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. ...........On cook line, employee handled ready to eat slider bun with bare hand. Instructed employee to discard slider, wash hands, and don gloves on both hands to prevent bare hand contact with ready to eat foods. See embargo form. Discussed the importance of glove usage when working with ready to eat foods. (B) Except when washing fruits and vegetables as specified under §3-302.15 or as specified in ¶¶ (D) and (E) of this section, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, single-use gloves, or dispensing EQUIPMENT.

Adequate hand washing facilities supplied & accessible

Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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. ..........At bar handwashing sink, soap dispenser not working. Instructed employee to provide working handwashing soap dispenser for proper handwashing procedures. Maintain all handwashing sinks stocked with both handwashing soap and hand drying towels at all times.

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 dry storage room, in two door reach in refrigerator, TCS foods (cut tomatoes, sauerkraut, shredded cheese, cooked onions) with internal temperatures of 44*F-47*F. Per employee TCS foods were in reach in refrigerator overnight. TCS foods (cut tomatoes, sauerkraut, shredded cheese, cooked onions) were discarded. See embargo form. Ambient temperature of refrigerator was 45.8*F, taken with inspector min/max irreversible thermometer. Discontinue storing of TCS foods in two door refrigerator until able to maintain proper cold holding temperatures throughout the day. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times.

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. ........On cook line, in prep table cooler, ham with date marks of 7/13 and 7/16, 8 days and 5 days past discard date. Ham was discarded. See embargo form. Discussed 7-day discard dates on TCS foods. 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. ...........On cook line, in cold holding drawers, corned beef and cooked brisket without proper date mark. Employee provided proper date mark of 4 days ago. Discussed proper date marking of TCS foods, with preparation date as Day 1 and then 6 additional days, for a total of 7 days.