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 going between the back room and front room, working with the register, handling debt cards and then working with open foods without any handwashing. Discussed "when to wash" with person in charge. 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.

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. Observed handwashing sink basin in back room being used as a storage place for things. Discontinue this practice. Employee removed all items from sink basin at time of inspection. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces. Sinks used for food preparation and warewashing can become sources of contamination if used as handwashing facilities by employees returning from the toilet or from duties which have contaminated 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. Observed no paper towels at handwashing sink in back. Employee got paper towels to sink at time of inspection. Provisions must be provided for hand drying so that employees will not dry their hands on their clothing or other unclean materials. It is known that wet hands transfer bacteria more readily than dry hands. The residual moisture found on the hands after washing allows for bacterial and viral transfer to food or solid surfaces by touch.

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. 1st consecutive violation. Long term intervention visit offered at time of inspection. Observed black boba left out at room temp with an internal temp of 78F. Discontinue this practice. Discussed using time as a control for black boba. Info on time as a control emailed at time of inspection. Observed boba in cold holding unit with internal temps from 46F-50F. Discussed cold holding temps with employee. 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 a bottle of Windex handing on a rack near the register located directly above lids used for customers. Windex was 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.

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. Observed cold holding unit holding tcs foods at 46F-50F. Fix unit prior to re-inspection. The ability of equipment to cool, heat, and maintain time/temperature control for safety foods at Code-required temperatures is critical to food safety. Improper holding and cooking temperatures continue to be major contributing factors to foodborne illness. Therefore, it is very important to have adequate hot or cold holding equipment with enough capacity to meet the heating and cooling demands of the operation.

Wiping cloths; properly used & stored

Core-3-304.14, C: Wiping Cloths, Use Limitation Observed two sanitizer buckets with 0ppm Employee dumped and refilled both sanitizer buckets at time of inspection with correct ppm.

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 any testing strips for the Quat sanitizer that is being used for both the 3 comp sink and sanitizing buckets. Get proper testing strips prior to reinspection.

Plumbing installed; proper backflow devices

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained Observed faucet at dump sink and 3 comp sink to be leaking. Fix both leaks prior to next routine inspection. Improper repair or maintenance of any portion of the plumbing system may result in potential health hazards such as cross connections, backflow, or leakage. These conditions may result in the contamination of food, equipment, utensils, linens, or single-service or single-use articles. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.

Physical facilities installed, maintained, & clean

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods Observed dump sink calking detached from the wall. Dump sink needs to be re-calked prior to next routine inspection. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order to serve their intended purpose.