ThanksABrunch

Inspector's notes

Observed a box of food stored on the floor of the walk-in at the time of inspection. Elevate at least 6 inches to prevent contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in use utensils stored directly in stagnant water. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection.

Inspector's notes

Observed employee washing hands in three compartment sink. Instructed employee to wash hands in designated sink and did so 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. 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 employee handle raw shelled egg and proceed to crack without first washing hands and changing gloves. 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.

Inspector's notes

Observed half and half stored on countertop next to grill area with an internal temperature of 52*f. PIC moved to reach-in cooler to rapidly chill at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below.

Inspector's notes

Observed several boxes of frozen foods stored directly on floor in walk-in freezer. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises.