Cornish Pasty Co

Adequate Handwashing Sinks, Properly Supplied and Accessible

5-202.12 (A) - Priority Foundation: Handwashing Sinks, Installation. Proper temperature, Mixing Faucet. 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: Hot water at dining room servers' station could only attain a temperature of 73 degrees Fahrenheit during the 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. Corrective Action: Correct prior to re-inspection. Re-inspection is tentatively scheduled for 10/9/2026.

In-Use Utensils; Properly Stored

3-304.12 - Core: In-Use Utensils, Between-Use Storage Addl Notes: Observed ice cream scoops stored in a 1/6 size plastic container of water measured at 70F with probe thermometer. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. Corrective Action: Correct prior to next routine inspection.

Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used

4-501.12 - Core: Cutting Surfaces Addl Notes: Observed dark discoloration and numerous deep grooves on several large cutting boards at the make line. Cutting surfaces should be maintained in sufficient condition to be smooth and easy to clean. Please resurface or replace. Corrective Action: Correct prior to next routine inspection.