DF Market

Food Separated and Protected

***Second repeat violation PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: 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. Addl Notes: Observed employee stocking cases of raw shell eggs directly on top of vegetables (green beans, chilis, onions) in the cold-holding unit. All eggs were removed at time of inspection due to embargo. Proper storage was discussed with employees. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Priority

Proper Cold Holding Temperatures

***Second repeat violation PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: 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. Addl Notes: Observed (9) full cases of eggs (15-dozen per box) on a cart in the stock room, no refrigeration. Surface temperature of egg with laser thermometer was 67*F-70*F. Internal temperature of eggs with probe thermometer was 62*F. Employees could not state when eggs were delivered or how long they were out of temperature. Employees could not provide any invoice or receipt that might narrow time-frame of delivery. Employee stated the eggs were delivered in the morning before they got there. All TCS foods improperly cold held were discarded by PIC at time of inspection. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Priority

Adequate Handwashing Sinks, Properly Supplied and Accessible

6-301.12 - Priority Foundation: Hand Drying Provision. 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: There was no paper towels or approved hand drying provision at the hand sink at time of inspection. Person in charge (PIC) re-stocked paper towels. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Contamination Prevented during Food Preparation, Storage and Display

3-305.11 - Core: Food Storage - Preventing Contamination from the Premises Addl Notes: Observed foods (Muop apple, eggplant, ginger, yams, sweet potatoes, green beans, and lobok) stored/displayed directly on the ground as the storage bins were full. Employee placed all the overstock foods on a cart at time of inspection. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Corrected at time of inspection.