Adequate hand washing facilities supplied & accessible

Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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 no hand cleanser at bar sink. Person in charge refilled the hand soap. 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.>>>Observed hand sink next to grill and hand sink next to soda machine with no hand drying provisions. Person in charge restocked all of the paper towel holders. All hand washing stations must have a supply of hot and cold water, hand cleaner, and hand drying provisions such as paper towels.

Food separated & protected

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination.>>>In the walk-in refrigerator observed a sheet pan of raw pork skin with meat still attached stored directly above a sheet pan of cooked pork skin; also in the walk-in observed pan of raw beef stored directly above the sheet pan of cooked pork skin. In a refrigerated prep unit observed sauce made with raw marinated tilapia stored directly above a container of cooked tamales. All raw animal proteins listed above were moved below all of the the ready to eat food to avoid cross contamination. Establishment MUST separate raw animal foods from ready to eat foods AND other types of raw animal foods during storage, preparation, holding and display by using separate equipment for each type, arranging each type of food in equipment so that cross contamination is prevented, and preparing each type of food at different times or in different areas. Vertically separate raw animal proteins according to the cooking temperatures; the raw animal proteins that must be cooked to the hottest temperature must be stored below the raw animal proteins that don't need to be cooked to as hot a temperature. Ready to eat foods MUST always be stored above or next to raw animal food.

Food-contact surfaces: cleaned & sanitized

PRIORITY VIOLATION-4-501.111, P: Manual Warewashing Equipment, Hot Water Sanitization Temperatures. 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 employee washing dishes in a warewashing machine; the plates had a measured chlorine sanitizer concentration of 25 ppm off of a plate. Person in charge called for service and a technician was able to adjust it to 50 ppm. Chlorine sanitizer must have a concentration of between 50 - 100 ppm.

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 several containers of ready to eat time/temperature controlled for safety house made Caesar dressing made with dairy dated 04/04 and 04/11 and salsa verde made with tomatillo 03/10. Person in charge discarded all of the containers at time of inspection. Person in charge indicated they would go through their refrigerated unit more often to clear out ready to eat time temperature controlled for safety foods past their 7 day date mark. Ready to eat (RTE) Time/Temperature Controlled for Safety (TCS) foods MUST NOT exceed the 7 days at 41?F, except time it is frozen; RTE TCS foods must be labeled with the date they were prepared, opened (if they are a RTE TCS food made in a food processing plant), and/or thawed within 24 hours of being prepared, opened, and/or thawed. If a RTE TCS food was both prepared and frozen by the establishment they must label the food with both the date prepared, the date frozen (if different), and the date thawed. Day one is the day the item is prepared or opened. Examples of RTE TCS foods that MUST be date marked include (but are not limited to) non-cultured milk derivatives, cooked/processed meat/seafood, cooked plant foods, cut tomato/melon/leafy greens, and garlic-oil-mixtures/masa/hominy/raw seed sprouts/tofu/cold brew coffee. The FDA annex explaining the exceptions was included in the email to the person in charge. 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.

Proper cooling methods used; adequate equipment for temperature control

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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.>>>Observed a sheet pan of cooked potatoes sitting next to the oven with an internal temperature of 75*F; person in charge indicated they were taken out of the oven a little less than 2 hours before inspection and they had been sitting next to the oven ever since. Inspector informed person in charge that they must cool hot time/temperature controlled for safety foods from 135*F to 70*F in 2 hours and from 70*F to 41*F in 4 hours (with the cooling process not exceeding 6 hours. Person in charge placed the cooked potatoes in the walk-in to cool more rapidly. Within 15 minutes the potatoes had an internal temperature of 69*F.

Wiping cloths; properly used & stored

Core-3-304.14, C: Wiping Cloths, Use Limitation>>>Observed wiping cloths partly stored in quaternary ammonia sanitizer with a measured concentration of less than 150 ppm. Person in charge informed that damp wiping clothes must be fully submerged in sanitizer solution with an adequate concentration; quaternary ammonia sanitizer must have a concentration between 150 ppm - 400 ppm. Person in charge indicated they would have the wiping buckets replaced with new sanitizer and would fully submerge cloths.