Raising Canes

Inspector's notes

Observed an employee on the cookline dip their hands into detergent mixed with water and then wash their hands with detergent at the handwashing sink. No hand soap was used by the employee. Employee properly washed hands at handwash sink at time of inspection. 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

Observed an unenclosed bug zapper on the wall near the mop sink. Person in charge closed the lid on the bug zapper at time of inspection. Electrocution devices must retain insect. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the mop sink faucet with an AVB attached to a hose with a spray nozzle. Person in charge (PIC) removed the spray nozzle at time of inspection. Shut-offs, including chemical dispensers and sprayer nozzles, are not approved for continuous installation downstream from atmospheric vacuum breakers. All plumbing must be maintained in good repair at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee drink cup stored in walk-in freezer next to food for customer consumption. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. Person in charge removed the employee cup at time of inspection. Corrective Action: Corrected at time of inspection.

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. ...........On assembly line, in small under counter cooler, coleslaw/ 48*F-53*F and cut lettuce/ 55*F out of internal temperatures. Per manager, coleslaw and cut lettuce were in small under counter cooler >4 hours. Coleslaw and cut lettuce were discarded. See embargo form. Ambient temperature of under counter cooler was 44.2*F, taken with inspector min/max irreversible thermometer. Discontinue use of under counter cooler for storing of TCS foods until able to maintain proper cold holding temperatures. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Correct By: Corrected At Time Of Inspection

Core-4-501.18, C: Warewashing Equipment, Clean Solutions ..........At in use 3-compartment sink, sanitizer solution with food debris in solution. Employee emptied all basins of 3-compartment sink, washed basins, then refilled for warewashing. Discussed more frequent cleaning of solutions at 3-compartment sink. The wash, rinse, and SANITIZE solutions shall be maintained clean. Failure to maintain clean wash, rinse, and sanitizing solutions adversely affects the warewashing operation. Equipment and utensils may not be sanitized, resulting in subsequent contamination of food. Correct By: Corrected At Time Of Inspection