Hands clean & properly washed

PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure.-Kitchen employee was observed washing his hands for a total time of 5 seconds then going to the prep line to begin preparing food. Proper handwashing must be done for a total of 20 seconds. Employee was instructed to properly wash hands at time of inspection. 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. PRIORITY VIOLATION-2-301.14, P: When to Wash.--The dishwasher was observed handling dirty dishes then going directly to handling clean dishes without washing her hands. Employee was educated on proper handwashing procedure when going from dirty to clean dishes. Employee properly washed her hands and washed the contaminated dishes at time of inspection. 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.

Food-contact surfaces: cleaned & sanitized

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness -- Chlorine dishwasher in the bar area was in use and had a chlorine concentration of less than 50 ppm. The machine was tested with the inspector's strips as well as the establishment's strips, and was run 2 times. The PIC primed the machine and the concentration was tested to be at 50-100 ppm. Dishwashers must be maintained so that the chlorine concentration is between 50-100 ppm during use. Dishwashing machines must be regularly tested with test strips to ensure the machine is dispensing the proper strength of sanitizer. The person in charge stated the machine would be regularly tested.

Proper date marking & disposition

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition.--In the cold holding unit it was observed that a container of leafy greens was date-marked 6-10, goat cheese was date-marked 6-13, overnight oats with almond milk was date-marked 6-13, pork jus made with cooked onions and pork was date-marked 6-11. All time/temperature control food must be discarded after the 7 day date mark has been reached. All the foods were discarded at time of inspection and PIC was advised to have a set routine for checking of the dates. 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.

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.--The establishment uses time as a control for the self service creamers for coffee, replacing them every 2 hours but does not have a written policy. The time is tracked by writing the times on the container. The creamer for self service was measured by probe thermometer to be at 60*F. Per PIC the creamer would have been discarded and replaced within the next hour. Per PIC the container had been sitting at room temperature for 1 hour. The PIC was advised to have a written policy for the self service creamers for customers. The creamer was discarded and replaced with a creamer that was at 41*F. 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.

Proper cooling methods used; adequate equipment for temperature control

Priority Foundation-3-501.15 (A), Pf: Cooling Methods.--A container deeper than 6 inches in the walk in cooler was observed containing cheese sauce made with gouda, cheddar and cream. The sauce was measured with probe thermometer to be at 125*F. Per PIC the sauce had been cooling for 1 hour. The PIC was advised to use shallower containers up to 4" in order to allow proper cooling. The sauce was transferred to shallower containers at time of inspection. 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.

Utensils, equipment & linens: properly stored, dried, & handled

Core-4-901.11, C: Equipment and Utensils, Air-Drying Required--In the bar area it was observed that freshly washed cups were being hand dried with a towel after coming from the dishwasher. In the kitchen area it was observed that an employee was towel drying dishes. The employee was advised to only air dry cups. The hand dried cups and dishes were re-washed in the dishwasher at time of inspection.

Toilet facilities: properly constructed, supplied, & cleaned

Core-5-501.17, C: Toilet Room Receptacle, Covered-Both restrooms lack covered receptacle. Provide covered receptacles in restrooms.