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 washing dirty dishes then proceed to remove clean dishes from the dishwasher without washing their hands. Discussed proper hand washing with the employee. Proper hand washing was then observed. Hands must be washed after a change in task to prevent contamination.

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 no paper towels at the hand sink in the kitchen. PIC provided paper towels at the time of inspection. All hand sinks must be equipped with hand drying provisions to ensure proper hand washing. ***Repeat violation 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 a strainer placed inside the hand sink in the service area used to catch ice from drinks. Employee removed the strainer from the hand sink. All hand sinks must only be used to wash hands.

Required records available; shell stock tags, parasite destruction

Priority Foundation-3-203.12, Pf: Shellstock, Maintaining Identification. 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/4619/AMC-Toolbox---Approved-Source.---Observed oysters tags without the date when the last shellstock from each container was sold, and also observed no record keeping system for the tags. Discussed with chef the requirements for the shellstock tags, and maintaining proper records so that it can easily be traced back if a foodborne illness outbreak occurred.

Food-contact surfaces: cleaned & sanitized

PRIORITY VIOLATION-4-602.11, P: Equipment Food-Contact Surfaces and Utensils-Frequency. 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.---Observed the deli slicer with dried on food below the blade. Per chef, the slicer was not used today, and typically only gets used once a week. The slicer was washed, rinsed and sanitized at the time of inspection. All food contact equipment must be washed, rinsed and sanitized every 4 hours. ***Repeat violation

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 the following TCS foods in the top portion of the prep table between 46-53'F. These foods included gnocchi, cooked carrots, cooked squash, cooked cauliflower, falafel and chokes. Per chef, these items were moved from the walk-in to the prep cooler around noon today. All items mentioned were discarded by the chef. All TCS foods must maintain a temperature of 41'F or colder. ***Repeat violation

Proper date marking & disposition

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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.---Observed cooked squash with a date of 11/26, and a container of cooked green chilies with a date of 12/2. Also observed a container of cooked onions and green chilies without a date. Per chef these were done some time last week but was unsure of the exact date. These items were discarded. All TCS foods must be discarded at on the 7th day, and date marked within 24 hours.

Consumer advisory provided for raw or undercooked foods

Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. 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.---Observed a whiskey drink on the bar menu that contains egg whites. Per bartender they use raw shelled eggs. Please included a consumer advisory for this drink along with an asterisk next to the drink item. Reinspection scheduled for 12/16.