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.----Employee handling personal phone then went to glove up and handle food items without washing hands. Employee touching face went to handle clean equipment and food items without washing hands. Employees were asked to wash hands when changing tasks. Ensure that employees wash hands after engaging in activities that may contaminate hands.

Food separated & protected

Core-3-302.11 (A3-8) , C: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. 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.-----Raw beef stored over deli sandwiches in reach in cooler. (*Both items were covered with a lid.) Employee relocated beef to proper location. Ensure that food and/or ice are protected from cross contamination during storage, preparation, display.

Food-contact surfaces: cleaned & sanitized

Core-4-602.12, C: Cooking and Baking Equipment----The interior of microwave with excess old food debris/soil residue along top. PIC stated that microwave would be cleaned. The food-contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours.

Proper hot holding temperatures

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding.----Sausage-99-107F in hot holding unit. Employee stated that sausage was made within last two hours and reheated the sausage. Keep PHF/TCS foods in hot holding at 135F or above.

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.----Milk-52F, butter-75F, cream cheese-77F, and yogurt-55F in walk in cooler, speed rack next to cook line, and ice bath in prep area. PIC stated that yogurt had been recently removed from cooler and relocated to walk in cooler. (*Walk in temperature was below 41F.) PIC was unsure of how long all other items had been out of proper temperature and discarded-see embargo form. Keep PHF/TCS foods in cold holding at 41F or below.

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.-----Pudding with no date mark, cooked chicken with 6-9 date mark, bean puree with no date mark, sweet and sour (made with chicken broth) with no date mark, 3 bean salad with 6-8 date mark, cooked rice with 6-18 date mark, mashed potatoes with no date mark, house made tartar sauce with 6-9 date mark, and franks with no date mark. PIC was unsure of when rice, bean puree, pudding, franks, and mashed potatoes were made and discarded items-see embargo form. Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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.---Hard boiled eggs, ham, and deli sandwiches with no date marks. PIC stated that all items were made within last four days and provided date mark. Ensure that ready to eat PHF/TCS foods are properly date marked and are disposed of when the date mark has been surpassed.

In-use utensils: properly used

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage-----Multiple (more than 5) ice cream scoops stored in dirty standing water in prep area. Water temperature was 77F. Ensure that in use food/ice-dispensing utensils are properly stored between uses to reduce potential contamination.

Physical facilities installed, maintained, & clean

Core-6-501.12, C: Cleaning, Frequency and Restrictions--Dust present on ceilings and fans in walk in cooler. PIC stated that ceiling would be cleaned. Ensure that physical facility is cleaned as frequently as necessary.