Proper eating, tasting, drinking, or tobacco use

Core-2-401.11, C: Eating, Drinking, or Using Tobacco-----Observed employee drinks stored on work table near deli slicer as well as glasses and keychain on base of deli slicer. Person in charge removed items to lockers at the time of inspection. Employee food, drink and other personal belongings should be stored below or away from food, food contact surfaces, clean equiopment, utensils and single-service items to prevent contamination.

Food-contact surfaces: cleaned & sanitized

PRIORITY VIOLATION-4-702.11, P: Cleaned and Sanitized Before Use After Cleaning. 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/4574/AMC-Toolbox---Food-Contact-Surfaces.-----Observed employee wash and rinse dishes before setting on drainboard to dry with no final sanitizer soak. Inspector inquired about sanitizer step, and if dishwashing was complete. Per employee, they were done with dishwashing and were moving on to another task. Person in charge filled sanitizer compartment with sanitizer and had employee submerge dishes in sanitizer for appropriate time before air drying. All food contact surfaces must go through a 3 step wash, rinse and sanitize process with proper concentration sanitizer to ensure proper cleaning and sanitizing.

Proper cold holding temperatures

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: 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.-----Observed shredded lettuce (53 *F), feta cheese (45 *F), diced tomatoes (48 *F) and hummus (45-48 *F) inside top of prep table at the time of inspection. Person in charge moved items to walk-in cooler to cool. Ambient temperature around the prep table was between 80-96 *F. Please maintain TCS foods at or below 41 *F at all times to prevent bacterial growth. Lids were observed open for some time during inspection between customers. Discussed the importance of maintaining the lids closed between customers to prevent food sitting in the danger zone. Ice sheets were recommended during high volume periods to help maintain temperatures when the lids are open.

Toxic substances properly identified, stored, and used

PRIORITY VIOLATION-7-207.11 (B), P: Restriction and Storage-Medicines; Storage & labeling-----Observed bottle of Tylenol stored on shelf above deli slicer. Person in charge relocated to medicine storage locker at the time of inspection. Medicines must be stored below or away from food, food contact surfaces, equipment, utensils and single service items to prevent contamination.

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

Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence-----Observed fly paper inside kitchen above food prep and food transport areas. Person in charge removed at the time of inspection and will consult with pest control specialist regarding the installation of an enclosed fly light to control for flying insects as needed. Fly paper is not an approved trapping methods because flying insects are not guaranteed to stick to the paper and could fall into or onto food, food contact surfaces, clean equipment, utensils and single service items.

Contamination prevented during food preparation, storage & display

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises-----Observed steak spit beings stored on sheet pan on the floor of the walk-in cooler. Person in charge moved to shelf at the time of inspection. All food must be stored at least 6 inches above the ground to prevent contamination from the premises.

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

PRIORITY VIOLATION-4-102.11 (A)(1) and (B)(1), P: Characteristics-Single-Service and Single-Use; Migration of Deleterious Substances; Safe-----Observed steak spit wrapped in a plastic to-go bag at the time of inspection. Person in charge removed and wrapped in plastic wrap. To-go bags should not be used in direct contact with food because they are made from materials that may not be food safe. Please use food grade bags, or food safe overwraps to protect foods.