T-T DELI LLC

1) Observed an unapproved, black hose is attached to the faucet at the 3-compartment sink. Observed the faucet is leaking whenever the sink is turned on. Per PIC, the faucet is currently under repair. [CA] Discontinue the use of unapproved hose. Plumbing fixtures shall be maintained in good repair. 2) Observed the drainpipe underneath the 3-compartment sink extends directly into the floor sink. The floor sink appears to be slow draining. [CA] Provide air gap between the drain pipes and floor sink that is at least twice the diameter of the inlet and no less than one inch.

1) At the preparation counter, measured tofu stew at 90F. Per PIC, tofu was cooked less than 2 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Tofu was reheated to 165F for hot holding on the steam table. 2) In the 2-door preparation unit for drinks, measured half & half and yogurt at 48F. Per PIC, food was relocated from upright refrigeration unit to the preparation unit less than 2 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Foods were relocated to upright cooler to facilitate rapid cooling.

1) Measured the maximum water temperature at the preparation and 3-compartment sink at 104F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility. 2) Measured the maximum water temperature at handwash sinks at 94F. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

1) Measured the ambient temperature of the side preparation unit (for drinks) at 48F. [CA] Refrigeration units shall maintain foods at 41F or below. Discontinue storage of Potentially Hazardous Foods until the unit is repaired. 2) Observed the use of unapproved, domestic equipment in the facility (toaster, microwave, upright freezer, etc.). [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).

Observed prep sink is improperly installed and plumbed to a grease trap/grease collection container and then drained to a floor drain. [CA] Ensure drainage from a food preparation sink is indirectly plumbed to a floor drain.

Observed employee food stored amongst food items used for the facility food preparation. [CA] Ensure all employee food is stored separately and the area labeled to prevent possible contamination.

In the kitchen area, in chafing dishes on the counter-top, measured cooked beef, cooked pork, cooked chicken, cooked pork belly, fried tofu, and fried shrimp spring roll between 80F and 95F. Per operator, cooked beef, cooked pork, cooked chicken, cooked pork belly, fried tofu, and fried shrimp spring roll prepared about 2 hours prior. [CA] Ensure potentially hazardous foods are held cold at 41F and below or held hot at 135F and above to prevent bacterial growth. [SA] Operator moved cooked beef, cooked pork, cooked chicken to counter-top oven for reheating and moved to hot holding over sterno. Cooked pork belly, fried tofu, and fried shrimp spring roll was time labeled and to be served within 2 hours, for a total of 4 hours from when removed from temperature control or discard.

In the kitchen/prep area, at the handwash station, observed paper towel roll stored on the counter-top without a dispenser. [CA] Ensure paper towels are provided from a dispenser to allow for proper handwashing.