Ike's Love & Sandwiches

Proper Cold Holding Temperatures

Observed sliced turkey, steak, roast beef, bacon, marinara, salami, coleslaw on left side of hot holding unit with an internal temperature ranging 45-50*F. Person in charge stated foods were placed in unit within 2 hours of inspection and placed in walk-in freezer. Foods reached temperatures of 41-44*F within 20 minutes. 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: Corrective Action: Corrected at time of inspection. Predefined Comment: All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F 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.

Priority

Physical Facilities Installed, Maintained, and Clean

Missing tile, coved base separating from wall, open hole in wall, and rusty basin at hand sink near 3-comarpment sink. Person in charge to place a work order. 6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Corrective Action: Correct prior to next routine inspection. Predefined Comment: All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Predefined Comment: Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection.

Certified Food Protection Manager

No food manager on duty. Person in charge to schedule exam with management soon. 2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: Corrective Action: Correct prior to next routine inspection. Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation.

Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Observed top left side of cold holding unit right of oven with an ambient temperature of 44*F. Bottom compartment with an ambient temperature of 51*F. Person in charge adjusted temperature of unit and was able not able to reach a temperature of 41*F or below. Person in charge to place work order. All foods to be held on ice or in walk-in at 41*F or below until unit can reach a temperature of 41*F. Re-inspection to occur by 10/19/2026. 4-301.11 - Priority Foundation: 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. Addl Notes: Corrective Action: Correct prior to re-inspection.