Certification by accredited program, compliance with Code, or correct responses

Priority Foundation-2-102.11(A), B) and (C)(1), (4)-(16), Pf: Demonstration; Demonstration of Knowledge -- The establishment does not have a certified food manager. A priority violation was observed. All food service establishments MUST have a certified food manager on staff. Obtain a certified food manager within 90 days.

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. -- An employee touched an customer's credit card with gloved hands. The employee removed their gloves, washed their hands for approximately 6 seconds before returning to the kitchen and putting on gloves. All food service employees MUST wash their hands for at least 20 seconds, including at least 15 seconds of lathering with soap at 5 seconds of rinsing with water. The employee was asked to rewash their hands and did so.

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. -- The handwashing sink by the baking area and the three compartment sink was obstructed by a speed rack. All handwashing sinks MUST be maintained free and accessible at all times to allow for proper handwashing. The PIC moved the speed rack.

Food-contact surfaces: cleaned & sanitized

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. -- A slicer was stored as clean with dried food debris stuck between the pushing tines. All food contact surfaces and equipment must be thoroughly washed and sanitized, cleaned to sight and to touch prior to being stored as clean. The PIC moved the slicer to be rewashed.

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. -- All TCS items in the top of the make-line prep fridge were out of temperature. Cooked and deli sliced beef, ham, turkey, and chicken, as well as provolone, mozzarella, swiss, cheddar, cooked mushrooms, and cooked red bell peppers were between 48*F-55*F. The PIC stated these items had been moved from the walk-in fridge to the prep line approximately 2.5 hours prior. The establishment has a time as a control policy posted, but the PIC stated the items were being held on temperature control, NOT time as a control. The PIC stated the establishment holds items on the make-line on time as a control from 11am-2:30pm, and from then on all items are held on temperature control below 41*F. None of the items in the make-line fridge had times marked on them or on a nearby log. All cold holding foods MUST be held at or below 41*F. The PIC moved all temperature sensitive items to the walk-in fridge to reduce the temperature to 41*F. Discussed keeping foods on time as a control, due to difficulty keeping TCS foods cold near the sandwich oven.

Toxic substances properly identified, stored, and used

PRIORITY VIOLATION-7-201.11, P: Separation-Storage -- Oberved several chemicals stored hanging from a wire rack shelf directly above the three compartment sink, including chlorine sanitizer, and two cleaning compounds. Additionally a box of chafing fuel containers was stored on a wire rack shelf directly above single-service food containers. All chemicals MUST be stored separately from food and food contact surfaces to prevent contamination in the event the chemicals were to leak. The PIC opted to move all chemicals to prevent contamination. PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals -- Observed a spray bottle of chlorine sanitizer solution with a concentration of 200+ppm. The PIC stated the sanitizer solution is used to spray/sanitize the establishment's cutting boards. Chlorine sanitizer MUST be maintained between 50-100ppm. Chlorine above 100ppm is considered toxic and may contaminate food and food contact surfaces. The PIC removed the bottle from service and replace it with a solution between 50-100ppm.

Warewashing facilities: installed, maintained, & used; test strips

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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. -- The establishment uses chlorine sanitizer solution for their cutting boards, but does not have chlorine test strips. All food service establishments must maintain testing devices for each sanitizer solution in use. A reinspection will be conducted to ensure chlorine test strips are obtained.