bb.q Chicken Scottsdale

Inspector's notes

In kitchen, employee was on phone, then donned gloves and began to handle cooked rice without a proper handwash. Instructed employee to remove gloves, wash hands, and don new gloves to continue with tasks. 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. 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 the handwashing sink at the front of establishment with sanitizer bucket inside the sink basin. Also observed the sink by the three compartment sink with sanitizer bucket inside the sink basin and a trash can in front of the sink, blocking the handwashing sinks at the time of inspection. Handwashing sinks must be maintained so accessible at all times and not used for other purposes than handwashing. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

At in use 3-compartment sink, employee washing and rinsing then soaking dishware in quat sanitizer solution <30 seconds. Per manufacture guidelines, dishware is to soak in quat sanitizer solution a minimum of 60 seconds. Instructed employee to re-soak dishware for proper time frame. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, cooked rice with an internal temperature of 65*F. Per employee, rice is used for fried rice and was removed from cold holding <1 hour. Employee moved cooked rice to walk in cooler to rapidly cool back down to the proper temperature. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Corrective Action: Corrected at time of inspection.