GC KITCHEN

Violations (2)

• 10Corrected on site

  Adequate Handwashing Sinks, Properly Supplied and Accessible

  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 multiple brooms, mop, squeegee, & mop buckets blocking the handwashing sink in the dish area at time of inspection. Observed sanitizer bucket stored in handwashing sink near the ice machine at time of inspection. Observed employee filling up a container with water in the handwashing sink near the tortilla make station at time of inspection. 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.

• 36Corrected on site

  Thermometers Provided and Accurate

  4-302.12 - Priority Foundation: Food Temperature Measuring Devices Addl Notes: Observed no probe thermometer in the establishment at time of inspection. Discussed the importance of utilizing thermometers to verify food temperatures and to ensure equipment is properly functioning. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Person in charge (PIC) provided receipt of purchased probe thermometer at time of inspection. Corrective Action: Corrected at time of inspection.