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. .......No hand drying towels at back handwashing sink. Hand drying towels were provided at time of inspection. Maintain all handwashing sinks stocked with both hand drying towels and handwashing soap at all times.

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. .........At in use warewashing machine, no readable chlorine sanitizer at food contact surfaces. Warewashing machine was primed at time of inspection. Chlorine sanitizer with a concentration of 50-100ppm at priming of machine. 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. ........At prep area, slicer with accumulation of food debris on food contact surfaces/ blade. Per employee, slicer was last used 4 days ago. Instructed employee to wash, rinse, and sanitize slicer. (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.

Proper date marking & disposition

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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. ...........Throughout kitchen, in bottom portion of prep table cooler and in walk in cooler, various TCS foods (cooked meats, meat broth, cooked sausages) without proper date mark. Per employee, cooked meats, meat broth, and cooked sausages were prepared 4 days ago. Instructed employee to date mark TCS foods if kept in establishment >24 hours after preparation. Discussed the importance of proper date marking with employees. (A) Except when PACKAGING FOOD using a REDUCED OXYGEN PACKAGING method as specified under § 3-502.12, and except as specified in ¶¶ (E) and (F) of this section, refrigerated, READY-TO -EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.

Compliance with variance, specialized process, & HACCP plan

Priority Foundation-3-502.12 (B), Pf: Reduced Oxygen Packaging, Criteria; HACCP plan requirements. 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/3978/Food-Variances. ...........Establishment reduced oxygen packages cheeses and commercially cured meats. No packaged date noted on packaging. Instructed employee on proper procedures and need of HACCP plan for reduced oxygen packaging cheeses and commercially cured meats. Employee opened each reduced oxygen packages of cheeses and commercially cured meats. Provided information on reduced oxygen packaging without a variance. If reduced oxygen packaging is noted on next routine inspection without proper time/date documentation, legal action may result and establishment would be required to obtain a variance. (E) Except as specified under ¶ (F) of this section, a FOOD ESTABLISHMENT that PACKAGES cheese using a REDUCED OXYGEN PACKAGING method shall: (1) Limit the cheeses PACKAGED to those that are commercially manufactured in a FOOD PROCESSING PLANT with no ingredients added in the FOOD ESTABLISHMENT and that meet the Standards of Identity as specified in 21 CFR 133.150 Hard cheeses, 21 CFR 133.169 Pasteurized process cheese or 21 CFR 133.187 Semisoft cheeses; (2) Have a HACCP PLAN that contains the information specified under ¶¶ 8-201.14 (B) and (D) and as specified under ¶¶ (B)(1), (B)(3)(a), (B)(5) and (B)(6) of this section; (3) Labels the PACKAGE on the principal display panel with a “use by” date that does not exceed 30 days from its packaging or the original manufacturer’s “sell by” or “use by” date, whichever occurs first; and (4) Discards the REDUCED OYGEN PACKAGED cheese if it is not sold for off-PREMISES consumption or consumed within 30 calendar days of its PACKAGING.

Physical facilities installed, maintained, & clean

Core-6-501.114, C: Maintaining Premises, Unnecessary Items and Litter ...........On back patio, unused equipment stored. Remove unnecessary equipment that is not necessary to the day to day activity of the establishment. The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used.