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 handling dirty dishware then handling clean dishware without a proper handwash in between each task. Instructed employee to re-wash dishware, and wash hands in between dirty and clean dishware. 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. ..........At bar, employees using only handwashing sink as dump sink. Instructed employees that a handwashing sink is to be used for handwashing only. Recommended employees use provided dump bucket instead of handwashing sink. (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 main warewashing machine and in use bar warewashing machine, no detectable chlorine sanitizer at food contact surfaces. At main warewashing machine, empty sanitizer bottle was exchanged for full bottle and machine was primed and bar warewashing machine was primed to proper chlorine sanitizer concentration of 50-100ppm. Discussed more frequent monitoring of sanitizer concentration, especially at start of day.

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. .............On cook line, butter with roasted garlic, ribs, sour cream without proper time documentation. Instructed employee to provide proper start time for butter with roasted garlic, ribs, sour cream. Discussed the importance of proper time documentation with TCS foods. Time as a public health control procedure without a complete list of TCS foods using time as a public health control. Recommended as menu items change, so will the time control procedure. Provide updated time as a public health control procedures within 10 days.

In-use utensils: properly used

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage ..........At bar, ice scoop handle in consummable ice and in use tongs stored in room temperature water and in kitchen at salad station, in use utensils stored in room temperature water. Ice scoop was moved out of ice, and water was discarded from both containers. Discussed proper storage of in use utensils in between uses. 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 FOOD-CONTACT 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; (E) In a clean, protected location if the UTENSILS, such as ice scoops, are used only with a FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY FOOD.

Warewashing facilities: installed, maintained, & used; test strips

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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............No chlorine test strips available for monitoring sanitizer solution in establishment. Provide picture of chlorine test strips within 10 days.