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 an employee handling cherry tomatoes with their bare hands, and per the employee, these cherry tomatoes would not be cooked before being served. Had PIC discard all of the cherry tomatoes that they had touched with their bare hands. Please ensure that all ready-to-eat food items do not come into contact with anyone's bare hands in order to prevent the spread of harmful bacteria.

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.---- In the prep table across form the grill, measured green chili sauce, cooked chorizo, and chorizo gravy all at 53*F. Also measured cut spinach at 47*F. Additionally, measured pepper jack, cheddar, American, shredded Mexican blend, and shredded cheder cheeses, all between 49-53*F. Per PIC, no one had taken a temperature of these items recently. Had PIC discard all of these items. Please regularly check the temperatures of all cold temperature sensitive (TCS) items to ensure they are at 41*F or below. Cold food above this temperature can grow harmful bacteria and lead to foodborne illness.

Proper date marking & disposition

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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.----- In a reach-in fridge, observed three containers of pickled red onions, two dated from 1/20, and one container dated from 1/26. Per PIC, these red onions are added to a hot brine solution and then cooled. Had PIC discard all three containers for being past the 7 days. Any non-temperature sensitive food item that is hot brined must not be kept longer than 7 days in order to prevent harmful bacteria growth. Discussed cold brining to allow the pickled onions to be kept longer than 7 days. Additionally, in a different reach-in fridge, observed two containers of cooked tomatoes, dated rom 1/27. Had PIC discard both containers. Please ensure all cooked vegetables (and all other TCS items) are not kept longer than 7 days to prevent harmful bacteria growth. ---------------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.---- In a reach-in fridge, observed an opened package of pepper jack cheese, an opened bottle of cows milk, and an opened bottle of heavy cream, all with no date marks. Per PIC, they had been opened the previous day. Had PIC place a correct date mark on these items. Please ensure that all temperature sensitive food items are marked with the day that they were opened/prepared in order to prevent the food from staying longer than 7 days. Certain bacteria, such as Listeria, can growth to harmful amounts even when kept under proper refrigeration.

Proper cooling methods used; adequate equipment for temperature control

Core-3-501.15 (B), C: Cooling Methods; Cooling containers. 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/4617/AMC-Toolbox---Cooling.--- In the prep table across from the grill, observed a container of sliced ham measured at 53*F in the top part of the table. Per PIC, this item had been sliced within the last hour. Had PIC move the ham to the reach-in to properly cool. Any TCS item that is not 41*F or below shall be cooled in an appropriate fridge, such a s a reach-in or the walk-in. The tops of prep tables do not have sufficient air flow to cool items.