06
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. -- The cook washed his hands and dried them. As he was walking back from the handwashing sink to the grill area he took the towel he had used to dry his hands and wiped off his face. The employee was asked to wash his hands again, which he did.
Corrected At Time Of Inspection
19
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. -- Black beans -130°F, mash potatoes -121°F, diced cooked chicken breast -123°F. The beans and potatoes were reheated to 165°F; the chicken was discarded. Temperatures were verified by the Person in charge (PIC) using the establishment's thermometer. PIC states that the establishments policy is to hot hold hot food items at 165°F or greater. (The water in the hot hold unit beneath the pans containing the foods was at 122°F; the PIC adjusted the temperature control.)
Corrected At Time Of Inspection
20
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. -- At the beginning of the inspection observed that diced tomatoes were sitting unattended in a container next to the dicing machine and a colander containing whole tomatoes. The person in charge (PIC) instructed an employee to move them to the walk-in at approximately 11:45am. No prep work had been done on the tomatoes between that time and the start of the inspection. ..... The chicken tumbler, which had been sitting idle with the lid screwed down since the beginning of the inspection was opened by the inspector at approximately 12:10pm and was observed to have raw chicken at 48°F to 53°F inside. This chicken was removed and moved to the walk-in refrigerator to cool to 41°F. No prep work had been done with the tumbler or chicken during the time of the inspection prior to that.
Corrected At Time Of Inspection
47
Non-food contact surfaces clean
Core-4-602.13, C: Nonfood Contact Surfaces --- The door handle to the walk-in refrigerator had old food residues adhering. The door handle was cleaned. The importance of keeping the handle clean to avoid inadvertent cross contamination (as many raw food items are handled) was discussed. ... The cup holder unit on the left side of the drive up window soda fountain has an accumulation of soil and slime on its top. Clean. (Note: No cups were stored in this unit at the time of inspection. If this unit is not used recommend removal to avoid accumulation of soils.)
Correct Prior To Next Routine Inspection