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 area, employee handling dirty then clean dishes without first washing hands. When asked, employee was unaware of handwashing procedures. Instructed employee to re-wash dishes, then properly handwash in approved handwashing sink. 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.

Adequate hand washing facilities supplied & accessible

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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 using front handwashing sink as dump sink and rinsing off of condiment containers. Instructed employee a handwashing sink is to be used for handwashing only. (B) A HANDWASHING SINK may not be used for purposes other than handwashing.

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 in use warewashing machine, at food contact surfaces, chlorine sanitizer with a concentration of 0ppm. When asked, employees were unware of how to properly test sanitizer concentrations. Instructed employees on proper sanitizer concentrations. Warwashing machine was primed, and re-run with the proper chlorine concentration of 50-100ppm. Discussed the importance of proper monitoring of sanitizer concentration throughout the day to ensure proper warewashing of food contact surfaces.

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 on counter, cut potatoes with an internal temperature of 65*F. Per employee, cut potatoes are kept on counter about 2 hours every day then placed back in reach in refrigerators at end of service. Cut potatoes were moved to reach in refrigerator to rapidly cool back down to the proper cold holding temperature. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times.

Toxic substances properly identified, stored, and used

PRIORITY VIOLATION-7-201.11, P: Separation-Storage ........At front service line, two bottles of widow cleaner, with spray nozzles pointed towards bottles, stored on shelf with syrups. Instructed employee to move window cleaner spray bottles to chemical storage. Discussed the importance of proper storage of chemicals away from food and food contact surfaces. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLESERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and (B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES. This paragraph does not apply to EQUIPMENT and UTENSIL cleaners and SANITIZERS that are stored in WAREWASHING areas for availability and convenience if the materials are stored to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.

Insects, rodents, & animals not present; no unauthorized persons

Core-6-202.15, C: Outer Openings, Protected .........In back kitchen, back door opened to warewashing and prep area. Back door was closed. (A) Except as specified in ¶¶ (B), (C), and (E) and under ¶ (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight-fitting windows; and (3) Solid, self-closing, tight-fitting doors.