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.

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.