Inspection Report
Convenience Mart
757 S COUNTRY CLUB DR MESA AZ 85210
FD-88806
Food Establishment - Eating & Drinking
Food Routine Inspection
10/12/2023
Not Participating
2
Completed
Violations
Violation #: 6
Description: Proper Eating, Tasting, Drinking, or Tobacco Use
Comments:
Core-2-401.11, C: Eating, Drinking, or Using Tobacco ------ Observed employees personal drinks, water bottles etc. stored in the walk in cooler, freezer and on wire racks above foods intended for service to the customer. Discussed storing personal items/foods in areas where they pose no risk of contaminating food or food contact surfaces. The PIC had the personal items moved to a lower shelf at the time of inspection.
Correct By: Corrected At Time Of Inspection
Violation #: 21
Repeat Violation
Description: Proper Hot Holding Temperatures
Comments:
PRIORITY VIOLATION-3-501.16(A)(1), P: 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. ------ In the open display warmer, observed cooked chicken strips between 116-122*F, a cooked chicken breast at 135*F, and cooked potato wedges between 128-135*F when measured with a probe thermometer. PIC stated the foods were cooked over one hour prior. Except during preparation, cooking, cooling, or when time is used as a control hot held TCS foods are to be maintained at 135*F or above. Since the chicken and potatoes had been out of temperature for less than 2 hours, PIC reheated the chicken in the fryer to 165*F for 15 seconds. Observed the warmer set to setting "6" out of 10 on the upper shelf and between "7" and "8" on the lower shelf. Observed missing heat bulbs on the lower shelf. Advised PIC to turn warmer to highest setting and monitor with a probe thermometer. PIC stated the biscuits burn when on higher settings. Advised PIC to turn off bulbs directly above the biscuits or to store elsewhere to avoid burning.
In the steamer, observed the water bath holding at 134*F and TCS foods including potatoes, beans, rice, jambalaya, mac and cheese, and gravy holding between 110-128*F when measured with a probe thermometer. PIC stated the foods had been reheated from frozen in the morning around 8-9am and were voluntarily discarded at the time of inspection (see embargo). Observed the warmer self to "hold." Advised PIC to store hot-holding foods at a warmer setting to ensure foods are held above 135*F.
Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd
Violation #: 28
Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored
Comments:
PRIORITY VIOLATION-7-206.11, P: Restricted Use Pesticides, Criteria ------ Observed granular ant killer pesticide applied surrounding the back door of the establishment. Advised PIC all pesticides must be applied by a licensed pest control applicator. Discussed that pesticides may unintentionally contaminate other areas of the establishment including food prep surfaces. PIC removed pesticides at the time of inspection.
Priority Foundation-7-202.11, Pf: Restriction-Presence and Use ------ Observed an aerosol can of flying insect pesticide spray. Discussed that only a certified pest control company is authorized to apply pesticides. The PIC removed the pesticides from the building at the time of inspection.
Correct By: Corrected At Time Of Inspection
Comments/Details
A pattern of non-compliance is developing for Priority violation #19, 3-501.16(A)(1), which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action.
Core-2-102.12(A), C: Certified Food Protection Manager ------ No certified food protection manager (CFM) available on site at the time of inspection. Discussed that a CFM must be available at all times to answer food safety questions for employees. Establishment currently has one CFM. Discussed that an additional CFM may be required. Discussed retaining records onsite for CFM and employee food handler certificates.
A copy of the report was emailed to the manager.
No County legal action will result from this inspection.
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: 15,Food Manager Licenses: 2,Signer: Steve Swan
"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.