Certification by accredited program, compliance with Code, or correct responses

Priority Foundation-2-102.11(A), B) and (C)(1), (4)-(16), Pf: Demonstration; Demonstration of Knowledge Expired Certified Food Manager card onsite and priority violations present. Information left with person in charge on how to obtain certification and card.

Hands clean & properly washed

PRIORITY VIOLATION-2-301.14, P: When to Wash Observed employees touch raw food products, change gloves, and then pick up knife to begin serving cheese without washing hands. Also observed employee washing dirty dishes put on gloves and begin serving foods without washing hands. Employees went and washed hands once instructed. Ensure employees wash hands between tasks, and before engaging in food preparation including working with, clean equipment and utensils, between handling raw and ready-to-eat food, and between types of raw meats. PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure Observed employees wash hands for less than 20 seconds and immediately rinsed soap off of hands before lathering. Ensure employees wet hands, apply soap, lather for 10-15 seconds, rinse off hands, dry with a paper towel, and use paper towel to turn off faucet. Employees re-washed hands when instructed.

Food-contact surfaces: cleaned & sanitized

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness Employee cleaning chicken storage container with soap and water, rinsing, and using, with no sanitizing step. Ensure all food contact surfaces are washed, rinsed, and sanitized every time they are cleaned. Employee emptied chicken from container used that had no sanitizing step, to be washed, rinsed, and sanitized at time of inspection. PRIORITY VIOLATION-4-602.11, P: Equipment Food-Contact Surfaces and Utensils-Frequency Deli slicers and band saw with heavy accumulation of dried on meat debris. Ensure all food contact surfaces used for meats are broken down completely and washed, rinsed and sanitized at least every four hours, and between types of meats . Correct prior to re-inspection.

Thermometers provided and accurate

Priority Foundation-4-502.11(B), Pf: Good Repair and Calibration Facility has a probing thermometer, but it would not turn on. Thermometer was also stored in the back and not easily accessible. Ensure there is always at least one thermometer present to be able to take internal temperatures of food from 0 deg. F-220 deg. F. Fix, or obtain a new thermometer prior to re-inspection.

Physical facilities installed, maintained, & clean

Core-6-501.12, C: Cleaning, Frequency and Restrictions Meat counter windows with heavy accumulation of dried on debris. Clean windows and maintain them clean.