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. ........On cook line, employee handled raw chicken with gloved hands, removed gloves, then donned new gloves to continue working with ready to eat foods without first washing hands after contamination has occurred. Instructed employee to remove gloves, wash hands, and don new gloves to continue with task. Discussed proper handwashing and glove usage with manager and 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.

Adequate hand washing facilities supplied & accessible

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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. ........At cook line handwashing sink, closest to office, can of spray oven cleaner stored in basin of sink. Can of spray over cleaner was removed from basin of handwashing sink. Discussed the importance of maintaining a handwashing sink clean and easily accessible at all time for employees. (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (B) A HANDWASHING SINK may not be used for purposes other than handwashing.

Food-contact surfaces: cleaned & sanitized

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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. .......In warewashing machine, at food contact surfaces, chlorine sanitizer with a concentration of 0ppm. Empty sanitizer bucket was changed out for full bucket, warewashing machine was then primed to proper sanitizer concentration. Discussed more frequent monitoring of warewashing machine sanitizer concentration. 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. .......In prep area, slicer with accumulation of food debris on food and nonfood contact surfaces. Per employee, slicer was not used today and was stored as clean. Slicer was disassembled and re-washed, rinsed, and sanitized. (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. 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. ............On cook line, in middle prep table cooler, TCS foods (salsa, cut lettuce, eggs rolls, chicken rolls, raw chicken, soft cheeses) with internal temperatures of 43*F-49*F. Per employees, TCS foods were placed in prep table cooler <4 hours. Employees created ice baths for all TCS foods to rapidly cool back down to the proper cold holding temperature. Ambient temperature of prep table cooler was 46.2*F, taken with inspector min/max irreversible thermometer. Repair company was called. Discontinue use of prep table cooler for the storing of TCS foods until able to maintain proper cold holding temperatures at all times, including lunch and dinner rushes. 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. ..........At end of cook line, pizza by the slice without proper time documentation. Per manager, pizza slices used time as a public health control, with a 4 hour discard time. Time log was not filled out since 9/5. Employee filled out time log with correct start/end time for pizza by the slice. Discussed the importance of following proper procedures for time as a public health control. (B) If time without temperature control is used as the public health control up to a maximum of 4 hours; (2) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control.