Hands clean & properly washed

PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure Observed employee rise off hands with water only at handwashing sink after washing dishes. Had employee wash hands correctly at time of inspection. Discussed proper handwashing with person in charge at time of inspection. Handwashing is a critical factor in reducing fecal-oral pathogens that can be transmitted from hands to RTE food as well as other pathogens that can be transmitted from environmental sources. Many employees fail to wash their hands as often as necessary and even those who do may use flawed techniques. PRIORITY VIOLATION-2-301.14, P: When to Wash Observed employee on phone before donning gloves to help customer. Discussed when to wash with person in charge at time of inspection. The hands may become contaminated when the food employee engages in specific activities. The increased risk of contamination requires handwashing immediately before, during, or after the activities listed. The specific examples listed in this Code section are not intended to be all inclusive. Employees must wash their hands after any activity which may result in contamination of the hands.

Food-contact surfaces: cleaned & sanitized

PRIORITY VIOLATION-4-602.11, P: Equipment Food-Contact Surfaces and Utensils-Frequency Observed in use utensils (tongs) used to grab food items in hot case stored in contact with old dried food debris. Had both tongs washed at time of inspection. Microorganisms may be transmitted from a food to other foods by utensils, cutting boards, thermometers, or other food-contact surfaces. PRIORITY VIOLATION-4-703.11, P: Hot Water and Chemical-Methods; Sanitizing Food-Contact Surfaces Observed employee sanitize utensils for 4 seconds at the 3 comp sink. Had employee correctly sanitize utensils at time of inspection. Discussed proper dish washing procedures with person in charge. Efficacious sanitization depends on warewashing being conducted within certain parameters. Time is a parameter applicable to both chemical and hot water sanitization. The time hot water or chemicals contact utensils or food-contact surfaces must be sufficient to destroy pathogens that may remain on surfaces after cleaning. Other parameters, such as rinse pressure, temperature, and chemical concentration are used in combination with time to achieve sanitization.

Proper date marking & disposition

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition Observed 1 lb of ham and .325 lbs of swiss cheese in deli case beyond the expired date. Employee discarded items at time of inspection. Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking Observed two bags of cheese without any date marking. Person in charge discarded both cheese at time of inspection. Discussed importance of date marking with person in charge at time of inspection.

Toxic substances properly identified, stored, and used

PRIORITY VIOLATION-7-201.11, P: Separation-Storage Observed an open chemical bottle in the storage area located directly above single service containers for food. Observed bag of sanitizer on the same shelf next cooking oil. Both chemicals were moved at time of inspection. Separation of poisonous and toxic materials in accordance with the requirements of this section ensures that food, equipment, utensils, linens, and single-service and single-use articles are properly protected from contamination. For example, the storage of these types of materials directly above or adjacent to food could result in contamination of the food from spillage.

Physical facilities installed, maintained, & clean

Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed old dried food debris at hot holding case around the cutting board. Discussed cleaning frequency here with person in charge at time of inspection. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.