No bare hand contact with RTE foods or approved alternate method properly followed

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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 bar, employee cut rind off of orange and placed in customer drink, with bare hands. Instructed employee to discard drink. See embargo form. Discussed with employee when handling ready to eat fruit for customer drinks, use tongs, picks, or wash hands/ don gloves. (B) Except when washing fruits and vegetables as specified under §3-302.15 or as specified in ¶¶ (D) and (E) of this section, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, single-use gloves, or dispensing EQUIPMENT.

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. .........On cook line, cooked protein (beef) with an internal temperature of 82*F. Per employee, protein was cooked 30 minutes ago. Due to quality of re-heating, employee voluntarily discarded cooked protein. See embargo form. Discussed maintaining cooked proteins at proper hold temperature and for immediate service. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times.

Compliance with variance, specialized process, & HACCP plan

Priority Foundation-3-502.11, Pf: Variance Requirement. 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/3978/Food-Variances. .............Establishment is reduced oxygen packaging cooked sauces and bacon wrapped cooked tenderloin without a variance, and keeping for greater than 48 hours. Establishment has been approved to reduce oxygen package TCS foods using 10K bags. Establishment is unable to provide packaging showing the vacuum bags are true 10 K bags. All reduced oxygen packaged sauces and cooked proteins were opened at time of inspection. Establishment is also conducting sous vide process with bacon wrapped pork tenderloin without a HACCP or variance. Establishment dismantled sous vide machine. Discontinue sous vide until proper approval with Maricopa County. Discontinue use of vacuum bags/ROP processes until able to confirm bags are 10K bags. If processes continue, legal action may result. A FOOD ESTABLISHMENT shall obtain a VARIANCE from the REGULATORY AUTHORITY as specified in § 8-103.10 and under § 8-103.11 before: (D) Packaging TIME/TEMPERATURE CONTROL FOR SAFETY FOOD using a REDUCED OXYGEN PACKAGING method except where the growth of and toxin formation by Clostridium botulinum and the growth of Listeria monocytogenes are controlled as specified under § 3- 502.12.

Proper cooling methods used; adequate equipment for temperature control

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 walk in cooler, cooked beans at 128-134*F, and cooked chicken at 98*F cooling in covered, >4 inch deep pans. Instructed employee to separate cooked beans and cooked chicken to shallow pan and leave uncovered to continue the cooling process. Discussed proper cooling methods with employees. (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3- 501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; (2) Separating the FOOD into smaller or thinner portions; (3)Using rapid cooling EQUIPMENT; (4) Stirring the FOOD in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination, as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD.