Hands clean & properly washed

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 wash hands for a total of 10 seconds. Employee rewashed hands properly for 20 seconds. Ensure to wash hands properly for at least 20 seconds. 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 cook line, crack raw shell eggs then handle outer packaging of tortilla bag in cook line. Employee removed gloves and rewashed hands and donned new gloves. Ensure to follow proper handwashing protocols.

Proper hot holding temperatures

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding.-- In display hot holding unit, observed cooked chiles at 106*F-109*F, cheese enchiladas at 126-130*F and cooked sausage links at 125*F. All items had exceeded two hours and were discarded. Also observed cooked ground beef tacos and flautas at 118*-120*F, employee stated those items had been there less than 30 minutes holding and voluntarily discarded items. Also observed cooked chicken and potatoes with a temperature of 118*-120*F, item was recooked for immediate service. Ensure to maintain TCS food hot held at 135*F or higher at all times.

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 on top portion of prep refrigerator in holding containers with pico de gallo at 50*F, cut cabbage at 49*F, diced tomatoes at 50*F; in bottom portion of prep refrigerator observed raw bacon at 48*F & sour cream at 47*F. Items exceeded two hours and were discarded at time of inspection. Ensure to maintain TCS food cold held at 41*F or lower at all times.

Toxic substances properly identified, stored, and used

PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals--- During inspection in sanitizer bucket observed chlorine sanitizer exceeding 100ppm. Sanitizer solution was remade by employee. Ensure to maintain chlorine sanitizer solution at 50ppm to 100ppm to sanitize food and non food contact surfaces at all times.

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.-- During inspection observed canned tomato salsa in a plastic container greater than 4 inches, with a temperature of 47*F, item was located in prep refrigerator. Item was portioned out in containers less than 4 inches deep in order for item to fully cool to 41*F. Ensure to follow proper cooling protocols.

Thermometers provided and accurate

Priority Foundation-4-302.12, Pf: Food Temperature Measuring Devices-- No food probing thermometer on mobile food unit. Various TCS items found in danger zone. Ensure to provide a food thermometer maintain on mobile food unit at all times. Re-inspection will be required for this item.

Wiping cloths; properly used & stored

Core-3-304.14, C: Wiping Cloths, Use Limitation-- Observed white cloth using to sanitize cutting board, maintained in an air dry location. Employee placed cloth in an appropriate sanitizing solution. Ensure wiping cloths are maintain in an appropriate sanitizing solution in between use.

Sewage & waste water properly disposed

PRIORITY VIOLATION-5-402.13, P: Conveying Sewage--During inspection observed wastewater valve not completely shut off and sewage being disposed directly on to ground under mobile food unit. Wasteline valve was shut off by owner, to stop sewage. Ensure to properly discharge sewage from mobile food unit at commissary at all times.