Hands clean & properly washed

PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure. 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 every employee that washed their hands, wet their hands, put soap on and immediately scrubbed and rinsed soap off under running water with a total of handwashing occurring for 3-10 seconds then dried with paper towels. Informed Manager that the proper hand washing procedure is to wet hands, put soap on hands, lather soap (not under running water) to create friction between hands while scrubbing and lathering, rinse then dry with paper towels. The total handwashing procedure should last 20 seconds. Recommend educating and training staff on proper hand washing procedure to ensure the microbial log reduction is reduced with every handwashing. 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 at the dishwasher handling dirty dishes while wearing gloves then immediately go to the grill and stir foods on the grill top and handle the clean food-contact utensils. Observed an employee wearing gloves touch their knee, shorts and wipe gloves on apron then with the same gloves continue to handle bread and clean food-contact surfaces. Informed employees and manager that handwashing shall occur in between changing tasks from non-food to food, after touching any part of the body including clothing and when switching from handling dirty dishes and clean. After being educated, employees washed their hands properly.

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. Observed in walk-in located outside (east of kitchen) with cooked pasta, various sauces, chopped spinach measuring an internal temperature of 44-52*F. Dates on the containers were from 8/24-8/26. As per manager, the foods were in the walk-in since their prep date on the container. The morning of the inspection a refrigeration technician was on-site fixing the walk-in. As per manager, employees reported that the walk-in was not working properly the night prior to inspection. At time of visit, the walk-in ambient air temperature measured 40*F. Manager provided receipt of repairs during inspection. Manager voluntarily discarded the items listed above (see embargo sheet). Recommend when a refrigeration unit is not working properly to move all TCS foods to working refrigeration units. Observed prepackaged cut romaine lettuce in salad make table in main kitchen with an internal temperature of 51*F. The lettuce was sitting on top of a large container above the fill rim with the reach-in door open during lunch service. As per employee, the lettuce had been there for 1 hour. All other TCS foods measured 41*F and below. Employee moved the bags of lettuce to the bottom section of the prep table. Please do not over fill the lettuce or pile food on top of each other to ensure proper refrigeration circulates throughout all surfaces to maintain at 41*F or below.

Time as a public health control: procedures & record

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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. Observed chipotle butter, scampi butter and roasted jalapenos sitting out at room temperature with an internal temperature of 88*F. Timestamps on containers had dates of 8/26 (a day prior to inspection). As per employee, the TCS foods had been sitting out at room temperature for 2 hours and they forgot to timestamp the items. The policy on Time as a Control was verified with the manager. Employee timestamped the items during the inspection. Please ensure that all items written in the policy are timestamped so they are verified to be discarded.

Physical facilities installed, maintained, & clean

Core-6-501.12, C: Cleaning, Frequency and Restrictions. Observed dust on ceiling lighting, around hood above pizza oven, and near dish area between reach-ins and dishwasher with accumulated debris. Observed in bar area in between dishwasher, sinks and other equipment with build up black debris and particles. Please increase the frequency of physical facilities to prevent debris from building up.

Adequate ventilation & lighting; designated areas used

Core-6-202.11, C: Light Bulbs, Protective Shielding. Observed four light bulbs in storage room used for clean food-contact surfaces with no shield or shatter-resistant bulbs. Please provide shield or change out light bulbs.