Carnitas La Finikera

Inspector's notes

Operator did not have soap and paper towels at hand sink at time of inspection, and went to wash their hands. Observed them rinks their hands thoroughly with water and shake them to air dry.

Inspector's notes

Operator did not have soap at hand sink at time of inspection, and went to wash their hands. Observed them rinks their hands thoroughly with water and shake them to air dry. 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. Employee closed operation a time of inspection and returned to commissary to retrieve hand soap and paper towels. PIC obtained soap for 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: Operator did not have drying provision at hand sink at time of inspection, and went to wash their hands. Observed them rinks their hands thoroughly with water and shake them to air dry. 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. Employee closed operation a time of inspection and returned to commissary to retrieve paper towels. PIC obtained drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

When asked how they were sanitizing food contact surfaces (cutting boards, prep table, utensils, operator confirmed they cleaned and sanitized unit at end of roughly 6-7 hour shift and did not sanitize the food contact surfaces during the shift- and hadn't done so that day. All food-contact surfaces that contact TCS foods must be cleaned every 4 hours by washing, rinsing, and sanitizing. Food-contact surfaces must be properly sanitized after washing and rinsing. PIC removed equipment back to commissary to ware wash all equipment at 3-comp at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed large wooden cutting board at central prep station next to stove being used to shred carnitas for consumption. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. PIC was instructed to remove and discard of cutting board and replace it with a non-porous heat resistant material. Corrective Action: Correct prior to next routine inspection.