The Original Genos Pizza 1 Tempe

Inspector notes: Observed employee handle money, walk to back of kitchen, obtain chicken from freezer, and proceed to drop chicken in the fryers without washing hands in between. Also observed employee change contaminated gloves after coming in contact with item that touched the ground to don clean gloves without washing hands in between. Instructed employee to properly wash hands at handsink. Observed employee briefly wash hands for less than 5 seconds. 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. Also discussed the importance of proper hand washing 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. Employee properly washed hands at handwash sink at time of inspection

Inspector notes: Observed multiple containers of pizza sauce (made from canned tomatoes) with a prep date of 7/14 and 7/16. Per employee, pizza sauce is portioned from large tub stored in walk-in refrigerator, placed in smaller containers, cold held in make tables, and dated with the portion-out date. Employee states pizza sauce in containers were removed from bulk batch of pizza sauce that is dated 7/11. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded within 7 days (including the day it was made as day 1). Also discussed with PIC that all prepared RTE and TCS foods that are portioned from bulk batches must bear the same date as the bulk batch. All RTE/TCS foods were properly date marked at the time of inspection

Inspector notes: Observed gap between weather stripping and back door closest to warewashing area. All outer openings of a food establishment shall be protected against the entry of insects and rodents by: filling or closing holes and other gaps along floors, walls, and ceilings; having closed, tight-fitting windows; and having solid, self-closing, tight-fitting doors