08
Adequate hand washing facilities supplied & accessible
Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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.
Observed no paper towels at handwashing sink in kitchen area or bar area. PIC restocked at time of inspection. All handwashing sinks must have soap and paper towels available at all times to allow proper handwashing procedures.
Corrected At Time Of Inspection
14
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.
Observed 0 PPM of chlorine sanitizer dispensing from low temp dish machine in ware washing area and bar area. PIC, made a service call at time of inspection. Until low temp dish machine is repaired, three compartment must be used to properly sanitize dishes.
Corrected At Time Of Inspection
19
Proper hot holding temperatures
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding.
Observed carne asada (steak), and grilled chicken with an internal temperature of 90*f in steam table. According to PIC, furthest right section of steam table does not sustain heat for hot holding TCS foods. PIC re-arranged items to functioning section of steam table after reheating proteins to 165*F for 15 seconds and placed tortilla chips to non-functioning section. Please monitor hot TCS foods regularly to ensure temperatures are maintained above135*F.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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 hard boiled eggs cooling in make- table with an internal temperature of 54*F. PIC, added ice to rapidly chill and moved to walk-in cooler. Discussed approved cooling methods to ensure proper cooling temperatures are reached.
Corrected At Time Of Inspection
47
Non-food contact surfaces clean
Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils
Observed several food debris in back area of prep tables. Please maintain a regular cleaning schedule to prevent accumulation of food debris. Correct prior to next routine inspection.
Correct Prior To Next Routine Inspection