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. Observed employee wash utensil in 3-comp sink, rinse it, drop it in sanitizing compartment of 3-comp sink, then proceed to touch clean knives without a hand wash between actions. When brought to attention, PIC placed knives in wash compartment of 3-comp sink to be washed, rinsed, & sanitized again and had employee wash hands. Ensure hands are washed after contaminating hands, after glove changes, touching body/hair/clothes, and when changing tasks. PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure. 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 employee wash hands for 4 seconds and then place clean gloves on hands. When brought to attention, employee washed hands for 20 seconds. Ensure hands are wet, scrubbed with soap for 20 seconds, rinsed, and dried with paper towels each time a hand wash is required.

Food-contact surfaces: cleaned & sanitized

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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 organic debris and dust in container that ice scoop is placed in between uses. When brought to attention, PIC had the container and the ice scoop placed in warewashing area to be cleaned. Ensure food contact surfaces are always cleaned.

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 the following items in prep cooler at 45-56 degrees F: cheese, pico de gallo, chile rellenos, cooked ham, shredded and chopped lettuce, beef tacos, sour cream, and mixed veggies with chopped tomatoes. Per PIC and employee, all items were made yesterday, placed in walk-in yesterday, and placed in prep cooler this morning from 6-8:30 am (2-4.5 hours prior to inspection). When brought to attention, PIC had all items discarded. Upon investigation, PIC found that prep cooler had not been plugged into electrical outlet. PIC then connected prep cooler to outlet. Ensure proper cold holding temperatures of 41 degrees or less at all times.

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 cooked chicken in prep cooler that had not been plugged into outlet at 81-85 degrees F. Per PIC, it was cooked at 9:30 am (1.5 hour prior to inspection). When brought to attention, PIC placed it in freezer to rapidly cool. Ensure food is not cooled in prep coolers as these units are meant to keep items cold that were cold when placed into prep cooler. Use walk-in or freezer. Observed cooked chicken on prep table (per PIC, this chicken was also cooked at 9:30 am) at 75 - 81 degrees F. When brought to attention, PIC also placed this chicken in the freezer to rapidly cool. Food must be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degrees F to 41 degrees F within 4 hours (6 hour total process). Other cooling methods include Placing the FOOD in shallow pans; Separating the FOOD into smaller or thinner portions; Using rapid cooling EQUIPMENT; Stirring the FOOD in a container placed in an ice water bath; Using containers that facilitate heat transfer; Adding ice as an ingredient; or Other effective methods. Core-3-501.15 (B), C: Cooling Methods; Cooling containers. 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 cheese and pico de gallo in deep, plastic, covered containers (over 5 inches deep) in walk-in at 43-44 degrees F. Per PIC, items were prepared yesterday and once prepared, they were placed in the big containers to cool. Per PIC, items had been taken out of walk-in and were used to fill prep cooler today. Ensure smaller containers are used to cool food (2 inches deep) and ensure the containers are uncovered when cooled.