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. ---Observed employee handle dirty dishes in the dish pit, and then go to wash their hands in the 3 compartment sink with detergent used for dishware before handling clean dishware. Discussed with employee that hands must be washed at the hand sink using soap and warm water for 20 seconds. Employee then washed hands in the hand sink for 20 seconds. Priority Foundation-2-301.15, Pf: Where 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 wash their hands in the 3 compartment sink. Discussed with employee and manger that hands should only be washed in designated hand sinks to prevent contamination. Employee then washed their hands in the hand sink.

Adequate hand washing facilities supplied & accessible

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 the hand sink next to the freezer not supplied with paper towels or any kind of hand drying provision. Napkins/paper towels were supplied at the time of inspection. Discussed with employee and PIC that all hand sinks must be supplied with paper towels to ensure proper hand washing even if the hand sinks are seldom used.

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. ---Observed a metal container of French toast batter (containing eggs) sitting in watery ice with an internal temperature of 50'f. Per employee the French toast has been in the ice for approximately 30 minutes. Employee added more ice to the bin. Also observed the far left top reach-in drawer with the following TCS foods above 41'F: cooked ground sausage 45'F, cut bacon 46'F, kielbasa 44-46'F, cooked chicken 45'F, chorizo 45'F, and ground beef 46'F. Per employee, the bacon and ground sausage were cooked this morning around 9am, and the rest of the food has been in the drawer since last night. PIC put the bacon and ground sausage in the freezer to rapidly cool, and the rest of the food items were discarded at the time of inspection. The ambient temperature using the min/max thermometer was initially 46'F, but toward the end of the inspection the ambient temperature went down to 30'F. All TCS foods must have an internal temperature of 41'F. ***Repeat violation

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. ---Observed sausage patties and sausage link cooling on baking sheets on a rack in the kitchen. Employee stated that these items have been cooling for an hour. The internal temperature of the patties were 93'F, and the sausage links were 103'F. Discussed with employee that once TCS foods reach 135'F they need to be cooled in the walk-in, freezer or other means of cooling rather than cooling them at ambient temperature.

Plumbing installed; proper backflow devices

PRIORITY VIOLATION-5-202.11 (A), P: Approved System---Observed the mop sink in the back room of the kitchen with a spray nozzle attached downstream of the AVB. PIC removed the spray nozzle at the time of inspection. Attachments such spray nozzles, and Y-valves should never be attached downstream of an AVB. A document on approved mop sink set-ups was emailed to the establishment.