Hands clean & properly washed

PRIORITY VIOLATION-2-301.14, P: When to Wash...........On sandwich line, employee handled personal cell phone with gloved hand then continued working with ready to eat food with same gloved hand. Employee cracked unpasteurized eggs, then changed gloves without washing hands. Instructed employee to remove gloves, wash hands, and don new gloves when working with ready to eat food or after handling raw eggs. Discussed proper handwashing and glove usage with manager and employees. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE SERVICE and SINGLE-USE ARTICLES and; (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶ 2-403.11(B); (D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and (I) After engaging in other activities that contaminate the hands.

Adequate hand washing facilities supplied & accessible

Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability..........Back bagel area handwashing sink without handwashing soap. Instructed manager to provide handwashing soap at all handwashing sinks at all times.

Food separated & protected

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination..........In prep table cooler at bagel station, container of uncovered, unpasteurized shelled eggs stored above ready to eat salad. Manager moved shelled eggs to bottom shelf. Establishment has switched from pasteurized to unpasteurized shelled eggs. Discussed storing on raw shelled eggs on bottom shelf to prevent cross contamination with ready to eat foods.

Food-contact surfaces: cleaned & sanitized

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness...........All sanitizer buckets, being used on food contact surfaces at time of inspection, with a quat concentration of <150ppm. Manager re-made all sanitizer buckets at time of inspection. Warewashing machine with no readable chlorine sanitizer concentration, after run 4 times. Inspector used high temperature minimum/ maximum thermometer in warewashing machine, and highest recorded temperature was 154*F. Per manager, chlorine is used in machine. Discontinue use of warewashing machine until repair company is called.

Time as a public health control: procedures & record

PRIORITY VIOLATION-3-501.19 (B1,3-4; C1,4-5), P: Time as a Public Health Control; Temperature, Discarded...........Self serve creamer carafes not discarded after 4 hours. Per time as control policy, creamer carafes are marked with time dots stating discard time. Creamer carafes 1 hour past 4 hour discard date. Manager discarded creamer in carafes. Discussed the importance of following time as a public health control procedures for creamer carafes. (B) If time without temperature control is used as the public health control up to a maximum of 4 hours; (3) The FOOD shall be cooked and served, served at any temperature if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control; and (4) The FOOD in unmarked containers or PACKAGES, or marked to exceed a 4-hour limit shall be discarded.