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 wash their hands for approximately 3 seconds after touching raw ground beef. The employee then dried their hands and attempted to return to the cook line. All food service employees MUST wash their hands for at least 20 seconds, including 15 seconds of lathering with soap at least 5 seconds of rinsing with water. The employee washed their hands correctly after being coached by the PIC. 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 an employee touch raw chicken with a single glove on their hand. The employee then removed the glove and touched a spatula for raw beef and a wiping cloth in sanitizer solution with the contaminated hand. The employee used the wiping cloth to clean a nearby counter. All food service employees MUST wash their hands after touching raw animal proteins, before changing tasks, and before touching utensils used for different types of raw animal protein or ready to eat foods. The employee washed their hands. The PIC removed the spatula and the wiping cloth/bucket to be washed/sanitized. Discussed when to wash with the PIC.

Adequate hand washing facilities supplied & accessible

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. -- The handwashing sink near the three compartment sink did not have any available paper towels, or any nearby appropriate hand drying method. All handwashing sinks MUST be stocked with an appropriate hand drying method to allow for proper handwashing. The PIC restocked the sink with paper towels.

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. -- The establishment's walk-in fridge had an internal temperature of 49*F. According to the PIC, all food in the walk-in had been in the walk-in overnight, and the unit had an internal temperature of 34*F approximately 7 hours before the inspection. The PIC had not taken temperatures of the walk-in fridge or any food items in the fridge in within that time. American cheese, pepper jack cheese, muenster cheese, cooked ground beef, cheddar cheese, raw bacon, milk-based liquid ice-cream mix, sour cream, cooked beans, raw ground beef, shredded lettuce, and sliced tomatoes were between 46*F-50*F. All out of temperature foods were embargoed. All cold holding foods MUST be held at or below 41*F to ensure food safety. The PIC was able to have the walk-in fridge repaired at the time of inspection, and the unit was able to maintain 39*F. Discussed increasing frequency of temperature checks.

Time as a public health control: procedures & record

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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/4125/Food-SafetyOperator-Resources. -- The establishment uses time as a control for temperature sensitive foods on the make line. At the time of inspection, Cut lettuce and sliced tomatoes were on time as a control, but did not have any time documented. These items were between 52-53*F, and the PIC was unsure of how long the items had been on the make line. All foods held on Time as a control MUST be marked with the time they were removed from temperature control to ensure the items are discarded within 4 hours. The PIC voluntarily discarded the lettuce and tomatoes and replaced them with a new batch, which an employee marked the time on.