•Using contaminated equipment: All food-contact surfaces in the establishment must be cleaned and sanitized on a scheduled basis to prevent foodborne illnesses. Foodborne illnesses can result when:

        o  Food-contact surfaces are not cleaned and sanitized before use.

        o  Dishwashing procedures do not adequately clean and sanitize equipment.

•Poor personal hygiene: Individuals with poor personal hygiene can offend customers, contaminate food or food-contact surfaces, and cause illness. A foodborne illness can result if employees do any of the following:

        o  Fail to wash their hands properly after using the restroom or whenever their hands have

           become contaminated

        o  Cough or sneeze on food

        o  Touch or scratch wounds and then touch food they are handling

        o  Come to work while sick