Hands clean & properly washed

PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure. 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. 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.*********************proper hand washing and the time to wash hands reviewed with facility manager and kitchen staff. observed, foodserver coughing/ wiping face/mouth with food handler gloves on. also picking up articles from floor. continue to serve food. informed staff and kitchen manager regarding the requirement to remove food handler gloves and proper hand washing. also some staff washing hands for 5 seconds without soap in the food prep. basin. facility manager talked to staff. proper hand washing reviewed with kitchen staff.

Proper hot holding temperatures

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding.******************8food available for buffet service such as green beans, mixed veggies in the holding oven at 112-118 deg f. notified manager. staff discarded food. also on the service line tuna casserole served at 109-118 deg f . informed manager to obtain facility thermometer. manager removed food under temp. all reheated to 180 deg f . please monitor proper hot holding during and prior to foodservice. also proper steam table temperature hot water level setup reviewed with staff. please assure rte/tcs is kept at 135 deg f or higher.

Proper date marking & disposition

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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/4125/Food-SafetyOperator-Resources.*******************beef stew and beef gravy pans in the walk-in cooler passed the discard date 7-16. informed manager on duty. MCESD use by date policy for the rte/tcs reviewed. facility manager discarded food. please monitor use by date for rte/tcs on a daily basis.

Food properly labeled, original container

Core-3-302.12, C: Food Storage Containers Identified with Common Name of Food*****************found some Styrofoam containers filled with various powders. per manager all related to spices. please provide a label for the spice storage containers. manager corrected.

Single-use & single-service articles: properly stored and used

Core-4-502.13 (B), C: Single-Service and Single-Use Articles-Use Limitations; Milk Dispensing Tubes*************************at the milk self service dispenser, observed both milk and chocolate milk dispensing tubes with long extensions 2inches. showed facility manager to keep trimmed and preferably cut to an angle to assure drainage. manager resized/trimmed dispensers. corrected.

Adequate ventilation & lighting; designated areas used

Core-6-403.11, C: Designated Areas-Employee Accommodations for Eating/Drinking/Smoking********************8proepr placement for employee food plate and employee beverage cups and beverage bottles reviewed. observed a food plate placed on the back food prep. also employee using water bottles, opening them with food handler gloves on and putting drink bottle in the food prep. some drink cups also in the food prep. suggested to use a designated area for all employee and food volunteer beverage containers. also suggested to use cups with lids and straws for employee/food volunteer drinks. manager discarded all unapproved beverages.