Tonys Cocktail Lounge

Inspector notes: Observed staff return from the restroom and immediately wash, rinse, and sanitize dishes. The employee was stopped and instructed to wash their hands when returning from the restroom. 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 (and available) 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. Also discussed handwashing sink requirements

Inspector notes: Observed staff quickly dipping dishware in quat sanitizer with a contact time of less than a second before being placed to air dry. The staff member was stopped and reeducated on Quat sanitizer contact time. Dishes MUST soak in sanitizer for 10 seconds to ensure the contact time is long enough for the sanitizer to reduce bacterial load. All dishes were sanitized at the time of inspection

Inspector notes: Observed no soap at the bar handwashing sink. Employees to wash their hands in the bar handwashing sink as needed. An employee found the soap and placed it by the bar handwashing sink at time of inspection. Discussed maintaining soap, paper towels, and a trash basin near ALL the handwashing sinks. Handwashing sinks to be ALWAYS maintained unobstructed and accessable

Inspector notes: Second repeat. The establishment serves Time Temperature Control for Safety (TCS) food (ex. pizza). No certified Food Manager was present at the time of inspection. In Compliance with Food Code, Maricopa County now requires a Food Manager to be present during operating hours. Emailed Maricopa Policy changes and additional resources on where to acquire a Food Manager Certification