06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.14, P: 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. ............Employee working in kitchen, left to deliver food outside, handled pen and paper, touched face on several occasions, then donned gloves to work with food product without a proper handwash. Instructed on proper handwashing and glove usage when working with food product after hand contamination.
FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶ 2-403.11(B); (D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and (I) After engaging in other activities that contaminate the hands.
Corrected At Time Of Inspection
07
No bare hand contact with RTE foods or approved alternate method properly followed
PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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.........At prep table cooler, observed employee handling ready to eat lettuce with bare hands. Per employee, bad lettuce was separated from good lettuce. Instructed employee that glove usage is required when working with ready to eat foods to prevent cross contamination. Instructed employee to discard leaves of lettuce, wash hands, and don gloves to continue with task.
(B) Except when washing fruits and vegetables as specified under §3-302.15 or as specified in ¶¶ (D) and (E) of this section, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, single-use gloves, or dispensing EQUIPMENT.
Corrected At Time Of Inspection
13
Food separated & protected
PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and
Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination. ..........In beer walk in cooler, boxes of of
raw chicken and boxes of raw hamburger stored on boxes of bottled alcohol. Instructed employees to move
boxes of raw chicken and raw beef to prevent contamination of bottled beers. Discussed the importance of
proper storage of raw and ready to eat foods to prevent future cross contamination.
(A) FOOD shall be protected from cross contamination by: (2) Except when combined as ingredients,
separating types of raw animal FOODS from each other such as beef, FISH, lamb, pork, and POULTRY during
storage, preparation, holding, and display by: (b) Arranging each type of FOOD in EQUIPMENT so that cross
contamination of one type with another is prevented.
Corrected At Time Of Inspection