Hands clean & properly washed

PRIORITY VIOLATION-2-301.14, P: When to Wash...........Employee took break in dining room, then entered kitchen and started putting away clean dishes without washing hands. Instructed employee to re-wash dishes and wash hands after returning to kitchen from dining area. Discussed proper handwashing with employees. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE SERVICE and SINGLE-USE ARTICLES and; (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶ 2-403.11(B); (D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and (I) After engaging in other activities that contaminate the hands.

Food-contact surfaces: cleaned & sanitized

PRIORITY VIOLATION-4-602.11, P: Equipment Food-Contact Surfaces and Utensils-Frequency..........On shelf above prep table cooler, thermometer stored with accumulation of food debris on food contact surface. Thermometer was cleaned at time of inspection. Discussed cleaning of thermometer before and and after each use. (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned; (4) Before using or storing a FOOD TEMPERATURE MEASURING DEVICE. Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils..........At prep area, slicer with accumulation of food debris on food and nonfood contact surfaces. Per employee, slicer was covered after use and presumed clean. Employee was instructed to properly re-wash, rinse, and sanitize slicer. Discussed cleaning of equipment before stored. (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.

Proper cold holding temperatures

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding...........In top portion of salad/ sandwich prep table cooler, sliced deli meats, sliced cheeses, cut tomatoes with internal temperatures of 50*F-53*F. Per employee and log sheet, temperatures were recorded at 1030AM and not taken at 130PM as required by log sheet, >4 hours since last temperature recorded. TCS foods were discarded. See embargo form. Ambient temperature of top portion of prep table cooler with lid closed was 58*F, taken with inspector calibrated thermometer. Discontinue use of storing TCS foods in top portion of prep table cooler until able to maintain proper cold holding temperature. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times.

Plumbing installed; proper backflow devices

PRIORITY VIOLATION-5-202.14, P: Backflow Prevention Device, Design Standard.........At mop sink, chemical dispenser directly connected to mop sink faucet, with water in on position and hose laying in bottom of sink basin next to drain. Disconnect chemical dispenser from mop sink. Provide either a quick disconnect valve or provide a separate water line for chemical dispenser. Provided Maricopa County handout on proper chemical dispenser/ mop sink connections via email. A re-inspection will be conducted within 10 days. A backflow or back siphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device.

Physical facilities installed, maintained, & clean

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods...........At mop sink, hole open to pipes behind faucet. Repair hole with a smooth and easily cleanable surface. PHYSICAL FACILITIES shall be maintained in good repair.