07
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. ..........On cook line, multiple employees handling ready to eat foods with bare hands. Instructed employees to discard food items, wash hands, and don new gloves to continue working with ready to eat foods. Discussed proper glove usage with managers and employees.
(B) Except when washing fruits and vegetables as specified under §3-302.15 or as specified in ¶¶ (D) and (E) of this section, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, single-use gloves, or dispensing EQUIPMENT.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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. ........At main warewashing machine, at food contact surfaces, no readable chlorine sanitizer. Repair company was called at time of inspection. Discontinue use of warewashing machine until repaired. All warewashing will be conducted at 3 compartment sink.
Discussed more frequent testing of sanitizer solution throughout the day to ensure proper chlorine concentration of 50-100ppm.
Corrected At Time Of Inspection
27
Compliance with variance, specialized process, & HACCP plan
Priority Foundation-3-502.11, Pf: Variance Requirement. 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/3978/Food-Variances. ...........Establishment reduced oxygen packaging raw proteins, cooked vegetables without a variance. Per manager, establishment has applied for a variance but has yet to be approved. Discontinue use of reduced oxygen packaging until approval from Maricopa County. Instructed employee to open all reduced oxygen packaged products at time of inspection.
A FOOD ESTABLISHMENT shall obtain a VARIANCE from the REGULATORY AUTHORITY as specified in § 8-103.10 and under § 8-103.11 before: (D) Packaging TIME/TEMPERATURE CONTROL FOR SAFETY FOOD using a REDUCED OXYGEN PACKAGING method except where the growth of and toxin formation by Clostridium botulinum and the growth of Listeria monocytogenes are controlled as specified under § 3-502.12.
Corrected At Time Of Inspection