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.>>>>Observed handwashing sink by the end of the cook line in front of the freezer and fryer section obstructed by a rack holding flour used to fry time/temperature control for safety (TCS) foods. Explained to person in charge (PIC) that handwashing sinks must be maintained accessible at all times and not used for other purposes than handwashing. PIC was able to remove rack at time of inspection. Discussed relocating rack and rearranging area to avoid issue reoccurring.

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 2 portioned bags of cooked brisket scraps in the walk-in with date label stating they were made 2/1. Explained to PIC that ready-to-eat TCS foods shall be discarded if: It exceeds the 7 days at 41?F, except time it is frozen. It is in a container or package that does not bear a date/day and has been held for > 24 hours. PIC voluntarily discarded of the TCS foods 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 cut romaine lettuce, cut spring salad mix, cooked chicken wings, and cooked brisket with no date label located underneath salad sandwich prep cooler and in the walk-in. PIC stated the items had been cooked within the last 2-4 days. Explained to PIC that TCS food must be clearly marked to indicate the date or day the food shall be consumed on premises, sold, or discarded when held at a temperature of 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. • TCS food prepared and packaged by a Food Processing Plant that does not meet the criteria to be exempted must be clearly marked at the time the original container is opened and is held for >24 hours to indicate date/day the food shall be consumed on premises, sold, or discarded. The day the original package is opened counts as Day 1 PIC labeled and dated the TCS foods at time of inspection.