Itlu

Inspector's notes

Observed the cook wash their hands at the food prep sink on the cook line. Observed hand washing implements stored above the sink. Observed the sink being use for food prep and handwashing. Advised PIC to move hand washing aids to above the designated hand sink and to label each sink according to their intended use. Corrective Action: Corrected at time of inspection.

Inspector's notes

No paper towels at the tali and bakery area hand sink. 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. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection. 5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. 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 soiled cooking ladles and a saucepan stored in the hank sink basin on the main cook line. 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. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection. 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. Addl Notes: No hand soap at the tali and bakery area hand sink. 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. PIC provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a large plastic bucket of cooling tomato and onion gravy at the bottom of the walk in cooler shelving measuring 44-57*F, internally. Observed 12+ inches of cooling food inside in a low air-flow area. Per cook, the sauce had been prepared overnight, air cooled on the counter overnight, and moved to the walk in cooler this morning. All TCS foods improperly cooled were discarded by PIC at time of inspection. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Reviewed cooling methods with PIC. Corrective Action: Corrected at time of inspection.