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. ----- Observed a pan,strainer and tongs inside the hand washing sink nearest to the prep and cook line. Handwashing sinks shall be maintained so accessible at all time. Informed PIC that employees are likely to practice good handwashing habits when handwashing sink is easily accessible. All items were moved and the sink was cleared at time of inspection.

Food separated & protected

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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 raw chicken and raw beef stored in the same bowl. Both products were in bags but the chicken was leaking while the beef was still frozen (thawing). Discussed the importance of separating raw animal foods during storage and preparation to reduce chances of cross contamination. Food separation is based on a succession of cooking temperatures. Provided food storage chart. PIC rearranged products to reduce the risk of cross contamination.

Food-contact surfaces: cleaned & sanitized

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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 ------ Observed organic matter build-up inside the main ice machine. Informed PIC that ice machines need to be cleaned more frequently to ensure that no build-up of matter occurs. Per PIC, ice machines will be cleaned more frequently.

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. ------ The ambient temperature of the walk-in cooler was observed at 47*F at time of inspection. Multiple food products were observed with internal temperature range of 48-51*F; cooked chicken, cooked pork, cooked shrimp and raw pork. Products listed above had been in the walk-in cooler overnight and it was unclear as to when the walk-in has been down. PIC voluntarily discarded products at time of inspection. PIC placed a work order for the walk-in cooler right away and relocated products that were recently placed in the walk-in cooler to other refrigerated units. Most were products that were being thawed, and well within proper cold holding temperatures. TCS foods must be cold held at 41*F or below to prevent bacterial growth. Discussed the temperature danger zone (range between 41*F and 135*F) with PIC.

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. ---- Observed multiple TCS products in walk-in cooler and reach-in cooler without a date mark (Cooked chicken, cooked pork, cooked shrimp. Per PIC, these products had been under refrigeration overnight. New adjusted date marks were placed on products. Discussed importance of ensuring food is dated accurately and does not exceed 7 days under refrigeration. Discussed with PIC that date marking shall be done within 24hrs of preparing or opening RTE TCS food. Listeria is the pathogen of concern. RTE/TCS can be kept for a max of 7 days when held at 41*F or less.

Toxic substances properly identified, stored, and used

PRIORITY VIOLATION-7-201.11, P: Separation-Storage ----- Observed WD40 lubricant and butane fuel stored above food (spices, canned goods, and single use cups were below). Toxic substances must be stored in a manner to prevent contamination of food, equipment, utensils, and single-service and single-use articles. PIC relocated products to the chemical storage area.

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 ambient temperature of the walk-in cooler was observed at 47*F at time of inspection (Confirmed with inspectors min/max and the refrigerator thermometer inside walk-in cooler). PIC voluntarily closed and placed a work order for the walk-in cooler right away. TCS products were relocated to other refrigerated units. Products that had been in the walk-in cooler for more than 4hrs were discarded at time of inspection. Discussed with PIC the importance of cold holding units to hold an ambient temperature of 41*F or below to allow for proper cold holding of TCS food items. A re-inspection was scheduled with PIC for no later than 09/13/2023 to ensure the correction of the violation. Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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. ------- Observed cooked Boba tea being cooled under room temperature. The Boba tea was observed with an internal temperature of 79*F and PIC stated that the tea was cooked an hour prior to this inspection and placed at room temperature to cool. PIC relocated the Boba tea to the freezer to rapidly cool. TCS foods must be cooled from 135 degrees F to 70 degrees F in 2 hours, then further cooled to 41 degrees F in 4 hours. The Boba was within cooling parameters and was later observed at 50*F and dropping.

Wiping cloths; properly used & stored

Core-3-304.14, C: Wiping Cloths, Use Limitation ------ Observed 2 damp wiping cloths stored on the prep counter top and another wet cloth on counter by sandwich make-line unit. Please ensure that all wiping cloths are stored in the sanitizing bucket when not in use. Wiping cloths were moved at time of inspection.

Food & non-food contact surfaces cleanable, properly designed, constructed, & used

Core-4-402.11, C: Fixed Equipment, Spacing or Sealing ----- Observed an unsealed gap between handwashing sink and wall (Hand sink nearest to cook line). Advised person in charge (PIC) that fixed equipment shall be sealed to wall to ensure proper cleaning. PIC stated they will have the handwashing sinks seal repaired as soon as possible. Core-4-501.13, C: Microwave Ovens ------ Observed food residue and build-up inside the microwaves and toaster ovens. Food contact surfaces of cooking or reheating equipment shall be kept free of encrusted food deposits and other soil accumulations. Food contact surfaces shall be clean to sight and touch. Advised PIC to clean equipment more often,especially after spills.