Morning Jam

Food-Contact Surfaces: Cleaned and Sanitized

PRIORITY VIOLATION-4-501.114 (A-E) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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. Addl Notes: Observed 0ppm chlorine sanitizer at the low temp dishwasher after running multiple times and priming. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels (50-100ppm chlorine). Observed a large leak from the dishwasher AVB that may have contributed to the machine not operating properly. Food-contact surfaces were properly sanitized at time of inspection at the 3 comp sink in quat sanitizer. Corrective Action: Corrected at time of inspection.

FD2501557

Time as a Public Health Control: Procedures and Records

3-501.19 (A1, B2, C2-3) - Priority Foundation: Time as a Public Health Control; Documentation. 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. Addl Notes: No timestamp observed on hollandaise sauce measured at 86*F and RTE potatoes held between 56-41*F. PIC stated both foods had been out for approximately 30 minutes and were on time as a control. All TCS foods being held under time as a control were properly time stamped at time of inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Corrective Action: Corrected at time of inspection.

FD2501557