08
Adequate hand washing facilities supplied & accessible
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. ------ No paper towels observed at the only hand sink in the kitchen area. Discussed the importance of having all hand sinks supplied with hot water, soap and paper towels to support proper handwashing. The manager had the sink supplied with paper towels at the time of inspection.
Corrected At Time Of Inspection
14
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. ------ In the 3-compartment sink, observed dishes being washed, rinsed and sanitized in a solution containing less than 25 ppm chlorine sanitizer when measured with a chemical test strip. Discussed that chlorine sanitizer concentration should be maintained between 50-100ppm and verified with a chemical test strip. The manager emptied the solution and refilled the compartment with a solution measuring 50ppm. Discussed re-sanitizing any dishes that had recently been washed.
Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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 a buildup of food debris on the can opener. The manager stated the blades had been cleaned after being used the night before. Discussed maintaining food contact surfaces clean to the sight and touch. PIC had the can opener moved to the 3 comp sink to be washed, rinsed and sanitized. *Second repeat violation*
Corrected At Time Of Inspection
20
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. ------ Observed shredded mozzarella stored at room temperature with internal temperatures ranging from 65-77*F when measured with a probe thermometer. Except during preparation, cooking, cooling, or when time is used as a control all TCS foods are to be maintained at 41°F or less. PIC stated the cheese was out during a busy period about 30 minutes prior. PIC moved the cheese back to the unit to cool down. Advised PIC to re-arrange prep cooler to allow space for the mozzarella in the open top and move less frequently used ingredients to the cavity of the cooler.
Corrected At Time Of Inspection
41
In-use utensils: properly used
Core-3-304.12 , C: In-Use Utensils, Between-Use Storage ------ Observed shakers of herbs and parmesan stored directly in shredded mozzarella for service for customers. Advised PIC that in-use utensils should not be stored directly in foods to prevent contamination. PIC removed the shakers from the mozzarella at the time of inspection.
Corrected At Time Of Inspection
46
Warewashing facilities: installed, maintained, & used; test strips
Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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. ------- Establishment is using chlorine sanitizer but does not have working chemical test strips to measure concentration. Observed water-damaged chlorine strips and iodine test strips (establishment does not have iodine sanitizer on hand). Discussed the importance of using a chemical test strip to ensure chlorine levels are maintained at the proper concentration (50-100ppm). Discussed obtaining chlorine test strips before re-inspection on 10/20/2023.
Correct Prior To Reinspection