Hands clean & properly washed

PRIORITY VIOLATION-2-301.14, P: 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.-----Observed employee leave kitchen then return and don gloves to provide a sample for customer without washing hands. Employee washed hands at the time of inspection. Discussed when to wash requirements with person in charge. Hands should be washed before handling food, clean equipment, utensils and single-service items after changing tasks.

Food separated & protected

PRIORITY VIOLATION-3-302.11 (A1-2), P: 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.-----Observed raw shell eggs being stored above cooked chicken and rice in walk-in cooler. Eggs were moved to bottom shelf at the time of inspection. Raw animal products must be stored below or away from ready to eat foods to prevent cross contamination.

Proper cooling time & temperatures

PRIORITY VIOLATION-3-501.14, P: Cooling. 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.-----Observed Tamales (59 *F), Rolled tacos (53 *F) and burritos (63-67 *F) inside beverage cooler. They had been made and placed in the unit the previous night and were discarded at the time of inspection. Owner stated that cooler is not designed for food and will communicate to the night crew which walk-in they should be using.

Toxic substances properly identified, stored, and used

PRIORITY VIOLATION-7-206.12, P: Rodent Bait Stations-----Observed baited glue board in storage room in the back of the establishment. Person in charge removed at the time of inspection. Rodent bait stations must be fully enclosed to prevent the bait from being transported throughout the establishment and potentially contaminating food contact surfaces and ultimately, food.

Proper cooling methods used; adequate equipment for temperature control

Core-3-501.15 (B), C: Cooling Methods; Cooling containers. 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.-----Observed cooked chicken (64 *F), cooked rice (55 *F) and pasta salad (67 *F) cooling inside covered containers in walk-in cooler. Covers were removed at the time of inspection. Discussed proper cooling methods with person in charge. Foods should be cooled uncovered until they reach 41 *F to ensure rapid, uniform cooling.

Insects, rodents, & animals not present; no unauthorized persons

Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence-----Observed mouse droppings in storage room in back of establishment. Mouse droppings were observed on the floor, shelving and equipment within this room. Person in charge will have pest control company service for mice prior to re-inspection on 8/2/19. Core-6-501.112, C: Removing Dead or Trapped Birds, Insects, Rodents and other Pest-----Observed mouse droppings and dead mice in storage room in back of establishment person in charge will remove dead mice and droppings prior to re-inspection on 8/2/19. Droppings and dead pests must be removed from establishment to determine the effectiveness of pest control treatments. Core-6-202.15, C: Outer Openings, Protected-----Observed area around drain for 3 compartment with direct exposure to the outside of the building. Person in charge will have opening sealed with a foam sealant to prevent pest migration.

Contamination prevented during food preparation, storage & display

Core-3-305.14, C: Food Preparation-----Observed food being prepped on cutting board on drainage board of 3 compartment sink. Person in charge moved at the time of inspection. 3 compartment sink is directly connected to sewage system and cannot be used to prep foods. Person in charge discussed having an air gap installed at 3 compartment sink for prepping foods.

Food & non-food contact surfaces cleanable, properly designed, constructed, & used

Core-4-101.11 (B-E), C: Characteristics-Multiuse; Durable, Nonabsorbent, Smooth, Easily Cleanable-----Observed cloth rags being used in contact with rolled tacos and burritos. Rags were removed at the time of inspection. Food contact surfaces must be designed to be non-absorbent, smooth, and easily cleanable.