Yoko Fast Food

Hands Clean and Properly Washed

2-301.15 - Priority Foundation: Where 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 employee washing his hands at the produce/food sink at time of inspection. Inspector addressed the issue and told employee to re-wash his hands at the adequate handwashing station. Employee properly washed hands at handwash sink at time of inspection. 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 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. Corrective Action: Corrected at time of inspection.

Non-Food-Contact Surfaces Clean

Repeat Violation 1st consecutive 4-602.13 - Core: Nonfood Contact Surfaces Addl Notes: Observed multiple debri throughout the kitchen area. Please clean under/around prep tables and storage areas; wipe down outsides of equipment and prep areas. Corrective Action: Correct prior to next routine inspection. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues.