No bare hand contact with RTE foods or approved alternate method properly followed

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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 run water on bare hands at handwashing sink and use bare hands to funnel water into carrot stick container. Employee then placed container in fridge. Per employee, carrot sticks had already been washed and are ready to be served with wings. When brought to attention, PIC washed hands, placed gloves on hands, drained water into prep sink, and rewashed the carrot sticks. Ensure gloves are always used to touch ready to eat foods.

Adequate hand washing facilities supplied & accessible

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 employee run water on hands at handwashing sink and use hands to funnel water into carrot stick container. Observed employee wet wiping cloth at handwashing sink. When brought to attention, employee washed carrot sticks at the prep sink and employee agreed that handwashing sink will only be used for handwashing. Ensure handwashing sink is used only for handwashing.

Food separated & protected

Core-3-302.11 (A3-8) , C: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. 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. Observed raw hamburger patties in container above ready to eat carrot and celery sticks in working reach-in closest to prep sink. When brought to attention, employee placed raw hamburger patties on bottom shelf and carrot/celery sticks on top shelf. Ensure food is arranged in a way that prevents cross contamination.

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 multiple containers partially cooked wings and shredded cheese in walk-in at 47-50 degrees F. Per employee, it was noticed that the fridge was cold 1-2 hours prior to inspection. Per employee, these items have been in unit since last night. When brought to attention, employee discarded cheese and wings. Observed tomato sauce on edge of grill near pizza oven at 94-99 degrees F. Per employee, sauce came from can and was placed near oven at 11 am (4 hours prior to inspection). When brought to attention, employee discarded tomato sauce. Ensure sauce is kept in fridge. Ensure proper cold holding temperatures of 41 degrees or less at all times.

Proper date marking & disposition

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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 sausage, noodles, crab puff filling, and cooked noodles in fridge near prep sink with dates from 3/12-3/18 (12-15 days prior to inspection). Per employee items were frozen on the days that the date mark indicated and were taken out of freezer to thaw on Saturday and Sunday. When brought to attention, employee placed correct dates on item containers. Ensure proper date marking procedures (day made/prepped/taken out of original packaging/taken out of freezer + 6 days. Discard before or on the 6th day). Add new date marks that indicate the day an item was taken out of the freezer.

Proper cooling methods used; adequate equipment for temperature control

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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 walk-in ambient air temperature at 52 degrees F holding partially cooked wings and shredded cheese. Per PIC, repair person will arrive today to fix the walk-in. Establishment has sufficient refrigeration to operate for another day. Ensure walk-in is repaired prior to reinspection tomorrow.

Wiping cloths; properly used & stored

Core-3-304.14, C: Wiping Cloths, Use Limitation Observed PIC wet clean wiping cloth with water from handwashing sink. Per employee, it was going to be used to wipe down equipment. When brought to attention, employee filled sanitizer bucket from pre-mix dispenser at 3-comp sink to place wiping cloth in. Sanitizer did not come out. Line was not pulling any sanitizer. When line was pushed further down into sanitizer container, the pre-mix dispenser dispensed out 200-400 ppm quat sanitizer. Per employee, they did not know how to test sanitizer. Inspector demonstrated how to use test strips. Place orange quat test strip in sanitizer water, avoiding testing directly in foam. Ensure wiping cloths are always stored in 200-400 ppm quat or 50-100 ppm chlorine bleach before use.

Food & non-food contact surfaces cleanable, properly designed, constructed, & used

PRIORITY VIOLATION-4-101.11 (A), P: Characteristics-Multiuse; Safe Observed tape over a large crack on plastic container containing salad in fridge closest to prep sink. Observed a black and white mold-like substance in crack and under tape in contact with salad. Per employee, the container broke and they attempted to fix it by placing tape over the crack a while ago. When brought to attention, employee discarded the container along with the salad. Never try to repair a crack in food containers. Throw all cracked food containers in the trash. All food contact surfaces must be safe and easily cleanable.

Physical facilities installed, maintained, & clean

Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed organic debris buildup on walls in warewashing area and food debris buildup on dishwasher. Ensure it is cleaned prior to next routine inspection and ensure it is cleaned often.