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 handled clean dishware without a proper handwash in between tasks. Instructed employees on proper handwashing in between dirty and clean dishware at warewashing machine. 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.

No bare hand contact with RTE foods or approved alternate method properly followed

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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. .........On cook line, employee handling ready to eat meat with bare hands. Instructed employee to discard ready to eat meat, wash hands, and don gloves to continue with task. Discussed the importance of proper glove usage when working with ready to eat foods. (B) Except when washing fruits and vegetables as specified under §3-302.15 or as specified in ¶¶ (D) and (E) of this section, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, single-use gloves, or dispensing EQUIPMENT.

Adequate hand washing facilities supplied & accessible

Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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 back cook line handwashing sink, at pastry and prep handwashing sink, at breakfast station handwashing sink, and at bar handwashing sink, no handwashing soap available. Batteries were replaced in soap dispensers and instructed employee to provide handwashing soap at bar handwashing sink. Discussed the importance of maintaining all handwashing sinks stocked with handwashing soap at all times. 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..........At bar handwashing sink and pastry and prep handwashing sink, no hand drying towels available. Hand towel dispenser was opened for access until repaired and instructed employee to provide hand drying towels at bar handwashing sink. Discussed the importance of maintaining all handwashing sinks stocked with hand drying towels at all times.

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. ..........On front cook line, at pizza prep table cooler, TCS foods (cooked mushrooms, garlic in oil, pizza sauce, cooked sausage) and at salad prep table cooler, cut tomatoes with internal temperatures of 48*F-52*F. Per employee, TCS foods were in prep table coolers <4 hours. Employees were instructed to remove TCS foods (cooked mushrooms, garlic in oil, pizza sauce, cooked sausage) and place in walk in cooler to rapidly cool back down to the proper cold holding temperature. Discussed using metal storage pans, fill lines, or potential new cold holding units to ensure proper holding temperatures throughout the day, especially during busier times of service. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times.