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....The kitchen employee was observed cutting raw beef with gloves hands and then proceeded to handle ready-to-eat chicken using same gloves. The person in charge was informed of the issue and employee was immediately instructed properly wash hands. Per FDA Food Code 2013, food employees must wash their hands after any activity which may result in contamination of the hands this includes handling raw meats, touching bare human body parts (except arms), coughing or sneezing, using the toilet, and handling dirty equipment or utensils. Switching gloves only is not sufficient. A when to wash hands handout was given to the person in charge as well as a sticker on how to wash hands. 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....An employee in the kitchen were observed washing hands in approximately 10 seconds. Informed person in charge about proper hand washing procedure for employees. Demonstrated and gave stickers/handouts about how and when to wash hands to kitchen staff. First start by wetting my hands, adding soap, scrub vigorously for 10-15 seconds, and then rinse hands in warm running water (minimum of 20 seconds for total procedure).

Proper cooling methods used; adequate equipment for temperature control

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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 reach-in refrigerator a large bucket of cooked beans had an internal temperature of 80*F. The person in charge (PIC) stated the food was placed to cool within two hours ago. The product was separated into smaller containers at the time of inspection. Please ensure food items are cooled from 135*F to 70*F within in the first two hours and then from 70*F to 41*F in the next following 4 hours (total 6 hours) to prevent bacterial multiplication and toxin production. Also, informed PIC the cooling time starts when the food drops below 135*F. Provide cooling handout and cooling methods handouts.

Wiping cloths; properly used & stored

Core-3-304.14, C: Wiping Cloths, Use Limitation...The in between-use wiping cloths used to wipe down the cutting boards were not being stored in a bucket of sanitizer. Cloths should be submerged in a sanitizing solution when storing in between-use. Person in charge placed wiping towels inside a sanitizing solution at the time of inspection.

Food & non-food contact surfaces cleanable, properly designed, constructed, & used

Core-4-501.12, C: Cutting Surfaces...The cutting boards being used in the kitchen to cut cooked chicken is heavily scratched and scored. Discussed increasing replacement frequency to prevent cutting boards from becoming too scratched and scored. Per FDA Food Code 2013, “Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced” ."Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces.

Non-food contact surfaces clean

Core-4-602.13, C: Nonfood Contact Surfaces...The interior of the reach-in refrigerator has food spills and accumulation of organic debris as well as the door handles of the refrigerator. Please clean on a regular basis to prevent such build-up. FDA Food Code 2013, "Non-food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues....The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests."