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.>>>Observed employee on the cook line put raw ground beef patties on the stove with their gloved hands, de-glove, immediately put new gloves on, and transfer a cooked ground beef patty to a burger bun. Person in charge was informed per code all employees must wash their hands after handling raw animal proteins before putting new gloves on. Discussed with person in charge challenges of having their burger chef in the middle of the cook line and how during service it is hard for them to handle raw patties and get around other chefs to wash their hands and return to the line. Inspector suggests one of the following corrections: have one dedicated employee to handling raw ground beef burgers and make that their only job (just as how they have one employee handling raw chicken), handle the raw beef patties with tongs, or use a double glove method where they put a loose glove on over their gloves to handle the raw round beef patty and then shack it off without touching it. Person in charge indicated they would explore these options but until then they will train staff to wash their hands after handling any raw animal proteins before putting on new gloves.

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.>>>Observed 200+ ppm of chlorine off of a plate that had just come out of the low temperature dishwasher. Person in charge shut down machine, called service, and instructed employees to rewash, rinse, and sanitize plates that had just run through the machine in the 3-compartment sink with the appropriate concentration quaternary ammonia. Also observed left high temperature dishwasher behind the main bar actively washing cups with a final rinse temperature of 156.3*F; person in charge shut down machine, called service, and instructed employees to use the right high temperature dishwasher that had an observed final rinse temperature of 163.5*F. Person in charge was reminded to monitor sanitizer concentrations and final rinse temperatures of dish washers on site to ensure they are sanitizing food contact surfaces to the correct parameters; chlorine sanitizer must be between 50 - 100 ppm and high temperature dishwashers must have a final rinse temperature of at least 160*F at the plate level.

Toxic substances properly identified, stored, and used

Priority Foundation-7-102.11, Pf: Common Name-Working Containers>>>Observed spray bottles of yellow and blue liquid behind the bar. An employee indicated. Person in charge indicated the yellow liquid is peroxide and the blue liquid is glass cleaner; person in charge labelled both spray bottles. Establishment must label all chemicals moved to working containers to avoid dangerous misuse of the contents.

Approved thawing methods used

Core-3-501.13, C: Thawing>>>Observed completely thawed cubed raw tuna in reduced oxygen packaging (ROP) that bears a label that it is to be kept frozen until time of use. Fish must be removed from ROP prior to thawing or immediately upon completion of thawing. Person in charge indicated they will start slicing the packaging prior to thawing. Retailers should be aware that when a manufacturer packages fish and fishery products a hazard analysis is required under 21 CFR Parts 123 and 1240, Procedures for the Safe and Sanitary Processing and Importing of Fish and Fishery Products (the Seafood HACCP Rule) to provide for control for nonproteolytic C. botulinum. Factors that make formation of C. botulinum toxin reasonably likely to occur during finished product storage and distribution are those that may result from the use of a reduced oxygen packaging (ROP) environment in a food that does not contain barriers to growth of C. botulinum. If freezing was chosen by the manufacturer as the barrier to control for nonproteolytic strains of C. botulinum, then each individual package of the ROP fish should be labeled to be kept frozen and thawed according to the manufacturer's label instructions. Typically ROP fish will come into retail food establishments in a frozen state with a label that indicates to thaw immediately before use or indicates that the product needs to be kept frozen, and thawed under refrigeration immediately before use.