No bare hand contact with RTE foods or approved alternate method properly followed

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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. .............In expo area, employee handling ready to eat cilantro with bare hands. Instructed employee to discard cilantro, wash hands, and don gloves when working with ready to eat foods. Discussed the importance of glove usage when working with ready to eat foods. (B) Except when washing fruits and vegetables as specified under §3-302.15 or as specified in ¶¶ (D) and (E) of this section, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, single-use gloves, or dispensing EQUIPMENT.

Required records available; shell stock tags, parasite destruction

Priority Foundation-3-203.12, Pf: Shellstock, Maintaining Identification. 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/4619/AMC-Toolbox---Approved-Source. ..........Establishment uses fresh shellfish. Current shellfish tags not organized and no last used date noted on tags. Instructed manager on organization of shellfish tags and to write last used date on each tag. (B) The date when the last SHELLSTOCK from the container is sold or served shall be recorded on the tag or label. (C) The identity of the source of SHELLSTOCK that are sold or served shall be maintained by retaining SHELLSTOCK tags or labels for 90 calendar days from the date that is recorded on the tag or label, as specified under ¶ B of this section, by: (1) Using an APPROVED record keeping system that keeps the tags or labels in chronological order correlated to the date that is recorded on the tag or label, as specified under ¶ B of this section.

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. ..............At salad station, at table top cold holding unit, TCS foods (mozzarella cheese, cooked vegetables, cut leafy greens) with internal temperatures of 49*F-51*F. Per employee, TCS foods were placed in table top cold holding unit <4 hours. Employee provided ice baths for TCS foods (mozzarella cheese, cooked vegetables, cut leafy greens) to rapidly cool back down to the proper cold holding temperature. Discontinue use of table top cold holding unit until able to maintain proper temperatures throughout the day, especially during busier times of service. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times.

Time as a public health control: procedures & record

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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 employee cafeteria, hot and cold meals using time as a public health control without a written procedure. On cook line, filet mignon using time as a public health control without a written procedure. Provide written time as a public health control procedures within 10 days of reinspection. (A) Except as specified under ¶ (D) of this section, if time without temperature control is used as the public health control for a working supply of TIME/TEMPERATURE CONTROL FOR SAFETY FOOD before cooking, or for READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD that is displayed or held for sale or service: (1) Written procedures shall be prepared in advance, maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request.

Non-food contact surfaces clean

Core-4-602.13, C: Nonfood Contact Surfaces .........In pastry kitchen, nonfood contact surfaces of mixers and bottom shelving with accumulation of food residues and debris. Maintain clean. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.