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 moved from dirty to clean dishware without first washing hands. On cook line, employee touched clothing then donned gloves to work with ready to eat foods without first washing hands. Instructed both employees to wash hands after contamination has occurred and before continuing with tasks. 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.

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, employee handled ready to eat egg sandwich with bare hands. Employee discarded egg sandwich. See embargo form. Employee washed hands and donned gloves to continue working with ready to eat foods. Discussed the importance of proper glove usage when working with ready to eat foods. (A) FOOD EMPLOYEES shall wash their hands as specified under § 2-301.12. (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.

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 warewashing machine, at food contact surfaces, chlorine sanitizer with a concentration of 0ppm. After pushing the tube back in to sanitizer bucket and priming machine, sanitizer concentration was 50-100ppm. Discussed more frequent monitoring of sanitizer solution throughout the day.

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 prep table cooler, various TCS foods (cut tomatoes, cut leafy greens, diced deli meat, sliced cheeses) with internal temperatures of 52*F. Per employee, TCS foods were in prep table cooler >4 hours. TCS foods (cut tomatoes, cut leafy greens, diced deli meat, sliced cheeses) were discarded. See embargo form. Ambient temperature of prep table cooler was 53.4*F, taken with inspector min/max irreversible thermometer. Discontinue use of prep table cooler until able to maintain proper cold holding temperatures throughout the day, especially during busier times of service. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times.

In-use utensils: properly used

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage ..............At coffee station, in use spoon stored in room temperature water. On cook line, in use utensils stored in room temperature water. Instructed employee to discard water and store in use utensils on clean surface. During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOODCONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under §§ 4-602.11 and 4-702.11; (F) In a container of water if the water is maintained at a temperature of at least 57*C (135*F) and the container is cleaned at a frequency specified under Subparagraph 4-602.11(D)(7).