Cheba Hut Tempe - Hardy

Inspector notes: Observed bartender wash hands in the middle compartment of the 3-compartment sink at time of inspection. Employee rewashed hands at the hand wash sink. Hands must only be washed at designated handwashing sinks. Discussed with person in charge (PIC) about the importance only washing hands at handwashing sinks

Inspector notes: Observed sanitizer bucket stored in the handwashing sink at the bar. Bartender relocated all items blocking handwash sink at time of inspection. Reviewed with PIC about not blocking access to hand sinks at time of inspection. Handwashing sinks must be easily accessible and utilized for handwashing only

Inspector notes: Observed ambient temperature of the front prep cooler at 48.9*F at time of inspection containing TCS food items (See #22). Per person in charge (PIC), cooler has been working intermittently and they are currently waiting for a replacement at time of inspection. Establishment decided to discontinue use of the front prep table, PIC placed a do not use sign on prep table, and the establishment will only utilize the back prep table that is able to keep TCS food items at 41*F or below at time of inspection. 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