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. ........At bar, employee used bare hands to add fruit to customer drinks and immediately served them. Instructed employees on use of provided tongs when working with ready to eat fruit. Discussed proper glove usage with employees. (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.

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. ...........On cook line, grilled onions/ 76*F, cooked mushrooms/ 101*F, cooked green beans/ 110*F out of internal temperatures. Per employee, TCS foods were re-heated and ready for service. TCS foods were placed in hot holding unit <4 hours. Discussed with employee using time as a public health control for hot foods in hot holding unit, maintaining cold, or maintaining hot until ready for service, to ensure quality of cooked vegetables. Establishment will use time control for cooked vegetables for evening service until able to determine best storing of TCS foods in hot holding unit. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times.

Time as a public health control: procedures & record

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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/4125/Food-SafetyOperator-Resources...............Incomplete time as a public health control procedures for TCS (time/ temperature control for food safety) foods. Provide updated time as a public health control procedures within 10 days. (A) Except as specified under ¶ (D) of this section, if time without temperature control is used as the public health control for a working supply of TIME/TEMPERATURE CONTROL FOR SAFETY FOOD before cooking, or for READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD that is displayed or held for sale or service: (1) Written procedures shall be prepared in advance, maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify: (a) Methods of compliance with Subparagraphs (B)(1)-(3) or C)(1)-(5) of this section; and (b) Methods of compliance with § 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control.

Proper cooling methods used; adequate equipment for temperature control

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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. .............Walk in cooler with an ambient temperature of 41*F, taken with inspector thermometer, when walk in was not in use. During heavy dinner use, ambient temperature of walk in cooler increased to 45*F. Repair company was called at time of inspection for service to unit. A re-inspection will be conducted within 24 hours to ensure unit is able to drop <41*F, for busier times of day and ensure all foods are able to maintain proper cold holding temperatures.