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. .........On cook line, employee touched trash can, then continued handling wiping cloths and utensils on cook line, with same gloved hands. Instructed employee to remove gloves, wash hands, and don new gloves to continue with tasks. Discussed the importance of proper handwashing. 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.

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. .............. On cook line, in two end prep table coolers, various TCS foods (cut lettuce, cut tomatoes, cooked vegetables, sliced meats, soft cheeses) with internal temperatures of 47*F-50*F. Per manager, TCS foods were in prep table coolers <4 hours. Manager moved TCS foods (cut lettuce, cut tomatoes, cooked vegetables, sliced meats, soft cheeses) to walk in cooler to rapidly cool back down to the proper cold holding temperature. Ambient temperatures of units were 52.3*F and 51*F, taken with inspector thermometer. Discontinue use of two end prep table coolers for storing of TCS foods until repaired and able to maintain proper temperature throughout the day. Repair company was called at time of inspection. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times.