Hands clean & properly washed

Priority Foundation-2-301.15, Pf: Where 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 wash their hands in prep sink, rather than make use of the handwash sink. Employee rewashed hands in proper handwash sink. Discussed that hand washing must only be taking place in designated hand wash only sinks. 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 wearing gloves operating the register, then immediately began touching doors and handles of prep coolers in back, then proceeded to remove bowls/scoops from RTE sauces such as chutney and riata (etc) without properly disposing of used gloves and washing hands between tasks. Employee removed used gloves and properly washed hands at time of inspection. Discussed that gloves do not replace hand washing. Discussed with PIC that, when changing tasks such as working the register, leaving/re-entering the kitchen at any time, before engaging in food preparation, before using clean equipment, when touching clothing/body parts, that hands shall be washed in order to prevent contamination.

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. At the handwash sink near the cook line, observed handwash sink to be blocked by spatula sitting in basin of sink. PIC removed spatula at time of inspection. Discussed that a handwash sink may not be used for purposes other than handwashing and must always be accessible to promote proper handwashing.

In-use utensils: properly used

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Throughout establishment, observed mini bowls being used as make shift scoops with no handles and sitting in direct contact with multiple RTE sauces such as chutney, yogurt, riata, (etc.). Discussed utilizing a utensil with a dedicated handle such as a ladle or scoop and storing the utensil so food does not make contact with the portion of the scoop being touched. PIC removed all scoops at stated different utensils would be used.

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

Core-4-202.16, C: Nonfood-Contact Surfaces Observed shelving across from 3 compartment sink area lined with aluminum foil. Discussed that aluminum foil does not create a smooth and easily cleanable surface. Discussed removing the foil prior to the next routine inspection and discontinuing use of tin foil.

Physical facilities installed, maintained, & clean

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods Throughout establishment, observed multiple holes in walls. Observed missing wall piece near front hand wash sink. Seal/caulk all holes and replace any missing tiles/wall fixtures prior to next routine inspection. Core-6-501.12, C: Cleaning, Frequency and Restrictions Throughout establishment, observed door handles to prep coolers to be sticky and or have encrusted food debris. Observed food debris back splash on the wall behind the 3 comp sink and various walls throughout establishment. Clean areas and maintain a regular cleaning frequency to prevent buildup. **2nd Repeat violation**