Goldman's Deli

Inspector notes: Observed chef crack raw unpasteurized shelled eggs into a pan with gloved hands. Then without first washing their hands observed the chef change their gloves and make a Chicago dog (Ready to Eat (RTE) food). Observed a chef place raw chicken on the grill with gloved hands. Then without first washing their hands observed the chef change their gloves, go into the walk in cooler, and get a bowl of chopped lettuce. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee's must wash hands between working with raw animal food and RTE food. Employees properly washed hands at handwash sink at time of inspection

Inspector notes: Observed in use utensils stored on cardboard on the shelves above the grills. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Instructed PIC to store utensils on clean/ easily cleanable surface