06
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 handling dirty equipment at three compartment sink went to handle clean equipment and serve food without washing hands. Employee was asked to wash hands when changing tasks. Ensure that employees wash hands after engaging in activities that may contaminate hands.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-702.11, P: Cleaned and Sanitized Before Use After Cleaning. 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.----Resident food bowls observed being washed, rinsed, and set on drain board to dry without being sanitized. PIC stated that establishment did not have sanitizer. The PIC was asked to get sanitizer at time of inspection. PIC was instructed on how to properly wash dishes and verify that sanitizer is at proper concentration. Ensure that food contact surfaces are properly
cleaned and sanitized.
Corrected At Time Of Inspection
18
Proper cooling time & temperatures
PRIORITY VIOLATION-3-501.14, P: Cooling. 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.----Large pot of rice-85-86F in outdoor reach in cooler. PIC stated that rice was placed into cooler to cool the previous day and discarded-see embargo form. Ensure that PHF/TCS foods are cooled within two hours from 135F to 70F and to 41F within a total of six hours.
Corrected At Time Of Inspection
20
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.----Rice and bean item-48-64F in pot on stove top area. PIC stated that item was recently removed from cooler to be cooked (reheated) for lunch later. PIC discarded item-see embargo form. Keep PHF/TCS foods in cold holding at 41F or below.
Corrected At Time Of Inspection
21
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.----Prepared salad item (with cut tomatoes) and chicken broth in reach in coolers with no date marks. PIC was unsure of when items were made and discarded-see embargo form. PHF/TCS to be clearly marked to indicated the date or day the food shall be consumed on premises, sold, or discarded when held at a temperature of 41°F or less for a maximum of 7 days.
Corrected At Time Of Inspection
36
Insects, rodents, & animals not present; no unauthorized persons
Core-6-501.112, C: Removing Dead or Trapped Birds, Insects, Rodents and other Pest----Multiple dead insects on glue boards stored on counter area. Ensure that dead insects are removed promptly.
*Talked with the PIC about proper glue board storage away from food prep areas.
Correct Prior To Next Routine Inspection