Hands clean & properly washed

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 come from outside back door of kitchen, began handling raw chicken, then began scooping ice from ice machine before first properly washing hands between tasks. Employee was stopped and employee washed their hands at time of inspection. 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, before scooping ice that hands shall be washed in order to prevent contamination. 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 only wash hands for 6 seconds. Discussed that proper hand wash procedure is washing hands for a total of 20 seconds. Food employees shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms for at least 20 seconds. Employee rewashed hands for the full 20 seconds at time of inspection.

Food-contact surfaces: cleaned & sanitized

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. On the meat slicer blade, observed an accumulation of food debris on the under side of the blade and behind the blade guard. Discussed maintaining food contact surfaces clean to the sight and touch. Dicer was moved to 3 comp sink to be washed, rinsed, and sanitized at time of inspection.

Toxic substances properly identified, stored, and used

PRIORITY VIOLATION-7-201.11, P: Separation-Storage In kitchen, observed can of butane gas stored on prep table along side clean dishes and above head of lettuce. Observed large opened can of ethanol stored along side and above clean utensils at bar area. PIC moved the butane and ethanol cans to designated area for toxic substances at time of inspection. Discussed storing chemicals where they pose no risk of contaminating foods and food contact surfaces. Toxic substances shall be stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.

In-use utensils: properly used

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Observed 3 knives wedged between prep cooler and prep table. PIC moved the knives to 3 comp sink to be cleaned at time of inspection. Discussed that clean knives should be kept on the designated magnet strip between uses as the side of the prep cooler and prep table is not cleaned often. In-use utensils must be stored in a clean and dry designated space to prevent utensils from becoming soiled.

Non-food contact surfaces clean

Core-4-602.13, C: Nonfood Contact Surfaces Throughout kitchen, observed prep coolers, racks in walk in, prep tables, and handles to sinks/coolers to have heavy food debris build up. Non-food contact surfaces must be maintained clean to sight and touch. Must correct prior to next routine inspection.

Physical facilities installed, maintained, & clean

Core-6-501.12, C: Cleaning, Frequency and Restrictions Throughout facility, observed dust debris build up on ceilings, food splash along walls (specifically in dry storage area, and encrusted debris along the parameter corners of kitchen. Must increase cleaning frequency to prevent accumulation of debris throughout facility. Correct prior to next routine inspection. **2nd repeat**