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. .........In kitchen, employee handled cell phone, went out back door, came back in to kitchen, and immediately started working on cook line handling cooking equipment, containers, and food, without removing gloves and washing hands. Instructed employee to remove gloves, wash hands, and don new gloves to continue with task. Discussed the importance of proper handwashing with all 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.

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. ..........At bar, employee used bare hands to place ready to eat cut fruit on glass for customer drink. Instructed employee no bare hand contact allowed with ready to eat foods. Tongs were provided at bar. (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.

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 top portions of two prep table coolers, various TCS foods (cut tomatoes, soft cheeses, sliced cheeses, salsa, cut leafy greens) with internal temperatures of 45*F-49*F. Per employee, containers of foods were combined <4 hours. Containers of TCS foods were mounded and over fill line of containers. Employee portioned top layer of TCS foods to other containers and placed in bottom portion of prep table coolers to rapidly cool back down to the proper cold holding temperatures. Discussed fill lines of food containers to prevent future cold holding issues. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times.

Consumer advisory provided for raw or undercooked foods

Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. 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. ...........On menus, no reminder statement at point of sale. Foods that are offered undercooked have a disclosure/ asterisk on both sides of the menu, but the reminder is not printed on both sides of the menu. Provide reminder statement at bottom of page on both sides of the menu, at point of sale, within 10 days. (C) REMINDER shall include asterisking the animal-derived FOODS requiring DISCLOSURE to a footnote that states: (2) Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness.

Toxic substances properly identified, stored, and used

Priority Foundation-7-202.11, Pf: Restriction-Presence and Use .......... In office, several cans of insect spray found. Remove cans of insect spray. For pest control, use licensed pest control company for elimination of pests. The PREMISES shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES by: (C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under §§ 7-202.12, 7-206.12, and 7-206.13.

Proper cooling methods used; adequate equipment for temperature control

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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. ...........On cook line, two prep table coolers and cold holding drawers with ambient temperatures of 42*F-45*F, taken with inspector thermometer. Repair company was called at time of inspection. Monitor temperatures of TCS foods to ensure proper cold holding temperatures for rest of day. A re-inspection will be conducted within 24 hours to ensure cold holding units are able to maintain proper cold holding temperatures throughout the day, especially during busier times of the day.

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

Core-4-501.12, C: Cutting Surfaces ...........Throughout kitchen, cutting boards deeply scored. Per employee, regular cleaning is not maintaining cutting surfaces clean of residues. Recommended purchasing new cutting boards for prep table coolers and smaller colored cutting boards. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.

Non-food contact surfaces clean

Core-4-602.13, C: Nonfood Contact Surfaces ............Inside of two microwaves with accumulation of food debris and residues. Maintain clean. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.