Inspection Report

Business Name
Arizona Deli
Business Address
1 N CENTRAL AVE PHOENIX AZ 85004
Permit Number
FD-74085
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
5/6/2024
Grade
Not Participating
Priority Violation
2
Inspection Status
Completed

Violations

Violation #: 19

Description: Proper Reheating Procedures for Hot Holding

Comments:

PRIORITY VIOLATION-3-403.11, P: Reheating for 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/4618/AMC-Toolbox---Reheating.

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Observed pan of cooked chicken in hotholding unit measured at 92'F. Observed pan of cooked corn soup in hotholding unit measured at 112'F. Hotholding unit water temperature measured at 180'F. Both pans in question were observed double-panned. Chef stated that food items were reheated in hotholding unit at 8am and after. Hotholding unit water measured at 180'F. Chef was instructed to reheat both food items to 165'F as food has not been out of temperature for longer than 2 hours. TCS food items reheated for hot holding shall be reheated to 165'F prior to hotholding. Discussed proper reheating methods and parameters with PIC and chef. Suggested PIC avoid double-panning to ensure proper heat transfer between the unit and the food.

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 cooked italian sausage at 47'F in tabletop prep cooler; stocked at 7:30am per PIC. Suggested PIC that lid of prep cooler be closed at all times except during active prep to facilitate proper coldholding temperatures due to the unit being placed in close proximity to cooking station. PIC closed lid at time of inspection and food item was observed at 41'F by end of inspection. TCS Coldholding food items are to be 41'F or below.

Correct By: Corrected At Time Of Inspection

Violation #: 37

Repeat Violation

Description: Food Properly Labeled; Original Container

Comments:

Core-3-602.11, C: Food Labels

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In the cooler next to the drink cooler, observed cut strawberries, grapes, hummus, TCS salads and yogurt parfaits that the establishment packages in house and sells them as grab and go items with no labels on them. Person in charge states they will get labels for them as soon as possible. Discussed how all in house packaged items sold as grab and go must be labeled with: 1) Name of Product; 2) Processor Name; 3) Processor Address or Phone Number; 4) Ingredients; 5) Approximate Weight; 6) In English).

Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Comments/Details

This establishment is not participating in the award program at this time and had 2 Priority, 0 Priority Foundation violations on this inspection.
No County legal action will result from this inspection.
Report delivered via email.

Core-2-102.12(A), C: Certified Food Protection Manager (4th Consecutive Violation)
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At time of inspection none of the present staff were able to provide documentation verifying that they are a Certified Food Protection Managers. According to the updated Maricopa County Environmental Health Code Paragraphs 2-102.12(A) and 2-102.20(B) state that the Person in Charge shall be the Certified Food Protection Manager. Per paragraph 2-101.11, a Person in Charge must be present during all hours of operation. The Person in Charge shall be a Certified Food Protection Manager and is required to be onsite during the hours of operation. Correct by next routine inspection.

OF NOTE: Discussed handwashing, prep sink usage and personal care item storage.
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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: 0,Food Manager Licenses: 0,Signer: Carmen Ramos

"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.
A B B B B B B B C C C C C C D D
Priority 0 0 0 0 0 1 1 1 0 1 1 2 2 2 2 3
Priority Foundation 0 1 2 3 4 0 1 2 5 3 4 0 1 2 3 0

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