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. ..........In kitchen, employee walked through swinging doors to deliver customer food, pushed trash in to trash can, removed gloves, then donned new gloves to work with cooking equipment and foods on cook line, without a proper handwashing. Instructed employee to remove gloves, wash hands, and don new gloves to continue with task. Discussed the importance of proper handwashing with employee. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶ 2-403.11(B); (D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and (I) After engaging in other activities that contaminate the hands.

Adequate hand washing facilities supplied & accessible

Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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. ........At warewashing handwashing sink, at ice machine handwashing sink, no handwashing soap available. Employee provided handwashing soap at time of inspection. Maintain all handwashing sinks stocked with both handwashing soap and hand drying towels at all times (2nd Consecutive Violation). 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 available at warewashing handwashing sink, ice machine handwashing sink, and bar 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 main in use warewashing machine, at food contact surfaces, no detectable chlorine sanitizer. After changing out empty sanitizer bucket, chlorine sanitizer with a reading of 50-100ppm. Discussed more frequent monitoring of sanitizer solution throughout the day to ensure proper concentration. (2nd Consecutive Violation) 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. ...........Slicer with accumulation of food debris on food and nonfood contact surfaces. Per employee, slicer was not used today and stored as clean. Instructed employee to re-wash, rinse, and sanitize slicer. (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.

Contamination prevented during food preparation, storage & display

PRIORITY VIOLATION-3-306.11, P: Food Display-Preventing Contamination by Consumers. 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. ...........At order counters, pizza by the slice offered for self service, without proper sneeze guard. Pizza by the slice was removed from service until proper sneeze guard protection can be obtained. Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the CONSUMER before consumption, FOOD on display shall be protected from contamination by the use of PACKAGING; counter, service line, or salad bar FOOD guards; display cases; or other effective means.

In-use utensils: properly used

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage ..........At two in use ice bins at bar, ice scoops stored with handle in ice. Ice scoops were moved to prevent contamination of consumable ice.