Loving Hut

Inspector's notes

Observed employee pick up lid off floor and when washing hands, did not remove gloves, put soap between fingers and rinsed fingers for around 2-3 seconds, then return to making food. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to remove gloves and 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. Employee re-washed hands in handwash sink at time of inspection. Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-2-301.14 - Priority: 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. Addl Notes: Observed an employee pick up lid off floor and begin touching noodles in noodle dish for customer. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection and noodle dish was thrown away and remade properly. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an employee take ice from container with bare hands and put in container of bean sprouts to cool. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. RTE food that was contacted by bare hands was discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee remove food item from trash using a pot and place pot back on shelf behind other pots. All food must be in good condition, safe, and unadulterated. All adulterated food was permanently discarded at time of inspection and pot was placed in three-compartment sink to be washed, rinsed and sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed establishment using to-go bags and grocery bags to store food. Use of non-food grade bags (including to-go bags and trash bags) is not approved for storage of open food items to prevent migration of deleterious substances. All food stored in to-go bags was thrown away. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee pick up lid off floor and when washing hands, did not remove gloves, put soap between fingers and rinsed fingers for around 2-3 seconds, then return to making food. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to remove gloves and 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. Employee re-washed hands in handwash sink at time of inspection. Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-2-301.14 - Priority: 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. Addl Notes: Observed an employee pick up lid off floor and begin touching noodles in noodle dish for customer. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection and noodle dish was thrown away and remade properly. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an employee take ice from container with bare hands and put in container of bean sprouts to cool. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. RTE food that was contacted by bare hands was discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee remove food item from trash using a pot and place pot back on shelf behind other pots. All food must be in good condition, safe, and unadulterated. All adulterated food was permanently discarded at time of inspection and pot was placed in three-compartment sink to be washed, rinsed and sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed walk-in cooler with an ambient temperature of 50°F and prep cooler with an ambient temperature of 45°F. All TCS foods in these coolers had been placed in coolers two hours prior to inspection per PIC and were placed in alternate functioning units to rapidly cool. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct within 24 hours. Reinspection will occur on 7/9/26.

Inspector's notes

Observed establishment using to-go bags and grocery bags to store food. Use of non-food grade bags (including to-go bags and trash bags) is not approved for storage of open food items to prevent migration of deleterious substances. All food stored in to-go bags was thrown away. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in the ice machine by the prep table in the kitchen an accumulation of pink, wet organic matter on the top of the inside of the machine. Discussed with PIC that ice machines should be cleaned at a frequency to prevent the accumulation of organic matter. Corrective Action: Correct prior to next routine inspection.

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods >>>Observed the walk-in refrigerator ceiling is rusted. Discussed with Person in charge PIC the ceiling is in disrepair and will need to be fixed so the rust does not flake off and the ceiling will need to be a smooth cleanable surface. Per PIC the maintenance person will be called for repair. Correct By: Correct Prior To Next Routine Inspection