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 an employee handle raw animal proteins, remove their gloves, and then wash their hands for approximately 8 seconds. The employee rinsed their hands, dispensed soap onto their hands, immediately rinsed the soap off with water, and then rubbed their hands under the water for 8 seconds before drying their hands and turning off the water. All employees must wash their hands for at least 20 seconds, including at least 15 seconds of lathering with soap before rinsing with water for 5 seconds. The inspector demonstrated a proper handwash and the employee washed their hands again. Discussed posted handwashing policy with the PIC.

Food separated & protected

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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. -- Several open metal pans of raw shelled eggs were stored on a wire shelf directly above ready to eat leafy greens in a reach-in fridge. All raw animal products MUST be stored beneath ready to eat foods to prevent cross contamination. The PIC rearranged the items to prevent cross contamination.

Proper hot holding temperatures

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. -- Observed several pans of cooked potatoes stored out of temperature control with internal temperatures between 118-131. The PIC stated that the potatoes had been prepared less than one hour prior and had been stored out of temperature control due to one of the establishment's salamander breaking down. All hot holding foods MUST be held at or above 135*F to ensure food safety. The PIC moved the items to the flat-top grill to reheat them to 165*F and hot hold all items above 135*F.

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 cooked corned beef and sautéed mushrooms stored in a low-fridge with internal temperatures between 46-49*F. All other items in the refrigeration unit were in temperature. The PIC stated that the items had been moved from the walk-in fridge approximately 4 hours prior. Additionally, two metal pans of sweet-cream butter were stored out of temperature control with internal temperatures of 72*F and 68*F. According to the PIC both butter pans had been removed from temperature control approximately 1-2 hours prior. A package of raw bacon was left out of temperature control for over an hour and had an internal temperature of 63*F. All temperature sensitive foods in cold holding MUST be held at or below 41*F. to ensure food safety. The PIC voluntarily discarded the corned beef and the mushrooms. The PIC returned the butter and bacon to temperature control to reduce the temperature to 41*F. Discussed time as a control with the PIC. The establishment records the times items are removed from cold holding but does not have a time as a control policy, and does not discard items within 4 hours.