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 put on apron and touch clothing, then handle clean dishes without washing hands. Employee had been stopped prior to continuation of handling clean dishes. Discussed with person in charge on hand washing policies and procedures. Employee had washed hands in the hand sink next to the cooking area and proceeded to handle clean dishes. Training shall occur to verify that employees are aware on proper hand washing policies and procedures.

Food-contact surfaces: cleaned & sanitized

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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 a collection of food debris on the slicer near the staff lounge. Person in charge had stated that the employees are to clean the slicer after every use. Discussed with person in charge on cleaning policies and procedures. Employee had brought the slicer to the dishwashing area to wash rinse and sanitize. Training shall occur to verify that employees are aware on proper cleaning policies and procedures.

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 chicken sandwiches in the warmers in the front room of the cafeteria with internal temperatures ranging from 127°F-131°F, the inside of the warmer had internal temperatures of 135°F. Had also observed the middle rack of pizza with internal temperatures of 127°F in the warmer next to the sandwiches. Other items warmer had internal temperatures of 140°F. Employee had stated that they had put the the chicken sandwiches and the pizza in the warmer one hour prior to inspection. Ensure proper hot holding temperatures of 135°F or more at all times. Employee had increased the temperature of the warmers to heat up the pizzas and sandwiches. Training shall occur to verify that employees are aware on proper hot holding policies and procedures.

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 salads in the side room of the cafeteria with internal temperatures of 56°F being held at room temperature. Employee had stated that they placed the salads in the room one hour prior to inspection and that they had forgotten to put the salads on ice and in the reach in cooler. Person in charge had stated that they have been using ice packs to keep the salads cold or they will put them in the reach in cooler in the cafeteria. Discussed with person in charge that items being held at cold temperatures must be kept at 41°F or below. Employee had voluntarily discarded the salads. Training shall occur to verify that employees are aware on proper cold holding policies and procedures. This is a second consecutive violation.

Plumbing installed; proper backflow devices

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained Observed a pan catching water underneath pipe for the prep sink in the front servicing area. Person in charge had stated that they prep sink pipe had been leaking for a while. Person in charge shall put in a service order to ensure that they prep sink is working within full working order.