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. ..........Employee sweeping kitchen, then donned gloves to work with ready to eat food, without first washing hands. Instructed employee to remove gloves, wash hands, and don new gloves to continue with task. Discussed the importance of proper handwashing. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶ 2-403.11(B); (D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and (I) After engaging in other activities that contaminate the hands.

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. ...........On cook line, in prep table cooler, liquid eggs and shell eggs with internal temperatures of 51*F-53*F. Per employee, liquid eggs and shell eggs were in bottom portion of prep table cooler overnight. Liquid eggs and shell eggs were discarded. See embargo form. Ambient temperature of prep table cooler was 51.9*F, taken with inspector min/max irreversible thermometer. All TCS foods (salsa, coleslaw, hot dogs, hamburgers, cut lettuce, cut tomatoes, sliced cheeses, sliced deli meats) in cooler <4 hours were placed in ice bath or moved to reach in coolers to rapidly cool back down to the proper cold holding temperatures. Discontinue use of prep table cooler for storing of TCS foods until able to maintain proper cold holding temperatures throughout the day. especially during busier times of day. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times.