Inspection Report
AZ Deli Company
3838 N CENTRAL AVE PHOENIX AZ 85012
FD-63362
Food Establishment - Eating & Drinking
Food Routine Inspection
1/29/2024
Not Participating
2
Completed
Violations
Violation #: 15
Description: Food Separated and Protected
Comments:
PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination.
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Observed raw shelled eggs and liquid containers of egg-whites stored above RTE bagels on a shelf in the walk-in. Observed raw ground beef and bacon stored alongside raw chicken wings and raw chicken meat on a different shelf in the walk-in. PIC moved all food items accordingly to prevent cross contamination at time of inspection. Discussed proper food storage and the importance of preventing cross-contamination.
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. 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.
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Observed multiple TCS food items (ranch sauce, potato salad, soft cheese, cooked turkey slices, cooked ham slices, cooked jalapenos mix) measured 48'F-50'F in prep cooler located in the kitchen opposite of the freezer. Ambient temperature of the prep cooler unit was measured at 50'F. Cold TCS foods must be held at 41'F or below and not be out of temperature for longer than 4 hours. Items have been out of temperature for longer than 4 hours per PIC. Food was embargoed and PIC voluntarily discarded all items at time of inspection.
Correct By: Corrected At Time Of Inspection
Violation #: 33
Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control
Comments:
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.
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Observed prep cooler located in the kitchen opposite of the freezer at an ambient temperature of 50'F. PIC contacted owner to put a work order in to have equipment fixed at time of inspection. Multiple TCS food items found in the prep cooler was embargoed (see embargo list) and some were moved to the walk-in unit. Cold TCS foods must be held at 41'F or below and not be out of temperature for longer than 4 hours. PIC stated the vegetables in the unit were prepared at 11am; PIC moved sliced tomatoes, diced tomatoes, romaine lettuce to the walk-in at time of inspection as the items in question have not been out of temperature for 4 hours. PIC agreed to not use prep cooler unit in question until the unit has been fixed; food prep will be operated using the prep cooler located by the kitchen entrance instead.
Correct By: Corrected At Time Of Inspection
Violation #: 38
Description: Insects, Rodents and Animals not Present
Comments:
Core-6-202.15, C: Outer Openings, Protected
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Observed delivery door at the back of the establishment leading out to the parking lot; open during inspection. No food was being delivered at the time. PIC closed door at time of inspection. Discussed the importance of closing outer openings to protect from potential pest infestations.
Correct By: Corrected At Time Of Inspection
Violation #: 48
Description: Warewashing Facilities, Installed, Maintained, Used, Test Strips
Comments:
Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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.
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Observed no chlorine sanitizer test strips available at the establishment at time of inspection. Sanitizer test strips must be readily stocked and available at all times. PIC was instructed to get test strips prior to reinspection.
Correct By: Correct Prior To Reinspection
Comments/Details
No County legal action will result from this inspection.
Report delivered via email.
Reinspection scheduled for 12/02/24.
Core-2-102.12(A), C: Certified Food Protection Manager
>>> Observed no certified food protection manager present on site at time of inspection. Certified food manager must be present at all times during operating hours.
OF NOTE: Discussed proper cleaning frequencies for walls and floors on the cookline.
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On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.
If you are unsure whether your email address is accurate, you may:
Contact your inspector using the phone number or email on your last inspection report to review, or
Contact the Department using the email addresses below,
o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)
o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)
o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)
o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)
If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website
https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181
Award: Not Participating,Embargo Lbs: 23,Food Manager Licenses: 0,Signer: Lorena Gutierrez
"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.
| 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.