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 handled dirty dishware then handled clean dishware without a proper handwash in between each task. Employee was instructed on proper handwashing when working at warewashing machine. Discussed the importance of proper handwashing with all 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.

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. Empty bottle of chlorine sanitizer with no reserve bottles available. Employe was instructed to re-wash dishware. Discontinue use of warewashing machine until sanitizer is purchased. All warewashing will be conducted at main 3 compartment sink. Discussed more frequent testing of sanitizer solution throughout the day to ensure proper chlorine concentration of 50-100ppm.

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 large prep table cooler nearest cook top, various TCS foods (blanched potatoes, blanched mushrooms, quinoa, crab cakes) with internal temperatures of 47*F-49*F. Per employee, TCS foods were in prep table cooler <4 hours. Person in charge made ice baths for all foods in prep table cooler to rapidly cool back down to the proper cold holding temperatures. Ambient temperature of prep table cooler was 47.8*F, taken with inspector min/max thermometer. Repair company was called at time of inspection. Discontinue use of prep table cooler, without ice baths, until repaired and able to maintain proper cold holding temperatures. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times.