Proper eating, tasting, drinking, or tobacco use

Core-2-401.11, C: Eating, Drinking, or Using Tobacco ----- Observed employee eating their meal at the service area (area where cooks place customer orders for servers to grab). Reviewed with PIC and employee that consumption of food and drink is only allowed in designated employee break areas that are located away from food service operation.

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 observed putting raw hamburgers on the grill with a gloved hands, then wiped gloved hands on apron and grabbed a bun to begin making a burger. Hands came IN contact with the raw hamburger. The employee was advised to remove gloves,wash hands and put new clean gloves. Informed the person in charge that employees should be removing gloves and washing hands immediately after handling raw meats to prevent contamination. Suggested the use of sher mitts when handling raw meat and establishment had them onsite. Per FDA Food Code 2017, food employees must wash their hands after any activity which may result in contamination of the hands this includes handling raw meats, touching bare human body parts (except arms), coughing or sneezing, using the toilet, and handling dirty equipment or utensils. Switching gloves only is not sufficient.

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. ----- Observed multiple plastic containers being stored as clean while they had food deposits and date mark stickers on them. Reviewed with PIC and employees that all dishes/utensils/food contact surfaces must be clean to sight and touch before placing them in storage. All containers were placed at dish pit to be re-washed and air dried before stacking and storing them away.

Proper cooling time & temperatures

PRIORITY VIOLATION-3-501.14, P: Cooling. 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/4617/AMC-Toolbox---Cooling. ------ Observed 3 containers of cooked pasta and 3 containers of cooked chicken wings with internal temperatures of 58*F and 50*F respectively. All containers had lids tightly shut. Per PIC, both products were prepared sometime during morning hrs. More than 6hrs had passed by the time this inspection took place. Reviewed with manager and employee that when cooling, place products into shallow containers, lids off, not stacked, and in the walk-in cooler to allow for the products to rapidly cool from 135-70'F in 2 hours and from 70-41'F in an additional 4 hours (for a total of 6 hours). The pasta and wings were voluntarily discarded at time of inspection.