Hands clean & properly washed

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 multiple employees wet hands, scrub with soap for less than 10 seconds, then rinse their hands. Each time this occurred, inspector had the employee re-wash their hands using the proper method: scrubbing with soap for at least 15 seconds, then rinsing for 5 seconds and turning off the faucet with a paper towel. Please ensure all employees are aware of this proper procedure to prevent the spread of bacteria. 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. --- On the cook line, observed an employee pick up a piece of equipment off the ground while wearing gloves, then proceed to remove one glove and put a new one on before returning to the panini making station and touch a plastic bin containing food. Had employee wash their hands following the proper procedure. Additionally, observed an employee wearing gloves place raw steak onto the grill with their hands, then the employee took a pan to the dish area, removed their gloves, put on new gloves, and returned to the cook line. Had employee remove their gloves and wash their hands. Please ensure all employee know when washing hands is necessary, such as touching the floor or touching raw meat. Wearing gloves does not negate the need for handwashing due to the possibility of contaminating the gloves when changing them.

Proper cooking time & temperatures

PRIORITY VIOLATION-3-401.11, P: Raw Animal Foods-Cooking. 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/4616/25575/AMC-Toolbox---Cooking.--- On the cook line, observed an employee remove a piece of grilled chicken from the grill. Inspector asked the employee if it was done, and they said yes. The chicken was measured between 145-150*F in the thickest part. Had employee place the chicken back onto the grill to be fully cooked. After a few more minutes, the employee removed it from the grill, and the thickest part was measured at 165-168*F. Please ensure all employees are using a probe thermometer to verify that all chicken has been cooked to 165*F in order to destroy Salmonella bacteria. The employee stated that they always look at the color of the chicken when they cut it. The color and texture of chicken can not be used to determine the doneness.

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 the cook line at a pull out drawer, measured cooked green chilis at 48*F and spinach at 50*F. In the same unit, measured cooked fettuccini noodles and cooked whole wheat spaghetti at 50*F. Per PIC, all the items had been in the drawer since the previous day. Had employee discard these items. The rest of the items in the unit were at 41*F. Please ensure all temperature sensitive items are maintained at 41*F or below to prevent the growth of harmful bacteria.

Proper date marking & disposition

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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.--- In the walk-in cooler, observed a large plastic container of bolognaise sauce dated from 6/13. Per PIC, they make the sauce in-house. Had PIC discard this item. Please do not keep any prepared or opened food more than 7 days. Certain bacteria, such a Listeria, grow at refrigeration temperatures and can multiply to a harmful amount if kept more than 7 days.

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

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment --- The door to the freezer is not able to be closed all the way due to malformation of the floor. Please have this repaired to ensure that the freezer door is able to shut tightly and keep foods stored inside of it frozen.

Hot & cold water available; adequate pressure

Priority Foundation-5-103.11, Pf: Capacity-Quantity and Availability--- At the mop sink, there was no hot water available. When the hot water faucet was turned on, no water would come out. Please repair the mop sink so that both hot and cold water are available. Hot and cold water shall be available at all sinks.