Proper eating, tasting, drinking, or tobacco use

Core-2-401.11, C: Eating, Drinking, or Using Tobacco Observed employee to drink from an open cup and continue to prepare food on the cook line. Discussed with manager the proper areas for employees to eat and drink. Employee discarded drink at time of inspection. An employee shall eat, drink or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single service and single-use articles and other items needing protection can not result.

Adequate hand washing facilities supplied & accessible

Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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 no paper towels or hand drying device in the men's restroom. Manager supplied paper towels at time of inspection. Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual disposable towels or a continuous towel system that supplies the user with a clean towel or a heated-air hand drying device or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.

Proper disposition of returned, previously served, reconditioned & unsafe food

PRIORITY VIOLATION-3-701.11, P: Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food. 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/4621/AMC-Toolbox---Cross-Contamination. Observed spoiled onions stored in the bottom of a milk crate with a bag of fresh onions stored on top of the spoiled onions. Manager discarded spoiled onions at time of inspection. Food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure.

Proper date marking & disposition

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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. In reach-in cooler observed bags of cooked cubed beef and chicken tamale mix without date marks Manager stated these food items had been cooked on 12/31/19, date of inspection is 1/2/20. Discussed with manager the proper date marking of TCS food items and gave handout in Spanish explaining this process. Manager date marked the beef and chicken tamale mix correctly at time of inspection. Refrigerated ready-to-eat Time/Temperature control for safety food prepared and held in a establishment for more than 24 hours shall be clearly marked if the food is held more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold or discarded.

Approved thawing methods used

Core-3-501.13, C: Thawing Observed large piece of frozen raw beef thawing at room temperature in a plastic bucket. Discussed with manager the proper and safe methods of thawing TCS foods. Manager put bucket of raw beef under running cold water in the food prep sink to continue thawing rapidly. Time/Temperature control for safety food shall be thawed under refrigeration that maintains the food temperature at 41F or less or completely submerged under running water, at a water temperature of 70F or below.