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.-----Observed handwashing sink at cookline blocked by trashcan and magnetic strip/knives, and being used to store dry cloths. Person in charge removed cloths and trashcan to make sink accessible to staff. Recommended the removal of the magnetic strip as well. Access to sink is very narrow and knives create a hazard and potential barrier to handwashing.

Required records available; shell stock tags, parasite destruction

Priority Foundation-3-203.12, Pf: Shellstock, Maintaining Identification. 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/4619/AMC-Toolbox---Approved-Source.-----Observed shellstock tags from December and October with no last sold dates. Person in charge will ensure shellstock tags are maintained with the lot until the date the last shellstock is sold from the case, remove tag, mark the date and maintain in chronological order for a minimum of 90 days. Please correct prior to re-inspection on 12/27/19. Shellstock tag maintenance requirements were provided via email.

Food separated & protected

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination.-----Observed container of manicotti stored below containers of raw meat pasta and raw seafood. Person in charge moved manicotti at the time of inspection. Ready-to-eat foods should be stored above or away from raw animal foods to prevent cross contamination.

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 mechanical dishwasher dispensing 0 ppm chlorine. Person in charge changed chlorine bucket, primed the machine and was dispensing at 100 ppm at the time of inspection. Regular verification of sanitizer concentration should be conducted to ensure proper food contact sanitizing.

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 Marinara sauce prepared on 12/16 holding at 48 *F in deep covered containers in walk-in cooler. Person in charge discarded at the time of inspection. Frangelico sauce was also observed holding at 50 *F after 6 hours based on cooling log and was discarded at the time of inspection. Discussed proper use of cooling logs with the person in charge. Certain concerns were raised with regards to cooling log maintenance and cooling procedures. These were addressed with management at the time of inspection. Department's cooling log was provided via email.

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.-----Observed cut lettuce holding at 57 *F in the center in 50 gallon storage containers in the walk-in cooler. The outer edges of the containers were holding at 41 *F. Lettuce had been prepared 4 hours prior to the start of inspection and was discarded at the time of inspection. Cold foods must be maintained at 41 *F or below and cool to 41 *F within 4 hours including prep time to prevent bacterial growth.

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 marinara sauce prepared on 12/17 holding at 46 *F after 5.5 hours of cooling. Person in charge ice bathed sauce down to 41 *F at the time of inspection. Discussed cooling methods with the person in charge including: Proper use of ice wands, ice baths and ensuring foods are cooling from 135-70 *F within 2 hours and from 70-41 *F within 4 hours (6 hours total). Cooling methods handout provided via email.

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

Core-4-101.19, C: Nonfood-Contact Surfaces-----Observed cloths being used underneath cutting boards. Cloths were observed soiled. Person in charge removed at the time of inspection. Non-food contact surfaces exposed to splash, spillage, food debris or that require frequent cleaning must be made from a material that is nonabsorbent and smooth (i.e. rubber/silicon mats, bar mats, shelf liner, etc.)