08
Adequate hand washing facilities supplied & accessible
Priority Foundation-6-301.12, Pf: Hand Drying Provision. >>> Observed no paper towels available at handwashing sink next to 3-compartment sink. Hand drying provision such as individual, disposable towels, continuous towel system that supplies user with clean towel, heated-air hand drying device or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures shall be available at all handwashing sinks. Discussed with Person in Charge (PIC) importance of hand drying provision availability and recommend the use of paper towel holder or dispenser at handwashing sink. PIC placed paper towels at sink. 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.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
Core-4-602.12, C: Cooking and Baking Equipment. >>> Observed an accumulation of food debris on the inside of the microwave at customer self service area. The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Discussed cleaning frequency with Person in Charge (PIC). PIC cleaned microwave at time of inspection. 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.
Corrected At Time Of Inspection
21
Proper date marking & disposition
Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. In walk-in refrigerator, observed 6 open packages of hotdogs and various brats in 3 plastic containers without date marking. Person in Charge (PIC) stated they did not know when the packages were opened. TCS (time/temperature controlled for safety) food shall be clearly marked to indicate the date or day the food shall be consumed on premises, sold, or discarded when held at a temperature of 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Discussed importance of proper date marking with PIC. PIC discarded hotdogs and brats at time of inspection. 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.
Corrected At Time Of Inspection