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6-301.11 - Priority Foundation: 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.

PIC did not have procedures available on site. Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. Per PIC, procedures were in binder sent out to get re-bound. Asked PIC to keep a copy on-site. 2-501.11 - Priority Foundation: Clean-up of Vomiting and Diarrheal Events. 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 handwash sink in kitchen without soap. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Informed PIC to refill soap dispenser. 6-301.11 - Priority Foundation: 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.

Observed build-up of tan substance inside nozzle for drink dispensing in bar. Surfaces of utensils and equipment contacting food that is not TCS food shall be cleaned at any time when contamination has occurred; at least 24 hours or a frequency specified by the manufacturer for equipment such as ice bins and beverage dispensing nozzles. 4-602.11 (E) - Core: Equipment Food - Contact Surfaces and Utensils-Frequency; Non-TCS. 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 raw beef patties at a temperature of 44 degrees F in the drawer of fridge unit under stove. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Per PIC, patties had been in the fridge overnight. PIC disposed of the patties. PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: 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 pots in kitchen stacked before allowing proper air drying. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Informed PIC to separate and allow proper air drying before stacking pots. 4-901.11 - Core: Equipment and Utensils, Air-Drying Required

Repeat Violation Observed handsink and mop sink in raw meat prep area in state of disrepair, leaking plumbing in the handsink and persistent leaking faucet and inability to shut off the mop sink. Improper repair of maintenance of any portion of the plumbing system may result in potential health hazards, such as cross contaminations of food, equipment, utensils, linens, or single service articles. It may contribute to obnoxious odors or nuisances, and can affect the operation of warewashing equipment or other equipment that depends on sufficient volume and pressure to perform intended functions. 2nd consecutive violation. 5-205.15 (B) - Core: System Maintained in Good Repair; Maintained

5-205.15 (B) - Core: System Maintained in Good Repair; Maintained

Predefined Comment: Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. 6-301.12 - Priority Foundation: Hand Drying Provision. 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.

Predefined Comment: Consumer self-service of raw animal proteins is not approved to prevent cross contamination. All consumer self-service of raw animal proteins was discontinued at time of inspection. 3-302.11 (A3-8) - Core: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. 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/4621/AMC-Toolbox---Cross-Contamination.

Predefined Comment: Food-contact surfaces must be properly sanitized after washing and rinsing. Predefined Comment: Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. PRIORITY VIOLATION-4-501.114 (F1-2) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- On-site Generation. 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.

Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Predefined Comment: All TCS foods improperly hot held were reheated to 165°F at time of inspection. PRIORITY VIOLATION-3-501.16(A)(1) - Priority: 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.

Predefined Comment: All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. 3-304.14 - Core: Wiping Cloths, Use Limitation

Predefined Comment: Must repair all plumbing to a state of good repair prior to next routine inspection. 5-205.15 (B) - Core: System Maintained in Good Repair; Maintained