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..........At warewashing machine, employee handled dirty dishware then handled clean dishware without a proper handwash in between each task. Instructed employee to re-wash dishware, and wash hands to continue with task. On cook line, employee handled raw meat with gloved hands, removed gloves and donned new gloves to continue with tasks, without a proper handwash. Instructed employee to discard gloves, wash hands, and don new gloves to continue with tasks on cook line. Discussed the importance of proper handwashing at warewashing area to prevent contamination and to prevent cross contamination with raw and ready to eat foods. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶ 2-403.11(B); (D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and (I) After engaging in other activities that contaminate the hands.

Adequate hand washing facilities supplied & accessible

Priority Foundation-5-203.11, Pf: Handwashing Sinks-Numbers and Capacities. 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. ...........In prep area, handwashing sink nearest cook line not working properly. Repair handwashing sink within 10 days to ensure proper number of handwashing sinks for use in kitchen. (A) Except as specified in ¶¶ (B) and (C) of this section, at least 1 HANDWASHING SINK, a number of HANDWASHING SINKS necessary for their convenient use by EMPLOYEES in areas.

Food-contact surfaces: cleaned & sanitized

PRIORITY VIOLATION-4-602.11, P: Equipment Food-Contact Surfaces and Utensils-Frequency. 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. ............On cook line, employee used probe thermometer without sanitizing before use (removed from probe sleeve on shirt) and after use (returned to probe sleeve on shirt), on TCS (time/ temperature control for food safety) foods. Instructed employee on proper cleaning of probe thermometer for monitoring internal temperatures of TCS foods. (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (4) Before using or storing a FOOD TEMPERATURE MEASURING DEVICE.

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. ..........At expo station, in salsa reach in cooler, salsa with internal temperatures of 47*F-54*F. Per manager, salsa was placed in reach in cooler <4 hours. Salsa was moved to walk in cooler to rapidly cool back down to the proper cold holding temperature. Ambient temperature of salsa reach in cooler was 44.7*F, taken with inspector min/max irreversible thermometer. Ambient temperature was adjusted at time of inspection. Monitor ambient temperature of salsa reach in cooler to ensure able to maintain proper cold holding temperature throughout the day, especially during busier times of service. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times.

Time as a public health control: procedures & record

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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. ............No written time as a public health control procedures available for TCS foods (cheese enchiladas, spinach enchiladas, pollo fundido, chille relleno) using time control. A time control procedure was provided at time of inspection, with accurate TCS foods listed on procedure. (A) Except as specified under ¶ (D) of this section, if time without temperature control is used as the public health control for a working supply of TIME/TEMPERATURE CONTROL FOR SAFETY FOOD before cooking, or for READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD that is displayed or held for sale or service: (1) Written procedures shall be prepared in advance, maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify: (a) Methods of compliance with Subparagraphs (B)(1)-(4) or (C)(1)-(5) of this section; and (b) Methods of compliance with § 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control.