THE FARMERS UNION

1. Observed Vermin: Documented in the following areas: - Three live adult cockoraches were observed throughout the facility. One in a gap near a shelf above the kitchen prep handwash sink. One along a shelf near the warewash area/prep sink. One on the floor under the handwash sink near the kitchen prep handwash station. - 6 dead cockroaches were observed throughout the facility. Three under the handwash station near the kitchen prep area. One on a serving plate on a drying rack. One on stainless steel soaker. One on a dish rack on dish storage rack. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Yes 4. Notification: The person in charge during inspection, Chef Sam and Manager , has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.

Food handler cards for staff were missing. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

1. Repeat Violation: Facility has the smoker outside of the exhaust hood. [CA] Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. 2. The ceiling tiles in the kitchen are have an accumulation of grease. [CA] Ensure the exhaust hoods are on and sufficient to eliminate any sanitation issues. 3. There is a light covering missing above the prep cooler that is in disrepair. [CA] Light bulbs shall be shielded, coated or otherwise shatter-resistant in areas where there is unpackaged foods, clean equipment, utensils, linens, or unwrapped single use articles.

The deli slicer had an accumulation of food debris and grease. [CA] The food-contact surfaces of equipment shall be maintained clean. [SA] Facility removed the slicer from the facility after dead cockroaches were discovered while cleaning the bottom of the deli slicer.

1. Repeat Violation: Observed Vermin: Documented in the following areas: - A live adult cockroach with an ootheca in the deli slicer. - A live adult cockroach on a sticky trap near the upstairs walk in cooler. - A live adult cockroach in the corner of the basement near the shared ingress/egress hallway. - Numerous dead cockroaches in the deli slicer. - A dead cockroach on the drainboard near by the pre-rinse station. - A dead cockroach on the floor under the handwash station in the kitchen. - A dead adult cockroach and nymph on a sticky trap under the handwash sink in the kitchen. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Yes [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. [SA] Facility eliminated the live cockroaches. Dead cockroaches were cleaned up. Facility is treated by pest control company bimonthly with the last service on 6/02/2026. A follow up inspection will be conducted in 24 hours to verify continued compliance with K23. Any vermin activity observed during the follow up inspection will result in the facility's health permit being suspended.

There are gaps and holes on the walls near the handwash sink and in the basement area. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.

PHFs in a prep cooler were measured between 50-60F. Per cook, they stocked the unit two hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Items were moved to a working cooler or an ice bath to cool down.

The prep cooler in the cookline is not maintaining PHFs at 41F or below. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Repair, replace, service, or remove the unit.

Facility has the smoker outside of the exhaust hood. [CA] Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage.

Facility had two trays of bread pudding stacked ontop of each other trying to cool. [CA] All potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then from 70°F to 41 °F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. [COS] Items were reheated to 165F to restart the cooling process.

Facility was using TPHC improperly and had PHFs out for longer than 4 hours. [CA] Limit the use of TPHC to 4 hours. [COS] Items were discarded per TPHC guidelines.

The smoker is in disrepair and not working. [CA] Ensure to maintain the equipment clean and in good repair.

The handwash sink in the kitchen has a leak at the ptrap. [CA] Repair plumbing fixture and maintain in clean and good repair.

1. Observed Vermin: Documented in the following areas: - In the basement area, at the back end of a hallway off the main room, an old deceased rodent body was found on a sticky trap. - Rodent droppings were found throughout the basement of the facility. - A dead cockroach was found near the handsink at the kitchen area. - A live cockroach was found on the prep cooler across the cookline in the kitchen near the handwash sink. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Yes [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. Complete corrections within 48 hours prior to the follow up inspection. [COS] Staff removed the deceased body. [COS] The live cockroach was eliminated. No other evidence observed.

Facility is storing open foods in containers in the basement storage area. [CA] The basement storage area shall be for the storage of unopened prepackaged non-PHFs in their original containers.

Grilled chicken in a 1/3 hotel pan was found stored on a speed rack with plastic tightly covering it. Per chef, it had been cooling for about an hour and a half. Chicken measured between 90-100. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. [COS] Grilled chicken was placed on a sheet try and moved to the walk in freezer to rapidly cool.

1. Fries and grilled chicken were found stored on a speed rack and near the kitchen cookline. Fries measured between 56-60°F and chicken measured between 90-100°F. Per chef, the fries were removed about an hour prior and the chicken was cooked about an hour and half ago. 2. On a cart near the grill a sheet tray of fries and a hotel pan of chicken wings were found stored out of temperature control. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Chef agreed to place items on TPHC and discard within 4 hours of removal from temperature control.

Quaternary Ammonia at the three compartment sink measured at 150 PPM. Note: No active warewashing was occurring. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds.

A bowl of beaten raw eggs were found stored on top of a sheet tray of fries in the walk in freezer. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

1. Facility has removed the ceiling tiles of the basement area. 2. The ceiling tiles near the smoker and cookline have an accumulation of grease and grime. Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.

Facility has started using Time as a Public Health Control for items in the steam well. TPHC was previously approved for turkey only. Items are marked with tape and recorded in a log. [CA] Provide updated written procedures and time marking for PHFs utilizing time as a public health control (TPHC).

In the back of house area, at the three compartment sink, quaternary ammonia sanitizer was measured at 0 PPM. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] A technician arrived onsite and repaired the dispensing unit.

1.In the bar area, the two front hand sinks lacked soap. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. 2. In the bar area, the two front hand sinks lacked paper towels. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. 3. In the bar area, at the only hand sink that had soap and paper towels, the sink was blocked off. Per bartender, they thought it wasn't working. [CA] Hand washing sinks shall be unobstructed and easily accessible. [COS] Staff moved the obstructions.

In the basement area, on a sticky trap, two dead cockroaches

REPEAT VIOLATION: Several Food Handler Certificates have expired. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.