Dim Sum Boy

Inspector's notes

Employees had not setup their handwashing station at time of inspection. Temporary handwash station equipment was tucked under tables. Employee was made to set up handwashing station at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Corrective Action: Corrected at time of inspection. 5-202.12 (A) - Priority Foundation: Handwashing Sinks, Installation. Proper temperature, Mixing Faucet. 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: Water in temporary handwash station observed reporting under 100°F at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Operator was instructed to add additional hot water to maintain adequate temperature going forward. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee take payment and hand off food to customer without stopping to wash hands before changing tasks. 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. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Employee hand sink was not equipped with a catch bucket for hand sink at start of inspection. Employee was able to procure an appropriate catch bucket for sink at time of isnpection. Corrective Action: Corrected at time of inspection.