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. ------ At the hand washing sink near the dishwasher, observed an employees wash their hands for 5 seconds with soap before rinsing off. Discussed that hand washing should include wetting hands, applying soap, vigorous scrubbing for 10-15 seconds before rinsing off and turning the handle off with a paper towel. Discussed the whole process should take approximately 20 seconds. The employee re-washed at the hand sink before returning to work. 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 an employee place dirty dishes on a dish rack before removing cleaned dishes from the dish machine and placing them back on the wire rack. Discussed that when changing tasks that the soiled gloves must be removed (if being used), and hands must be properly washed before applying new gloves or returning to work. The employee was instructed to wash their hands before donning 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. ------ At the dishwasher, observed dishes being washed, rinsed and sanitized in a solution containing 0ppm chlorine sanitizer when measured with a chemical test strip. Discussed that chlorine sanitizer concentration should be maintained between 50-100ppm and verified with a chemical test strip. Manager stated the dishwasher has been used all morning. Observed that the sanitizer line had not been fully primed and no sanitizer was dispensing. After priming the line the machine was run again and remeasured with a concentration of 50ppm when measured with a chemical test strip. Discussed having the machine serviced to ensure there are not breaks in the line causing sanitizer to not be able to stay primed in the line. The manager had recently washed dishes run back through the machine. Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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. ------ On the meat slicer blade, observed an accumulation of food debris on the under side of the blade and behind the blade guard. The PIC stated the blade had been cleaned after being used earlier this morning. Also observed the food processor with visible food debris on the knob under the blade guard. On the dish rack, observed multiple dishes stored as cleaned with visible food debris. Discussed maintaining food contact surfaces clean to the sight and touch. All items were moved to the dishwasher to be washed, rinsed and sanitized.

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. ------ In the walk in cooler, observed a metal pan of diced tomatoes dated 2/10-2/16 and a container of house-made ranch dressing dated from 2/2. Please ensure all TCS food items are date marked properly and used or discarded no more than 6 days after their day of preparation for a total of 7 days. Since the foods had been prepared more than 7 days prior, the PIC voluntarily discarded the diced tomatoes and ranch at the time of inspection (see embargo).

Wiping cloths; properly used & stored

Core-3-304.14, C: Wiping Cloths, Use Limitation ------Observed damp wiping cloths stored on the counters near the steamer and server expo areas. Discussed that unless dry, sani towels should be kept in an approved sanitizer at the appropriate concentration (50-100ppm for chlorine). The manager removed the wet towels to be cleaned and placed new towels on the counter stored in a chlorine solution measuring 50ppm.

Physical facilities installed, maintained, & clean

Core-6-201.13, C: Floor and Wall Junctures, Coved, and Enclosed or Sealed ------ In the walk in cooler, observed tile cove basing in disrepair and separating from the wall near the walk in entrance and inside near the entry points around the walk in freezer door. Repair/replace cove basing to restore a smooth and easily cleanable surface prior to the next routine inspection.