Hands clean & properly washed

PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure. 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 employee to be washing dishes at three compartment sink and wash hands for less than five seconds before beginning customer pizza order by handling raw dough with hands. Had employee re-wash hands for 20 seconds. Hands must be washed using warm water, scrubbed with soap for 10-15 seconds, rinsed with warm water, and dried with a new paper towel. Handwashing process should take at least 20 seconds to prevent contamination and spread of bacteria. Corrected At Time Of Inspection 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. Observed employee to be bussing dirty dishes from tables, placed dishes in dirty dish bin, and then grab clean towel to shine clean glasses at bar without washing hands. Hands must be washed after handling dirty dishes, touching hair/face/clothing, taking out trash, and whenever contamination could occur. Employee washed hands at time of inspection. Corrected At Time Of Inspection

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. Observed employee to push finished pizza onto plate for customer using bare hands to touch the edge of pizza. Also observed employee to pick up herb topping for pizza with bare hands and place onto finished pizza. Discussed importance of not handling RTE items with bare hands. Employee washed hands and put on gloves to handle further RTE items at time of inspection. Bare hands may not be used to handle RTE foods to prevent contamination and spread of bacteria.

Adequate hand washing facilities supplied & accessible

Priority Foundation-5-203.11, Pf: Handwashing Sinks-Numbers and Capacities. 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 rolling cart rack with dirty dishes to be in front of handwashing sink next to three compartment sink and ice machine. PIC moved cart. Handwashing sinks must always remain unblocked and accessible to promote proper handwashing.

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. Observed mozzarella cheese balls dated opened 10/20, French toast batter with milk made on 10/28, coleslaw made on 10/27, cut tomatoes with garlic made on 10/27, and roasted red peppers dated 10/27 in walk in fridge. All items are over the allowed 7 days for TCS items and PIC voluntarily discarded. TCS items must be used or discarded upon expiring (within 7 days of made on/opened date) to prevent growth of bacteria and contamination. Corrected 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. Observed cooked, sliced chicken and opened package of mozzarella cheese balls with no date markings in walk in fridge. PIC stated all items were opened within the last week and date marked accordingly. TCS items held over 24 hours must be date marked for no more than 7 days (made on/opened date plus 6 days) to prevent growth of bacteria and contamination. Corrected At Time Of Inspection