INDIGO

Hands Clean and Properly Washed

Repeat Violation PRIORITY VIOLATION-2-301.14 - Priority: When to Wash. 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 an employee that was peeling hard-boiled eggs with gloved hands over a trash can. The person was observed on more than one occasion touching the trash can to readjust the trash can during the egg peeling. Discussed with person in charge that anytime contamination to the hands occurs, such as when readjusting a trash can or changing tasks or anytime contamination to the hands occurs, the hands must be washed. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. Discussed the importance of proper handwashing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. *2ND CONSECUTIVE PRIORITY VIOLATION.* Corrective Action: Corrected at time of inspection.

Priority

Proper Cold Holding Temperatures

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. 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/4576/AMC-Toolbox---Cold-Holding. Addl Notes: Observed gallons of milk, yogurt, hard-boiled eggs, cooked chicken and sour cream all with internal temperatures as measured using a probe thermometer ranging from 50°F - 58°F inside of the walk-in cooler. A min-max thermometer was placed into the walk-in cooler and allowed to stabilize for 20 minutes. The air temperature inside of the walk-in cooler as measured using a min-max thermometer was holding at 60°F. According to the person in charge, some foods, such as the buckets of yogurt, had been in the unit for less than 4 hours and were moved to other alternative refrigeration to rapidly chill down to 41°F. Other foods in the walk-in, such as the boiled eggs, sour cream containers and gallons of milk were in the walk-in for more than 4 hours and were embargoed at time of inspection (see embargo form). Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Priority

Proper Cooling Methods Used; Adequate Equipment for Temperature Control

4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. 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/4617/AMC-Toolbox---Cooling. Addl Notes: Please refer to violation #22. Walk-in cooler not cold holding at 41°F or below. A 24-hour re-inspection will occur for #33 cold holding capacities. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct within 24 hours.

Wiping Cloths; Properly Used and Stored

3-304.14 - Core: Wiping Cloths, Use Limitation Addl Notes: Observed numerous wiping cloths stored dry on cutting boards all throughout the kitchen. Discussed with person in charge to store the wiping cloths in sanitizer buckets with approved sanitizer concentrations when not in use. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Physical Facilities Installed, Maintained, and Clean

6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Observed food scraps and food debris all throughout the kitchen area and under the microwaves. Discussed with person in charge to clean the kitchen area on a more frequent basis. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.