Proper eating, tasting, drinking, or tobacco use

Core-2-401.11, C: Eating, Drinking, or Using Tobacco Observed personal drinks without both lids and straws throughout the kitchen. All personal drinks need a lid and a straw.

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. Observed employee wash hands for 3 sec. Had employee re-wash hands correctly. Discussed person in charge and employee about correct handwashing procedure. Handwashing is a critical factor in reducing fecal-oral pathogens that can be transmitted from hands to RTE food as well as other pathogens that can be transmitted from environmental sources. Many employees fail to wash their hands as often as necessary and even those who do may use flawed techniques. 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 at register helping customers then proceeded to work with open foods without first washing hands. Discussed "when to wash" with employee and person in charge. The hands may become contaminated when the food employee engages in specific activities. The increased risk of contamination requires handwashing immediately before, during, or after the activities listed. The specific examples listed in this Code section are not intended to be all inclusive. Employees must wash their hands after any activity which may result in contamination of the hands.

Food-contact surfaces: cleaned & sanitized

PRIORITY VIOLATION-4-602.11, P: Equipment Food-Contact Surfaces and Utensils-Frequency. 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 deli slicer that hadn't been used that day riddled with dried food debris. Large pieces of dried cheese pulled from slicer blades. Discussed cleaning frequency with person in charge and employee. Microorganisms may be transmitted from a food to other foods by utensils, cutting boards, thermometers, or other food-contact surfaces. Food-contact surfaces and equipment used for time/temperature control for safety foods should be cleaned as needed throughout the day but must be cleaned no less than every 4 hours to prevent the growth of microorganisms on those surfaces.

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; cooked pizza left out at room temp with an internal temp of 86F, butter and fresh garlic butter left out at room temp with internal temps of 78F-80F, and pizza sauce left out at room temp with an internal temp of 80F. Discontinue these practices. Discussed proper cold holding temps with employee and person in charge at time of inspection. Discussed holding all items as time as a control. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5oC to 57oC (41oF to 135oF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone.

Toxic substances properly identified, stored, and used

PRIORITY VIOLATION-7-201.11, P: Separation-Storage 1st consecutive violation. Long term intervention visit offered at time of inspection. Observed a spray bottle of glass cleaner on a shelf above food containers. Glass cleaner was removed and relocated. Separation of poisonous and toxic materials in accordance with the requirements of this section ensures that food, equipment, utensils, linens, and single-service and single-use articles are properly protected from contamination. For example, the storage of these types of materials directly above or adjacent to food could result in contamination of the food from spillage. Core-7-209.11, C: Storage-Other Personal Care Items Observed deodorant located on a rack in the walk-in. Employee personal care items may serve as a source of contamination and may contaminate food, food equipment, and food-contact surfaces if they are not properly labeled and stored.

Thermometers provided and accurate

Priority Foundation-4-302.12, Pf: Food Temperature Measuring Devices Observed no probing thermometers in establishment at time of inspection. Person in charge when to the store and got a thermometer during inspection. The presence and accessibility of food temperature measuring devices is critical to the effective monitoring of food temperatures. Proper use of such devices provides the operator or person in charge with important information with which to determine if temperatures should be adjusted or if foods should be discarded.

In-use utensils: properly used

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Observed in-use knives being store in between table and cutting board. Observed other in-use utensils being stored in between the wall and the prep-table. Discontinue these practices.

Warewashing facilities: installed, maintained, & used; test strips

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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 no chlorine testing strips at time of inspection. Get proper testing strips prior to re-inspection. Testing devices to measure the concentration of sanitizing solutions are required for 2 reasons: 1.The use of chemical sanitizers requires minimum concentrations of the sanitizer during the final rinse step to ensure sanitization; and 2.Too much sanitizer in the final rinse water could be toxic.

Plumbing installed; proper backflow devices

PRIORITY VIOLATION-5-201.11, P: Approved-Materials Observed a spray nozzle located on the end of the hose at the mop sink. Nozzle needs to be disconnected after every use as to not damage backflow device.

Toilet facilities: properly constructed, supplied, & cleaned

Core-5-501.17, C: Toilet Room Receptacle, Covered Establishments customers bathroom does not have a receptacle with a lid. Get a receptacle with a lid prior to next routine inspection. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.