MR PASTRAMI

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cut sandwiches in half while touching the bread with his bare hands, discussed proper food handling procedure with operator Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled with food debris

Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket stored in hand sink next to 3 compartment sink, operator removed bucket from sink Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Reach-in cooler shelves with rust that has pitted the surface.

Basic - Standing water in bottom of reach-in-cooler. On cook line

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On table next to flat top, operator put wet cloth in bucket Corrected On-Site