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.--An employee was observed discarding a beverage into the handwashing sink near the dishwashing area. PIC was advised that handwashing sinks are to be used ONLY for 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.--Automatic dishwasher that uses chlorine had a concentration of 0 ppm at time of inspection. The machine was currently in use and had dishes inside. PIC was advised to have dishwashers check the concentration of chlorine in the dishwasher at least two times per day and to ensure that it has a concentration of 50-100 ppm. PIC stated that they would contact their chemical technician to fix the machine. PIC was instructed to re-wash the dishes in the 3 compartment sink. PIC stated that they will use the 3 compartment sink instead until the machine is fixed and has contacted the chemical company for a service.

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.--In the cold holding unit across from the stove there was beef tenderloin, cooked chicken, cooked pork, jack and mozzarella cheese, marinara sauce cooked with tomatoes and onions, mixed greens, cooked potatoes, white cheddar cheese, diced tomatoes, grilled corn, butter made with dairy, and cooked mushroom all between 46*F and 48*F. PIC stated that these items had been put in the unit from either from the morning approximately 5 hours prior or from a few days prior. PIC was advised to ensure that tcs food items must be maintained at 41*F or below if not hot held. PIC discarded the items at time of inspection.

Proper date marking & disposition

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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 the cold holding unit across from the stove there was a container of fresh garlic and oil dated 11/29. PIC was advised that a garlic in oil mixture is required to be discarded within 7 days including the day it is prepped. PIC discarded the mixture at time of inspection. 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 the cold holding unit across from the stove there was a container of cooked mushrooms without a date mark. PIC was unsure when they were made. PIC was advised to date mark all cooked items like mushrooms the day they are made in order for the establishment to avoid confusion and for them to know when to discard them properly (the day the item is made + 6 days). The cooked mushrooms were also out of temperature as mentioned in a cold holding violation so were discarded.

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.--The cold holding unit across from the stove had an ambient air temperature of 45.5*F. PIC was advised that food will be unable to reach 41*F or below if the unit itself is not 41*F or below. PIC was advised to repair the unit and ensure the ambient temperature is 41*F or below. PIC stated that they will keep food items in the unit under ice in the mean time. A reinspection will be conducted to ensure the unit is repaired properly within 10 days.