ROUTINE INSPECTION
3 reported violations
- K07: Proper hot and cold holding temperatures
Measured sliced turkey, roast beef, mozzarella cheese between 43-45F at single door sandwich prep unit in back area. [CA] Maintain potentially hazardous food 41F and below. [COS] Employee stated all food in prep unit and grab/go unit is discarded every Friday (facility is closed Sat/Sun).
- K06: Adequate handwash facilities supplied, accessible
Lack of soap dispenser at hand sink. [CA] Provide a wall mounted soap dispenser. [COS] Bottle of soap provided.
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
Ambient temperature of sandwich prep unit in back at 50F. [CA] Ensure unit holds cold food below 41F. Keep equipment in good repair and service the unit. Observed mobile coffee cart with espresso machine and a water dispenser. [CA] A separate permit is required to operate this cart. Turbo chef oven is used to heat sandwiches. No raw animal proteins cooked on site. All fresh food (salads, sandwich ingredients, premade breakfast burritos, fritattas) delivered from permitted facility in SF on Tue, Wed, Thur. Coffee and food in grab and go served on Mon and Fri and no fresh food items available for sale.