Hands clean & properly washed

PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure. 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.>>>Observed employee put soap on their dry hands, lather, then rinse their hands using water from the cold tap. The employee was informed that proper hand washing procedure is to: (1) Rinse under running warm water (2) Apply cleanser (3) Rub together vigorously for at least 10 to 15 seconds while paying particular attention to removing soil from underneath the fingernails and creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers (4) Thoroughly rinse under running warm water (5) Immediately follow the cleaning procedure with thorough drying using hand drying provisions (the whole process should last at least 20 seconds) Employee rewashed their hands. Person in charge given hand washing guidance stickers.

Food separated & protected

Core-3-302.11 (A3-8) , C: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. 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.>>>Observed a box of hermetically sealed raw chorizo stored directly above hermetically sealed raw, whole intact beef and pork. The person in charge was informed that they must store raw meats according to cooking temperature and because chorizo is cooked to a higher temperature it must be stored below the raw, intact animal proteins. Person in charge moved the box of raw chorizo to the bottom shelf. Person in charge was given food storage guidance.

Food-contact surfaces: cleaned & sanitized

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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/4574/AMC-Toolbox---Food-Contact-Surfaces.>>>Observed dried food debris in the dicer blades of two separate dicer apparatuses; they were stored on the clean dish rack. Person in charge informed that food contact surfaces stored after cleaning must be clean to the sight and touch. Person in charge returned the dicers to the dish pit to be washed, rinsed, and sanitized.