Adequate hand washing facilities supplied & accessible

Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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 no paper towels at the handwashing sink between the coffee machine and the grill. Discussed with person in charge (PIC) that paper towels must be always available at handwashing sink. PIC restocked single-use paper towels. Discussed importance of providing hand drying provision to ensure proper hand washing with the PIC.

Food separated & protected

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination. - Observed egg wash in a container stored above pesto in the walk-in. Observed whole shelled eggs stored above bags of ROP soup in the walk-in. Person in charge (PIC) moved items to proper storage. Food items must be stored in a way to prevent cross contamination at all times.

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 carrot cake made with cream cheese frosting, coconut custard pie, & a chocolate cake made with heavy whipping cream in the reach-in cooler on the top shelf by the register with temperatures between 63 to 64*F. Observed reach-in cooler holding desserts with an ambient temperature of 69 to 70*F on the top shelf and with a temperature of 28 to 29*F on the bottom shelf. Cakes on the top shelf were voluntarily discarded by PIC at time of inspection. In the same cooler observed yogurt parfaits, juice, & single packaged cake slices stored on the middle and bottom shelves of the reach-in cooler by the register with an ambient temperatures between 37-39*F. Yogurt parfaits, juice, & packaged cake slices were moved to the walk-in by PIC at time of inspection. Discussed with PIC about not utilizing the cooler until it is able to hold TCS & RTE foods at 41*F or below. Observed package of alfredo sauce & package of garlic butter sauce with temperatures between 62 to 63*F under the grill on the cookline. Per person in charge (PIC), the alfredo sauce & garlic butter were brought out about an hour prior to inspection beginning. PIC placed alfredo sauce & garlic butter back into the walk-in at time of inspection. Discussed proper cold holding with the PIC. All TCS foods held cold must be held at 41*F or below at all times.

Wiping cloths; properly used & stored

Core-3-304.14, C: Wiping Cloths, Use Limitation - Observed quat sanitizer bucket at 0 ppm on the counter between the coffee machine and the grill. Person in charge (PIC) remade the sanitizer bucket at time of inspection which retested at 200 ppm. Discussed the importance of proper sanitizer levels with the PIC.

Food & non-food contact surfaces cleanable, properly designed, constructed, & used

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment - Observed freezer door in the walk-in unable to fully shut at time of inspection. Observed leak from the hot water handle of the faucet in the women's bathroom when turned on. All plumbing and equipment must be maintained in good repair and proper adjustment. Repair prior to next routine inspection.