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. Observed employee touch bottom of handwashing sink in kitchen with gloves on and touch clean plates without a hand wash between actions. When brought to attention, PIC had employee discard gloves and wash hands. Observed employee wash hands in kitchen handwashing sink and dry hands on visibly soiled apron. When brought to attention, employee washed hands correctly and dried them completely with paper towels before donning new gloves. Ensure hands are washed when contaminated, when switching tasks, before donning new gloves, and after touching hair/body/clothes. Hands should be wet, scrubbed with soap for 20 seconds, rinsed, and then dried with paper towels.

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. Observed final rinse of low temp dishwasher with 0 ppm chlorine with food containers inside. The bottle of sanitizer connected to the dishwasher was empty. When brought to attention, PIC grabbed more sanitizer in storage and connected it to the dishwasher. Dishwasher was then primed and ran. Final rinse is now 50-100 ppm chlorine. Ensure all food contact surfaces in the dishwasher are sanitized with 50-100 ppm chlorine.

Proper hot holding temperatures

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. Observed large chunks cooked beef in back section of hot holding well at 98-102 degrees F. Per kitchen manager, beef was reheated this morning at around 11 am (5 hours prior to inspection). When brought to attention, beef was discarded. Ensure proper hot holding temperatures of 135 degrees F or more 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. Observed deep container (more than 4 inches deep) of pizza sauce with lid on at 55-58 degrees F. Per kitchen manager, pizza sauce is from a can and is blended with other ingredients. Per KM, the pizza sauce was done being prepared 3 hours prior to inspection. When brought to attention, container was placed in ice bath and is being stirred. Ensure proper cooling methods at all times. Food must be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degrees F to 41 degrees F within 4 hours (6 hour total process). Other cooling methods include Placing the FOOD in shallow pans; Separating the FOOD into smaller or thinner portions; Using rapid cooling EQUIPMENT; Stirring the FOOD in a container placed in an ice water bath; Using containers that facilitate heat transfer; Adding ice as an ingredient; or Other effective methods.