Certification by accredited program, compliance with Code, or correct responses

Priority Foundation-2-102.11(A), B) and (C)(1), (4)-(16), Pf: Demonstration; Demonstration of Knowledge---Observed several different priority violations directly related to food safety in the establishment. The employees were unable to demonstrate food safety knowledge or answer questions related to these violations during the inspection. The corrections to these priority violations were corrected with the employees, and a demonstration/training of how to use chlorine sanitizer was done with the employees.

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 touch their hair while making a hot dog. Employee did not wash their hands at any point. Employee was stopped, and hand washing was discussed with the employee. The employee then demonstrated proper hand washing.

No bare hand contact with RTE foods or approved alternate method properly followed

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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 grab a hot dog bun with their bare hands. Employee was stopped and told to use gloves when touching RTE foods. The bun was discarded at the time of inspection. Per employee, there were no gloves available in the establishment, and one of the other employees had went to the store to purchase gloves. The other employee returned later with gloves. RTE foods should never be handled with bare hands to prevent contamination.

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. ---Observed pastrami and sausage being hot held at an internal temperature of 130'F. Per employee, these food items were put in the hot well around noon. Employee moved the food to the oven to be reheated to 165'F. The hot well did not have enough water in the well at the time of inspection. Water was added to the hot holding well at the time of inspection. Foods being hot held must maintain a temperature of 135'F. ***Repeat violation

Proper date marking & disposition

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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. ---Observed the following TCS foods not date marked: Tzatziki sauce, meatballs, chili, and sausage. Per employee the Tzatziki sauce was opened last Wednesday, the meatballs were made last Thursday, the chili was made last Saturday, and the date for when the sausage was made was unknown. The Tzatziki sauce and sausage were discarded at the time of inspection. Employees added dates to all the other TCS foods. TCS foods must be date marked for 7 days.

Time as a public health control: procedures & record

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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. ---Observed pizza sitting on top of the oven. Time as a control was being used for the pizza. There was no time as a control documentation observed for the pizza. Employee documented the time for the pizza on paper at the time of inspection. When using time as a control for TCS foods the start or discard must be clearly labeled for that particular food item***Repeat violation

Toxic substances properly identified, stored, and used

PRIORITY VIOLATION-7-201.11, P: Separation-Storage---Observed unlabeled spray bottles with an unknown substance stored next to baking soda and a container of cinnamon. Per employee, the unknown substance may be scented bleach. The spray bottles were emptied at the time of inspection. Discussed with employees to not store any chemicals next to food/spices to prevent contamination. PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals---Observed two bottles of scented bleach (fresh and lavender scented) next to the 3 compartment sink. The establishment did not have any regular non-scented bleach at the time of inspection. The two bleach bottles were discarded, and one of the employees went to the store to grab non-scented bleach. Scented bleach should never be used for sanitizing. Priority Foundation-7-102.11, Pf: Common Name-Working Containers---Observed two spray bottles with a blue liquid, and a yellow liquid with no label. Per employee, both bottles were degreaser. Employee labeled the spray bottles at the time of inspection. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.

Wiping cloths; properly used & stored

Core-3-304.14, C: Wiping Cloths, Use Limitation---Observed a wet wiping cloth sitting out on the counter. The wiping cloth was returned to the sanitizer bucket. Discussed with employees to keep wiping clothes in sanitizer buckets when not in use.

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

Priority Foundation-4-202.11, Pf: Food-Contact Surfaces-Cleanability; Smooth, Easily Cleanable. 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 two bowls with a heavy accumulation of burnt grease on them, and were not smooth and easily cleanable. The bowls were discarded at the time of inspection. All food contact surfaces must be smooth and easily cleanable.