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. ........In Verde Pub, employee handled raw hamburger with gloved hands, then handled cooking utensils without a proper glove change and handwash. Instructed employee to wash handle of utensil, discard gloves, wash hands, and don new gloves to continue with task. Discussed the importance of proper handwashing, especially after handling raw proteins. 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.

Food-contact surfaces: cleaned & sanitized

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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. ..........In Verde Pub, at in use warewashing machine, at dishware surfaces, no detectable chlorine sanitizer. After empty bottle of sanitizer was changed for full bottle, machine was primed, and run with a concentration of 50-100ppm of chlorine sanitizer. Discussed more frequent monitoring of sanitizer concentration at pub warewashing machine, especially at start of day or periods of inactivity.

Proper hot holding temperatures

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. ...........In employee meals hot holding box, hamburgers and hot dogs with internal temperatures of 110*F-130*F. Per manager, hamburgers and hot dogs were for employee meals and on buffet <2 hours. Hot dogs were re-heated to 165*F and placed in hot holding unit to be held at 135*F and hamburgers were discarded. See embargo form. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times.