buildup on the inside of soda nozzles at self-serve soda fountain. Discussed physically scrubbing soda nozzles once per week in addition to existing wash, rinse, and sanitize schedule to prevent any buildup on nozzles. Regularly scrub nozzles prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Violation #: 21

Description: Proper Hot Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(1) - Priority: 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.

Addl Notes: Observed portioned chicken breasts in hot holding with internal temperatures ranging from 110-115*F when measured with a probe thermometer. According to manager, chicken was reheated in the microwave and placed in hot holding 15 minutes prior. All reheated TCS foods that are reheated in a microwave must be heated and stirred so that all portions of the food reach 165*F. Chicken was heated in microwave to over 165*F at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

3-501.15 (A) - Priority Foundation: Cooling Methods. 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. Addl Notes: Observed cooked chicken breasts in a reach-in cooler under counter with an internal temperature of 45*F. Observed mayo on the line with an internal temperature of 45*F. Observed cut lettuce in the salad bar and underneath the salad bar with internal temperatures of 45-47*F when measured with a probe thermometer. According to manager, all items had been prepped and placed in cold holding within an hour. Discussed cooling methods- all prepped TCS (time and temperature controlled for safety) foods must be cooled in the walk-in or freezer until internal temperatures reach 41*F or below before being placed on serving line or in reach-in cold holding units. Serving line and reach-in units do not have proper cooling capacity or airflow to cool TCS foods in time parameters. Discussed removing lids on TCS items in the walk-in during the cooling process, and arranging food in thin layers to help items cool faster. All items were placed in the walk-in to continue cooling at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 50

Description: Hot and Cold Water Available; Adequate Pressure

Comments:

5-103.11 - Priority Foundation: Capacity-Quantity and Availability Addl Notes: Observed prep sink with no hot water when faucet is turned on. According to manager, hot water leaks from the faucet when hot water to the sink is turned on, so they are keeping it off. All sinks require hot water to be available at all times. Please repair faucet so that hot water can remain available at all times prior to re-inspection on 3/3/25. Corrective Action: Correct prior to re-inspection.

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Observed some buildup of food debris and dust on surfaces and tops of equipment. Please continue deep cleaning as needed to prevent buildup on surfaces. Corrective Action: Correct prior to next routine inspection.

Comments/Details

No County legal action will result from this inspection.
Discussed making sure all spray bottles are labeled with contents. Inspection report delivered via email. Inspection conducted with RS #789.

"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.