Princess Food & Deli

Hands Clean and Properly Washed

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: Observed employee switch tasks and don gloves without washing hands first. Person in charge (PIC) coached employee and employee washed hands and then donned gloves. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

FD-07559

Proper Cold Holding Temperatures

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 foods in the reach-in holding between 46*F-50*F using probe thermometer. Foods include tabouli with diced tomatoes, Mediterranean salad with diced tomatoes, sliced tomatoes, hummus, shredded lettuce, chicken, and lamb. Person in charge stated the foods were placed in the unit about 2-hours prior to inspection and the food was moved to a colder unit. 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. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

FD-07559

Contamination Prevented during Food Preparation, Storage and Display

3-305.11 - Core: Food Storage - Preventing Contamination from the Premises Addl Notes: A bag of rice was stored on the ground in the storage area. Person in charge (PIC) lifted the bag to a shelf. 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.

FD-07559

Adequate Handwashing Sinks, Properly Supplied and Accessible

6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. 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 soap at the handwash sink near the mop sink. Person in charge (PIC) stocked hand soap at time of inspection. 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 soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

FD-07559

Physical Facilities Installed, Maintained, and Clean

**First consecutive repeat 6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Observed broken floor tiles near the ware wash and 3-compartment sink. Water from the sink was pooling. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

FD-07559