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 employee with gloves on handling personal cell phone and then working with open foods. Had employee remove gloves and wash hands. Discussed "when to wash" with person in charge and employee. The hands may become contaminated when the food employee engages in specific activities. The increased risk of contamination requires handwashing immediately before, during, or after the activities listed. The specific examples listed in this Code section are not intended to be all inclusive. Employees must wash their hands after any activity which may result in contamination of the hands.

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 real butter heated to be a liquid in a squeeze bottle stored next to grill top. But had internal temp of 87F. Employee stated that butter was removed from fridge at noon. Employee discarded butter at time of inspection. Discussed with person in charge about holding butter as time as a control. Info on time as a control emailed to person in charge. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5oC to 57oC (41oF to 135oF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone.

Toxic substances properly identified, stored, and used

PRIORITY VIOLATION-7-201.11, P: Separation-Storage Observed window cleaner and degreaser in spray bottles stored hanging on rack in bar next to and above clean utensils. Discontinue this practice. Chemical bottles were relocated at time of inspection. Separation of poisonous and toxic materials in accordance with the requirements of this section ensures that food, equipment, utensils, linens, and single-service and single-use articles are properly protected from contamination. For example, the storage of these types of materials directly above or adjacent to food could result in contamination of the food from spillage.

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. Establishment does not have chlorine testing strips for both dish machines. Get testing strips prior to re-inspection. Testing devices to measure the concentration of sanitizing solutions are required for 2 reasons:1.The use of chemical sanitizers requires minimum concentrations of the sanitizer during the final rinse step to ensure sanitization; and 2.Too much sanitizer in the final rinse water could be toxic.