Hands clean & properly washed

PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure. 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.--A kitchen employee was observed washing their hands for a total time of 4 seconds. PIC was advised to train all employees to properly wash their hands for a total time of 20 seconds. PIC trained employee on proper handwashing at time of inspection. The employee properly washed their hands at time of inspection. 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.--Employee was observed cleaning then putting on gloves to work with food without washing their hands. PIC was educated that hands need to be properly washed between switching tasks and between glove changes. Employee properly washed their hands at time of inspection.

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.--At time of inspection there was a sanitizer bucket stored in a handwashing sink near the 3 compartment sink. In the front serving area there was an employee observed dumping beverages in the handwashing sink at the front. PIC was advised that handwashing sinks are to be used solely for handwashing. The bucket was removed at time of inspection. 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 the handwashing sink near the freezer there was a handwashing cleanser machine broken at time of inspection. PIC was advised to have the machine fixed or to use an alternative method to dispense handwashing cleanser. PIC advised that they will have the sensor fixed and that they will use the other handwashing sinks.

Food-contact surfaces: cleaned & sanitized

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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.--Dicer was found to be stored as clean but when inspected dried food debris was found in the rubber pieces of the dicer. When the dicer was disassembled there was organic matter found between the parts of the dicer. PIC was advised to inform cleaning staff to disassemble the parts before every cleaning. PIC had dicer properly cleaned at time of inspection.

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.--Establishment had a wet seasoning mixture out at room temperature that consisted of boiled raw onions, oil, and dried peppers at 69*F. According to the PIC the mixture had been prepared less than 2 hours ago. PIC stated that they normally keep this mixture out at room temperature. PIC was advised that heat treated plant foods such as onions are TCS foods that are required to be kept hot at 135*F or held cold at 41*F. PIC moved the mixture to the walk in cooler at time of inspection.

Wiping cloths; properly used & stored

Core-3-304.14, C: Wiping Cloths, Use Limitation--Observed employee wipe metal equipment used to store food in the prep line with a dirty dry wiping cloth. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution. PIC was educated on the bacterial risks of soiled wiping clothes. Soiled wiping cloths, especially when moist, can become breeding grounds for pathogens that could be transferred to food. Any wiping cloths that are not dry (except those used once and then laundered) must be stored in a sanitizer solution of adequate concentration between uses. The soiled wiping cloth was sent to be laundered at time of inspection and a cloth in sanitizer solution was used on the equipment to clean.