Certification by accredited program, compliance with Code, or correct responses

Priority Foundation-2-101.11, Pf: Assignment; Person In Charge Present-- Upon arrival, inspector was informed by employees that there was no person in charge. Employee informed inspector that a manager would arrive in one hour. All food establishments shall have a designated person in charge while operating. Priority Foundation-2-102.11(A), B) and (C)(1), (4)-(16), Pf: Demonstration; Demonstration of Knowledge--- After asking for evidence of a certified food manager, no documentation could be produced showing that there is a certified food manger employed at this establishment. Please obtain this certification and keep a copy on site at all times.

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.--- In the kitchen, observed an employee begin washing hands while a band aid was still attached to their finger. Inspector asked employee to remove the band-aid and re-wash their hands. Employee then stated she did not really need the band aid due to only have a hang nail. Employee put soap on hands and immediately rinsed it off with water, then rubbed their hands under water for about 10 seconds before dying. Employee was instructed to re-wash properly, lathering hands for minimum 15 seconds with soap, rinsing, and turning off the faucet with a paper towel. Also informed employee that a finger cot must been worn over band aids, and the band aids should be switched every time hands are 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. --- In the dish area, observed a dishwasher handling dirty dishes with their bare hands. The dishwasher then rinsed their hands in the three compartment sink for 3 seconds under running water, and then began to take clean dishes out of the machine to be put away. Inspector stopped the dishwasher, had them re-wash the dishes they had contaminated, and then properly wash hands before touching clean dishes. Please ensure proper handwashing is occurring between handling dirty and clean dishes in order to prevent contamination of clean dishes,

Food separated & protected

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination.--- In the walk-in fridge, observed a pan of raw bacon stored directly over yogurt parfait cups and an open box of lemons. Had PIC move the bacon to a lower shelf. Also in the walk-in, observed a box of raw sausages stored directly over a bowl of prepared salad. Had PIC move the salad bowl to be above the raw sausage. Please ensure raw animal products are stored in a manner that would not contaminate other food items.

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.--- In the self-service area, measured cooked sausages at 99*F. Per PIC, they were placed out at 6:00AM. PIC discarded all the remaining food at 10:00AM. Discussed implementing time as a control for this item.

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 self service area, measured two containers of yogurt at 48*F. Per PIC they were placed out at 6:00AM, and all the food was discarded at 10:00AM. Discussed using time as a control for these items.

Plumbing installed; proper backflow devices

PRIORITY VIOLATION-5-205.15 (A), P: System Maintained in Good Repair; According to Law --- At the high temp dish machine, observed a stream of water leaving the atmospheric vacuum breaker (AVB) while the machine was running. The AVB is on the back of the machine, leading into the manifold. Had PIC put in a work order to fix the leak. Please maintain all plumbing in good repair.