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 in use stirring spoon in hand sink. Person in charge instructed employee to move spoon to 3-compartment sink to get washed, rinsed, and sanitized and explained to them that when the sink is obstructed people are less likely to use it. Inspector also informed person in charge that in addition to obstructing the sink hand sinks have bacteria from the hands that may transfer to utensils stored in the sink.

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 dicer on rack; person in charge indicated it should be clean. Observed white food debris in dicer blade. Person in charge put the dicer back in the dish area to be re-washed, rinsed, and sanitized. Discussed with person in charge ensuring all clean dishes/equipment are completely free of food debris and grime. Clean food contact surfaces must be clean to the sight and touch; harmful organisms may grow on food debris left of food contact surfaces after they are cleaned, and food debris may also attract pests. Employee re-washed, rinsed, and sanitized the dicer.

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 in the walk-in refrigerator cooked beef cheek on a speed rack in shallow metal pans with internal temperatures between 44*F - 47*F. Person in charge indicated they may have tracked the cooling process but the cooling book was removed from the restaurant; nobody on site could confirm if the cooling was tracked. Person in charge indicated it had been stored in the walk-in since it was cooked yesterday at 5pm and had not been removed since. All other foods in the walk-in cooler had internal temperatures of 41*F and below; internal temperatures were not taken in the walk-in refrigerator today. Person in charge willingly discarded of the cooked beef cheek. Discussed storing the pans on the speed rack so they have better airflow between pans; inspector also discussed making sure the speed rack is placed in front of the walk-in condenser and not underneath to maximize the cold air flow around the pans. Safe cooling requires removing heat from food quickly enough to prevent microbial growth. Excessive time for cooling of time/temperature control for safety (TCS) foods has been consistently identified as one of the leading contributing factors to foodborne illness. The cooling process must occur from 135*F to 70*F in 2 hours and from 70*F to 41*F in 4 hours. If the TCS foods are cooling for less than 2 hours and 70*F is not likely the establishment may reheat to 165*F and restart the cooling process; if the cooling process exceeds 2 hours and does not cool to below 70*F then the TCS food must be discarded. If TCS foods are 70*F and do not cool to below 41*F in 4 hours they must be discarded.

Proper cold holding temperatures

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. 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/4576/AMC-Toolbox---Cold-Holding.>>>Observed salsa verde, salsa rojo, salsa tatemada, pico de gallo, and shredded cabbage with internal temperatures between 46*F - 50*F on the salsa bar. The establishment stocks the salsa bar with ice and also does time as a control for the salsa bar. The timers were not set for the time as a control and the person in charge indicated the salsa bar was set up less than an hour before inspection. Person in charge added more ice and water to the salsa bar and within 30 minutes all the foods listed above had internal temperature of 39*F and below. The establishment must follow their time as a control policy; if not using time as a control they must add an adequate amount of ice and water to the bar to ensure it can hold time/temperature controlled for safety foods at 41*F and below. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41*F to 135*F too long. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods MUST be maintained at 41°F or less OR 135*F or more. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or less.

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 a pan of beef cheek in the walk-in cooler date marked 10/23/23 - 10/29/23. Person in charge indicated the preparation date was correct and willing discarded of the beef cheek. Person in charge was informed that ready to eat (RTE) time/temperature controlled for safety (TCS) foods must be discarded 6 days after opening, preparing, opening and thawing (or 7 days with day 1 being the day they were opened/prepared/opened and thawed); RTE TCS foods may have harmful bacteria that grow at refrigeration temperatures and after 7 days may cause foodborne illness. Person in charge willingly discarded of the foods listed above.

Toxic substances properly identified, stored, and used

PRIORITY VIOLATION-7-202.12, P: Conditions of Use>>>Observed dishes/equipment in sanitizer compartment of 3-compartment sink; the chlorine sanitizer in the sink had a measured concentration of 200 ppm chlorine. Employee moved all of the dishes/equipment back to the wash compartment and remade the chlorine sanitizer so it had a measured concentration of 50 ppm. The establishment's chlorine test strips measure from 0 ppm to 50 ppm; inspector suggested they acquire new test strips that measure 0 - 200 ppm so that it is easier to determine the concentration of the chlorine sanitizer and because the adequate range is 50 - 100 ppm. Chlorine sanitizer must have a concentration of 50 - 100 ppm; anything lower than 50 ppm may not be effective for sanitizing food contact surfaces and anything above 100 ppm may leave toxic residuals on food contact surfaces and equipment.

Insects, rodents, & animals not present; no unauthorized persons

Core-6-501.112, C: Removing Dead or Trapped Birds, Insects, Rodents and other Pest>>>Observed dead flies stuck to grime under the soda fountain; no live flies observed at time of inspection. The establishment must remove all dead insects and clean under the soda fountain by next routine inspection to prevent the dead flies from attracting more pests.