Adequate hand washing facilities supplied & accessible

Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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 handwashing sink, no handwashing soap. Handwashing soap was provided at time of inspection. Maintain all handwashing sinks stocked with both handwashing soap and hand drying towels 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. ..........On cook line, in both prep table coolers, various TCS foods (cooked vegetables, quinoa, cut leafy greens, cut tomatoes, pico salsa) with internal temperatures of 52*F. Per manager, TCS foods were in prep table cooler <4 hours. TCS foods (cooked vegetables, quinoa, cut leafy greens, cut tomatoes, pico salsa) were moved to walk in cooler to rapidly cool back down to the proper cold holding temperature. Ambient temperatures of two prep table coolers were 50*F, taken with inspector min/max irreversible thermometer. Repair company was called at time of inspection. Discontinue use of prep table coolers until able to maintain proper cold holding temperatures throughout the day. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times.

Proper cooling methods used; adequate equipment for temperature control

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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. ..........In walk in cooler, containers of quinoa/ 55*F, cooked vegetables/ 50*F prepared and cooling in covered containers >4 inches. Instructed employee to use shallow containers and keep uncovered to continue the cooling process. Discussed proper cooling methods with employees. (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; (2) Separating the FOOD into smaller or thinner portions; (3)Using rapid cooling EQUIPMENT; (4) Stirring the FOOD in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination, as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD.

Warewashing facilities: installed, maintained, & used; test strips

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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. ..........No chlorine test strips available for monitoring sanitizer concentration at warewashing machine. Chlorine test strips were provided at time of inspection.