Tom's Thumb Car Wash

Inspector's notes

Observed raw eggs being stored on shelf above onions, and lemons in walk-in cooler. Eggs were moved to safe location at time. Please ensure all raw animal product is stored safely and in a way that cannot contaminate ready to eat food items. Corrective Action: Corrected at time of inspection.

Inspector's notes

***Second Consecutive Violation*** On cook line, employee cracked raw shell eggs with gloved hands, wiped hands on dry wiping cloth, then continued working with cooking utensils and ready to eat foods without a proper handwash. Instructed employee to discard dry wiping cloth, remove gloves, wash hands, don new gloves to continue with task. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

At main and bakery in use warewashing machine, no detectable chlorine sanitizer at dishware surfaces. Manager exchanged empty sanitizer bottle with full sanitizer bottle at bakery machine, both machines were primed and re-run with proper chlorine concentration of 50-100ppm. Discussed more frequent monitoring of sanitizer solution throughout the day, especially at start of day and after periods of inactivity and after exchanging bottles. Corrective Action: Corrected at time of inspection.

Inspector's notes

At in use warewashing machine, employee handling dirty dishware then handling clean dishware without a proper handwash in between each task. Instructed employee to rewash dishware. Educated employees on handwashing after contamination and handwashing procedures. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk in freezer, boxes of food product stored directly on ground. Instructed manager to move boxes of food off of ground to prevent contamination. (A) Except as specified in ¶¶ (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In walk in freezer, ice wands stored directly on ground and in cardboard boxes. Ice wands were moved to be re-washed. Discussed proper storage of food contact surfaces to prevent contamination. (A) Except as specified in ¶ (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLEUSE ARTICLES shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. Corrective Action: Corrected at time of inspection.

Inspector's notes

Cutting boards deeply scored, not allowing for a cleanable surface. Resurfac or replace cutting boards. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

On cook line, in two door hot holding unit, cooked sausages/110*F-125*F, pulled pork/ 110*F out of internal temperatures. Per employee, sausages were reheated <2 hours and pulled pork was prepared <1 hour and ready for service. Employee reheated sausages in oven to 165*F and discarded pulled pork for quality. Manager placed hot holding unit out of service for repair. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

In bakery, at in use warewashing machine, employee handled dirty dishware, then handled clean dishware without a proper handwash in between tasks. Instructed employee to re-wash dishware then wash hands to continue with task. On main cook line, employee cracked raw shell egg with gloved hands, then changed gloves to continue working with ready to eat foods, without a proper handwash. Instructed employee to remove gloves, wash hands and don new gloves. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

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. ............At coffee station handwashing sink, no handwashing soap available. Handwashing soap was provided at time of inspection. Maintain all handwashing sinks stocked with handwashing soap at all times. Correct By: Corrected At Time Of Inspection

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. .............On cook line, in hot holding well, cheese/ 110*F and shredded pork/ 111*F out of internal temperatures. Per employee, cheese and shredded pork were placed in hot holding unit <1 hour and ready for service. Employee moved cheese and shredded pork to re-heat back to 165*F on heating unit. Employee also added additional water to hot holding well to aid in maintaining proper hot holding temperatures of TCS foods. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times. Correct By: Corrected At Time Of Inspection

Repeat Violation 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..........On cook line, employee handled raw hamburger, changed gloves to continue with task, without a proper handwash. Instructed employee to remove gloves, wash hands, and don new gloves to continue with task. Discussed proper handwashing with employees. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶ 2-403.11(B); (D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and (I) After engaging in other activities that contaminate the hands. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd