Inspection Report

Business Name
A&A Hot Deals

Business Address
3016 N DOBSON RD CHANDLER AZ 85224

Permit Number
FD-54891

Permit Type
Food Establishment - Meat Market

Inspection Purpose
Food Routine Inspection

Inspection Date
7/2/2024

Grade
Not Participating

Priority Violation
1

Inspection Status
Completed

Violations

Violation #: 8

Description: Hands Clean and Properly Washed

Comments:

PRIORITY VIOLATION-2-301.14 - Priority: When to Wash. 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/4573/AMC-Toolbox: Handwashing.

Addl Notes: Employee observed handling personal phone, helping customer at register then putting clean gloves on to continue portioning frozen meat products. Advised employee to wash hands before putting new clean gloves on. Discussed examples of when to wash. Glove use does not substitute hand washing. Per FDA Food Code 2017, food employees must wash their hands after any activity which may result in contamination of hands this includes handling raw meats, touching bare human body parts (except arms), handling personal items ( e.g. cell phone), coughing or sneezing, using the toilet, and handling dirty equipment or utensils. Employee properly washed hands and put new clean gloves at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 37

Description: Food Properly Labeled; Original Container

Comments:

3-602.11 (A)(B1-4)(B6-7)(C)(D) - Core: Food Labels Addl Notes: Observed fish products without labels. Some were smoked and frozen (received frozen) and some dried, shelf stable salt fish. Also observed frozen chicken (fully cooked) without labels nor stored in proper containers or freezer bags. Discussed proper labeling; 1) Name of Product; 2) Store Name; 3) Processor Address or Phone Number; 4) Ingredients; 5) Approximate Weight; 6) In English). The frozen fish and chicken inside the double door freezer unit was stored on racks with parchment paper used as lining. Per PIC, customers buy the products by weight and it is weighed/portioned at time of sale. Advised PIC to store the fish in food safe containers, put a label on the container and use tongs for portioning. Corrective Action: Correct prior to next routine inspection.

Comments/Details

No County legal action will result from this inspection.
**Discussed glove use limitations, the importance of rotating products when stocking, and advised PIC to store frozen meats in appropriate/approved containers to prevent contamination**

"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.