SLAM DUNK SANDWICHES

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -hands not washed before changing gloves after beginning new task -operator discussed proper handwashing procedures with staff Corrective Action Taken

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -gloves not changed after delivering food to customers in lobby, hands in contact with table -operator discussed proper handwashing procedures with staff Corrective Action Taken

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -milk opened for more than 24 hours not date marked Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -rear flip top cutting board stained Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -straight ahead restroom in hallway Corrected On-Site

Basic - Dumpster rusted out on bottom. -left side of dumpster bottom rusted out

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee lotion stored with single service items -employee drink cup on prep table Corrected On-Site

Basic - Floor soiled/has accumulation of debris. -floor throughout kitchen soiled

Basic - Food stored on floor. -jars of peppers stored on floor in rear of kitchen Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top of sandwich pressers soiled with accumulation of grease

Basic - Single-service articles improperly stored. -stored on floor in rear of kitchen Corrected On-Site

Intermediate - Food-contact surface soiled with food debris. - white cutting boards grooved and stained

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - ladles for jam and cooked veggies

Basic - Soiled dry wiping cloth in use. - used to store spatula between use

Basic - Open dumpster lid.

Basic - Wiping cloth used for food spills also used for other purposes. - wet cloth on table used for resting in-use knife

High Priority - Toxic substance/chemical improperly stored. Spray bottle of cleaner stored next to tea urns in dining area.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Bulk deli meat in reach in cooler .

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards on front counter. Electric slicer

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on sandwich station.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food.