Hands clean & properly washed

PRIORITY VIOLATION-2-301.14, P: When to Wash. -- Employee placed the ice bucket on the floor in front of the ice machine and then scooped ice from the ice machine into the bucket. The employee then took the bucket to the drive thru soda fountain, placed her right hand on the bottom of the bucket, which had been in contact with the floor while emptying the bucket into the soda fountain ice bin. The employee went back to the ice machine and placed the ice bucket on the floor and used her right hand to scoop more ice into the bucket. Employee again went to the soda fountain and emptied the bucket into the soda fountain ice bin while again holding the bottom of the bucket with her right hand. Employee then took the ice scoop in her right hand and used it to smooth out the ice in the soda fountain ice bin. -- The above was discussed with the person in charge and various of avoiding potential contamination of the ice and hands when using the ice bucket to transfer ice were discussed. ** 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.

Food-contact surfaces: cleaned & sanitized

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. -- The tomato slicer, stored as clean, had dried food residues adhering to the base, the cutting blades, and the inside of the pusher head blades. The slicer was staged to be cleaned and sanitized. -- ** 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.

Proper cold holding temperatures

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. -- In the prep refrigerator at the sandwich preparation line: cut lettuce -48°F, shredded lettuce -47°F, corned beef -47°F, lamb -49°F, brisket -45°F, cheese steak setups (beef and cheese) -47°F. These foods were taken to the walk-in refrigerator and cooled to 41°F. ** 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.

Proper cooling methods used; adequate equipment for temperature control

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. -- Insufficient working cold holding capacity: The prep refrigerator at the sandwich preparation line is holding at 50°F. Have unit repaired prior to re-inspection 9/22/22. Discussed using time as a public health control temporarily (and provided information via email) until the unit is repaired. ** 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. ----- Core-3-501.11, C: Frozen Food -- Various foods in the walk-in freezer are beginning to thaw; the foods are slightly soft to the touch. Unit is holding at 31°F. Advised person in charge to have freezer unit looked at. -- ** Stored frozen FOODS shall be maintained frozen.

Physical facilities installed, maintained, & clean

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods -- There is a hole in the wall near the mop sink. Provide cleanout cover (escutcheon plate) for this hole. (From OC-Re-inspection)