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 line cook answer his cell phone with gloved hands. Went back to handling food items after handling the phone- without removing gloves and washing hands. Per direction, he removed gloves and washed hands before placing new gloves on. Discussed when to wash

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. Dish machine is not dispensing chlorine sanitizer. Chlorine sanitizer must be dispensed measuring at 50-100ppm. Three compartment sink will be utilized to wash dishes until machine is in good repair. Discussed using test daily to ensure machine is in good repair before use.

Proper cooling time & temperatures

PRIORITY VIOLATION-3-501.14, P: Cooling. 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 sausage and bacon sitting in a pan on top of ice, not submerged. Food items measured with an internal temperature of 69 degrees F. Both items had been cooked approximately 5 hours previous. Recommended for discard- see embargo list. Based on time and temperature, item did not meet 70 degrees within 2 hours. Discussed cooling procedures.

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 prep refrigerator on the cook line measuring with an ambient temperature of 48 degrees F. Ham salad and shredded cheese measured with internal temperature of 61 degrees F. Those items had been in the refrigerator for more than 4 hours and were recommended for discard. All other items had been recently prepped or replaced and measured with temperatures ranging between 51-53. Those items were moved to a refrigerator in good repair to rapidly cool. Discussed cold holding and conducting routine temperature checks.

Toxic substances properly identified, stored, and used

Priority Foundation-7-207.11 (A), Pf: Restriction and Storage-Medicines; Unnecessary medicines Observed various cold/flu medications stored at front desk and on cook line. Discussed medication restrictions. Per PIC, medications will be removed from establishment.

Proper cooling methods used; adequate equipment for temperature control

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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 prep refrigerator on the cook line measuring with an ambient temperature of 48 degrees F. Ham salad and shredded cheese measured with internal temperature of 61 degrees F. Those items had been in the refrigerator for more than 4 hours and were recommended for discard. All other items had been recently prepped or replaced and measured with temperatures ranging between 51-53. Those items were moved to a refrigerator in good repair to rapidly cool. Discussed cold holding and conducting routine temperature checks. Establishment remained in operation and was scheduled to close in 20 minutes. Due to lack of adequate alternative refrigeration- a 24 hour re-inspection has been scheduled