McAlister's Deli

Violations (2)

• 33Corrected on site

  Proper Cooling Methods Used; Adequate Equipment for Temperature Control

  3-501.15 (A) - Priority Foundation: Cooling Methods. 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: Observed cooked chicken at 50 F in prep table opposite of walk in. Chicken was wrapped in deli bags. Per PIC, chicken had been prepped 3 hours prior. Informed PIC that TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Chicken was placed in freezer to allow for rapid cooling. Tubs of sliced turkey and pastrami were observed at 50 F - 52 F in tightly closed tubs inside walk in. Food items were prepped less then 2 hours prior. PIC had uncovered following food items to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

• 55

  Physical Facilities Installed, Maintained, and Clean

  6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Observed ceiling of walk in with green organic matter. Walk in had been leaking from ceiling vents at time of inspection. No food had been contaminated at time of inspection. Informed PIC that 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.