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. ...........At warewashing machine, employee handling dirty dishware then immediately handling clean dishware without first washing hands. Instructed employee to wash hands and continue with task. Discussed the importance of proper handwashing with employees. 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 hot holding temperatures

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. ................On cook line, cooked hamburgers with an internal temperature of 68*F. Per employee, hamburgers were sitting on counter about 2 hours. Employee voluntarily discarded hamburgers. See embargo form. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times.

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. ...........In kitchen, in salad cooler, TCS foods (cut tomatoes, shredded cheese, cut spinach, cut leafy greens) with internal temperatures of 65*F-70*F. Per employee, TCS foods were in salad prep table cooler >4 hours. Ambient temperature of salad prep table cooler was 66*F, taken with inspector min/max irreversible thermometer. In other larger prep table cooler, TCS foods (sliced cheeses, cooked onions, cooked mushrooms, coleslaw, cut lettuce, shredded chees) with internal temperatures of 50*F-60*F. Per employee, TCS foods were in prep table cooler >4 hours. Ambient temperature of prep table cooler was 54*F, taken with inspector min/max irreversible thermometer. All TCS foods (cut and sliced tomatoes, cut spinach, cut lettuce, cut mixed greens, sliced and shredded cheeses, cooked onions and mushrooms were discarded. See embargo form. Discontinue use of salad prep table cooler and larger prep table cooler for storing of TCS foods until able to maintain proper cold holding temperature throughout the day, especially during busier times. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times.

Contamination prevented during food preparation, storage & display

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises ..................In bottom storage area, boxes of cups and lids stored directly on ground. Instructed manager to store all food contact surfaces at least 6 inches off of ground to prevent future cross contamination. (A) Except as specified in ¶¶ (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor.