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....A kitchen employee was handling dirty dishes and proceeded to put away clean dishes without washing hands in between. The person in charge was notified of the issue and the employee was sent to wash hands again. A kitchen employee was observed cracking raw eggs and then grabbed a piece of ready-to eat bread that came out of the toaster. The PIC sent employee to wash hands at the time of inspection. 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 educational handout was given to the person in charge as well as a sticker on how to wash 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....Underneath the hot holding table, a pan of mashed potatoes had an internal temperature of 58*F. The person in charge (PIC) verified the temperatures using the establishment's thermometer. The PIC stated the item had recently been taken out of the walk-in cooler. Informed the person in charge (PIC) that TCS foods shall be kept at 41*F for food safety. The food item was moved back to cooler at the time of inspection. The PIC was interested in doing time as control for this particular food item. A time as a control policy template was given to the PIC.

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....Caldo (beef stock) dated 9/15/19, spanish sauce (contains cooked vegetables) dated 9/24/19, and sierra sauce (contains meat) dated 9.24.19 were found in the walk-in cooler. Food items were held for more than 7 days without disposing. Person in charge discarded the items at the time of inspection. Please ensure RTE/TCS food items are not kept for more than 7 days in the refrigerator after being opened/prepared/cut/cooked. Provided date marking educational handout and sticker to person in charge.

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...Several large containers of whole cooked potatoes were being cooled on a shelf outside of the walk-in cooler. The potatoes were cooked 2-3 hours prior, per person in charge (PIC). They had internal temperatures of ranging from 48-78*F. Some of the containers had minimal ice and were not fully covered with ice. Instructed the PIC to put more ice on the potatoes to ensure proper cooling. The PIC stated there is not enough space in the walk-in cooler to cool large amounts of food. Food must be cooled from 135*F to 70*F within 2 hours, then from 70*F to 41*F in next 4 hours (6 hours total). Two cooling handouts were given to the PIC. Suggested the PIC to use cooling logs to ensure the procedure work.

Physical facilities installed, maintained, & clean

Core-6-501.12, C: Cleaning, Frequency and Restrictions..Build-up of grease, food, and trash, and spills were found behind or underneath the large equipment in the kitchen area such as behind the dishwashing station, fryer, stove and milk dispenser table. Also, the walk-in cooler, there was food adhering to the ceiling and dark material was found adhering to the cooler fans as well as behind the coils and piping. The person in charge stated they will move equipment and clean the areas as soon as possible. Per FDA Food Code 2013, "A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. Primary cleaning should be done at times when foods are in protected storage and when food is not being served or prepared." Please clean prior to next routine inspection. Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability...The wall is in disrepair with wood exposed behind the prep-table in the kitchen area. There paint peeling off the ceiling above the ovens and on the rack were potatoes are being cooled. The cove base was missing in the dish washing station area and in the cookline area. The floor near the dishwashing machine is pitted and despair causing water to pool. Physical facilities shall be maintained in good repair to be smooth, easily cleanable, and non-absorbent. Please ensure these are items are addressed prior to next routine inspection