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 use gloved thumb (observed to be touching raw eggs) to separate pre-cracked, raw, unpasteurized eggs into skillet and then touch RTE items in prep fridge without washing hands. Employee washed hands at time of inspection. Hands must be washed after handling raw foods, using the restroom, touching face/hair/self, and whenever contamination could occur.

Food-contact surfaces: cleaned & sanitized

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. Observed vegetable cutter stored as clean on bottom shelf of prep table in back room to have visible food debris. Also observed two vegetable peelers with visible food debris on blades and general grime on handles stored as clean on white utensil rack next to back door. PIC had all items re-washed, rinsed, and sanitized. Dishes and utensils must be clean to sight and touch to prevent growth of bacteria and contamination.

Proper cooling methods used; adequate equipment for temperature control

Core-3-501.15 (B), C: Cooling Methods; Cooling containers. 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. Observed cooked pasta in plastic containers approximately 10 inches deep in walk in to still be in the process of cooling being stored with tightly fitted lids. Had PIC take lids off at time of inspection. Food items should be cooled in a way to allow maximum air flow to ensure cooling times and temperatures are met. Cooling must take place from 135*F to 70*F within 2 hours and from 70*F to 41*F within an additional four hours to prevent growth of bacteria. 2nd Consecutive Violation

Physical facilities installed, maintained, & clean

Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed standing water underneath mechanical dishwasher and buildup of food debris and general grime in area and on lower wall under dishwasher. Observed food debris and dried liquid splashes on corner wall of cookline behind small prep fridge table & salad fridge. Observed food debris in unused ice basin behind registers in front of lemonade containers. Also observed food debris and general grime/dust buildup on back of white utensil storage rack by back door and on metal racks holding dry goods across from prep table BOH. Clean and clean at a frequency to prevent buildup of food debris, dirt, dust, grease, and other organic matter.