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.--- At the dish washing area, observed an employee handling dirty dishes with gloves on and loading them into racks. The employee then proceeded to remove a clean rack of dishes from the dish machine, and began touching the clean plates with his gloved hands. Inspector stopped the employee, had them remove their gloves, wash their hands, then put on new gloves before handling clean dishes. Also had employee re-wash the clean dishes that they had contaminated. Please ensure that all employees wash their hands between handling dirty and clean dishes in order to prevent cross contamination.

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. --- At the hand sink in the chips and salsa area, observed an employee ring out and rinse a cleaning towel in the hand sink. Also at the hand sink nearest to the order taking area, observed a kitchen employee filling up a metal pan with water at the hand sink. Reminded both employees that hand sinks shall only be used for washing hands. Using hand sinks for any other purpose can discourage employees from washing their hands. 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. --- At the hand sink in the main kitchen, as well as the hand sink in the back room, observed no paper towels for use. Had PIC re-stock both of the sinks. Please ensure that all hand sinks are always stocked with paper towels in order to promote employee handwashing.

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.--- In the main kitchen, observed a dicer with organic matter stuck in the blades and inside of the push part. Had PIC return this item to the dish area to be properly cleaned. Additionally, observed a food processor with organic matter on the cutting blades. Per PIC, the food processor was last used on Wednesday. Had PIC disassemble the food processor and move it to the dish area to be properly washed/rinse/sanitized. Please ensure that all food-contact equipment and surfaces are clean to the sight and touch in order to prevent cross contamination.

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. --- In the front service area, inside of the small beverage fridge, measured small bottles of milk at 51*F. PIC did not know when the temperature was last taken. PIC voluntarily discarded the milk. Please regularly check the temperature of temperature sensitive items to ensure proper cold holding is occurring. Food held above 41*F can grow harmful bacteria and lead to foodborne illness.

Proper date marking & disposition

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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.--- In the walk-in cooler, observed multiple metal pans containing either green or red chili, all with no date marks. Also observed pans of cooked beef with no date marks. After discussing with kitchen staff, PIC determined the correct date and had an employee properly date mark the containers. Please ensure that employees are date marking all temperature sensitive food items to ensure they are not kept more than 7 days. Food kept more than 7 days can lead to foodborne illness. Also discussed creating a streamlined system for date marking items that are put into/removed from the freezer.

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.--- In the front service area, observed a small beverage fridge containing milk at 51*F. A min/max thermometer was placed into the unit, and the lowest recorded temperature was 50*F. Had PIC discontinue the use of this fridge for temperature sensitive items (beer was also stored in the same fridge). PIC said they would put in a work order. Will re-inspect in 10 days. Do not use for temperature sensitive items until the fridge can maintain an ambient temperature of 41*F or below. Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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. --- In the walk-in cooler, observed a very deep (over 8 inches) plastic bin containing salsa fresca, measured at 75*F. Per PIC it had just been prepared and placed into the cooler. Had PIC divide the salsa fresca into shallow pans (2 inches deep or less) to allow it to cool rapidly. When cooling food, use shallow pans, ice wands, ice baths, or any other approved method in order to properly cool.

In-use utensils: properly used

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage--- In the front service area, in all three of the ice bins, observed the ice scoop laying inside of the ice bin, with the handle directly in contact with the ice. Had PIC remove the scoop and store it in the ice scoop holders, located inside of the ice bins. Please ensure employees are storing the scoops in their designated spot in order to prevent cross contamination.