Hands clean & properly washed

Priority Foundation-2-301.15, Pf: Where 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.--Employees were observed washing their hands at the prep sink and not the designated handwashing sink. Employees were advised that the only place to wash their hands is the handwashing sink. Employees properly washed their hands at the designated handwashing sink at time of inspection.

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.--A slicer was observed to have food debris on the blades at time of inspection. An employee stated that the machine was not used that day. Employees were educated that the slicer needs to be properly washed after every use and the slicer was disassembled and properly washed at time of inspection.

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.--In the cold holding unit in the kitchen there was mozzarella cheese at 48*F, smoked salmon at 48*F, pasta sauce between 45*F-58*F and salsa at 49*F. Employee stated that the food had been in the unit between 2 to 6 days and they had not been sitting out. Employees were advised to use their probe thermometers to make sure that food is held cold at 41*F. The foods were discarded at time of inspection.

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.--A container of cooked beef and onions was in the cold holding unit but was dated 10/3, which was supposed to be thrown away on 10/9 - the day before inspection. Employees were educated on proper date marking procedures and to add 6 days to the day the food is cooked. The food was discarded at time of inspection. 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.--There was a container of cooked pasta in the cold holding unit in the kitchen without a date mark on it. The employee stated that the pasta was made on 10/7. The employee was educated on proper date marking procedure and the pasta was properly labeled at time of inspection.

Thermometers provided and accurate

Priority Foundation-4-302.12, Pf: Food Temperature Measuring Devices--Devices--Establishment does not have probe thermometers readily available to test food temperatures. PIC was advised that probe thermometers shall be provided and readily accessible for use in ensuring attainment and maintenance of food safety. The owner brought 3 probe thermometers at time of inspection.

Wiping cloths; properly used & stored

Core-3-304.14, C: Wiping Cloths, Use Limitation--A wiping cloth was in a sanitizer bucket but the bucket had a concentration of less than 10 ppm of chlorine inside of it. An employee stated that they just had made the sanitizer. Employees were advised that chlorine needs to be between 50-100 ppm to properly sanitize surfaces. An employee remade the sanitizer at time of inspection.

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

VIOLATION-4-102.11 (A)(1) and (B)(1), P: Characteristics-Single-Service and Single-Use; Migration of Deleterious Substances; Safe--In the freezer it was observed that raw bacon was stored in grocery bags without first being stored in food-safe storage bags. Employees were advised to store food in food-safe storage bags only to prevent possible contamination. The bacon was discarded at time of inspection.