Food separated & protected

PRIORITY VIOLATION-3-304.11, P: Food Contact with Equipment and Utensils, and Linens. 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/4621/AMC-Toolbox---Cross-Contamination. Observed a condiment squeeze bottle inside a food container in the prep cooler by the cook line, the bottom of the bottle was in direct contact with the food. The person in charge removed the condiment bottle and discarded the food in the container at the time of inspection. Discussed food only contacts surfaces of equipment and utensils that are cleaned & sanitized or contact single-service and single-use articles and cleaned linens.

Food-contact surfaces: cleaned & sanitized

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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 the mechanical dishwasher in use with 0ppm chlorine sanitizer. The person in charge had the mechanical dishwasher serviced at the time of inspection and the sanitizer concentration of 50-100ppm was verified. Discussed chlorine sanitizer concentration of 50-100ppm for manual and mechanical ware-washing. Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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 build up of organic matter inside the dispensing nozzles of the soda machine by the chips and salsa station. The person in charge removed the nozzles for cleaning at the time of inspection. Discussed surfaces of utensils and equipment contacting food that is not TCS food shall be cleaned: at any time when contamination may have occurred; at least every 24 hours.

Toxic substances properly identified, stored, and used

Core-7-209.11, C: Storage-Other Personal Care Items Observed an open employee personal drink stored on the prep table directly adjacent to cooked ready to eat chicken that was being prepped by the employee. The employee removed the personal drink and placed it in the designated employee storage area at the time of inspection. Observed a plastic grocery bag with bottled drinks stored directly on top of a cutting board at a prep station by the cook line. The person in charge removed the grocery bag and the cutting board for washing before returning to the prep station. Discussed storing personal items in designated employee area to protect from contamination.

In-use utensils: properly used

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Observed in use tongs and ladles stored on top of lids at the hot holding station with the food contact surface of the utensils in direct contact with the handles, observed in use tongs stored hanging from the drip system of the ventilation hood above the cook top. The person in charge removed all the utensils for washing and placed new utensils to be stored inside food containers and/or in a clean empty container to protect from contamination. Discussed between use storage of in use utensils must be left sitting in water that is 135?F or hotter and not hung on exhaust hood frame or equipment handles between uses.

Physical facilities installed, maintained, & clean

Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed an accumulation of dust and soils on the fan covers and ceiling of the walk in cooler. Discussed cleaning frequency to protect from contamination of foods stored in uncovered containers.

Adequate ventilation & lighting; designated areas used

Core-6-202.11, C: Light Bulbs, Protective Shielding Observed no protective covering of the ceiling lights directly over areas of food storage and food prep. Discussed light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles.