Zona Cantina + Cocina

Inspector notes: Observed scoop used for ice cream sitting in pan of water measuring at ~80*F. Discussed ensuring that in-use utensils are stored properly. 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. All in-use utensils were properly stored at time of inspection

Inspector notes: Observed vacuum packaged tuna and tilapia thawing under refrigeration in packaging. Advised staff and manager to open the packages to ensure that fish is not thawing under an anaerobic environment. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection

Inspector notes: Observed cutting boards with a large amount of scratches and scores prevalent. Discussed resurfacing or replacing cutting boards

Inspector notes: Dish employee was asked to wash hands due to improper hand washing and washed for 7 seconds start to finish. Hands must be washed for 10-15 seconds and the whole procedure from start to finish must take 20 seconds. Employee corrected at time of inspection. 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 kitchen employee return from bathroom, enter the kitchen, dawn apron, and apply gloves for food service . Employee was asked wash hands at time of inspection, hands must be washed in the kitchen before resuming food service. Observed dishwasher operate dishwasher, wash dirty dishes and transition to clean side and handle clean dishes. Employee was asked to wash hands at time of inspection, employee washed hands incorrectly (see cleaning procedure violation) and corrected. Hands must be washed when transitioning from contaminated to clean condition tasks