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 in dish pit hand cleaning (without gloves) dirty dishes and then immediately putting away clean dishes (without gloves). The inspector discussed with person in charge training dish pit employees to wash their hands between dirty and clean dishes to prevent cross contamination between the dirty and clean dishes. The person in charge informed the employee who began washing their hands between dirty and clean dish handling. Per the 2017 FDA Food Code: The hands may become contaminated when the food employee engages in specific activities. The increased risk of contamination requires handwashing immediately before, during, or after activities such as (but not limited to) eating/drinking/smoking, handling dirty dishes, after soiling hands, after using the restroom, after touching animals, after toughing bare human body parts, after handling raw animal foods, after removing gloves and changing tasks. Employees must wash their hands after any activity which may result in contamination of the hands. A guidance handout on when to wash hands was provided.

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.>>>Observed slicer with dried purple and red food debris coating the slicing element. The person in charge indicated the machine was cleaned and it was not used today. The person in charge was informed that equipment food contact surfaces must be clean to the sight and touch. The person in charge asked an employee to rewash, rinse, and sanitize the slicer.

Proper cooling time & temperatures

PRIORITY VIOLATION-3-501.14, P: Cooling. 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 gumbo in the walk-in cooler in large plastic containers more that 6 inches deep with internal temperatures between 47*F - 50*F. The person in charge indicated all of the containers were heated up last night and then put in the walk-in to cool (more than 6 hours prior to inspection); the person in charge indicated they had not been removed from the walk in today and internal temperatures were not taken of the foods since they had been warmed up last night. All other foods in the walk-in cooler were 41*F and below. The person in charge was informed that cooling hot foods in plastic containers/containers more than 6 inches deep is not the best way to cool foods and this may have led to the gumbo not cooling from 135*F to 41*F in the 6 hour cooling window. The person in charge willingly discarded of the gumbo. A cooling hand out was provided to the person in charge. The cooling process for time/temperature controlled for safety (TCS) foods must occur from 135°F to 70°F within 2 hours and then 70°F to 41°F or less within 4 hours; the total cooling process for TCS foods from 135*F to 41*F and below must not exceed 6 hours. For TCS foods prepared from room temperature/cold ingredients the cooling process to 41*F and below MUST NOT exceed 4 hours.

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 house made garlic butter labelled with a preparation date of 02/15, 02/17 and house made whipped cream labelled with a preparation date of 02/19 in several metal pans across the establishment's cold holding units. The person in charge indicated these foods should have been discarded within 7 days of the preparation date. The person in charge indicated they over prepped the items and willingly discarded of all of the foods listed above. 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.

Toxic substances properly identified, stored, and used

PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals>>Observed several wiping buckets in the kitchen and 1 spray bottle with 500+ ppm of quaternary ammonia sanitizer. It was determined that the quaternary ammonia dispenser in the kitchen is inconsistently dispensing quaternary ammonia. All of the wiping buckets were emptied and replaced at time of inspection. The establishment must test chemical sanitizers to ensure they are at the correct concentrations; quaternary ammonia must be between 150 - 400 ppm.

Utensils, equipment & linens: properly stored, dried, & handled

Core-4-901.11, C: Equipment and Utensils, Air-Drying Required>>>Observed employee in dish pit drying dishes with a cloth after they came out of the dish machine. The person in charge was informed that dishes must be air dried after being sanitized. The person in charge informed the employee and the employee started air drying dishes.