TOGO'S EATERY

Observed facility was using time as a temperature control(TPHC) for some items in the front prep area, but no written procedures was available. [CA] When using TPHC written procedures must be available at all times.

Observed the prep sink goose neck faucet leaked when water was turned on. Observed drain under prep sink lacked an air gap. [CA] Repair leak on neck faucet in prep sink and maintain 1 inch air gap under drain pipe.

Observed heating trays stored underneath paper towel dispenser near hand washing sink in front prep area. [CA] Store heating tray in area that is not underneath paper towel dispenser to prevent contamination. [COS] Employee moved trays away at direction of specialist.

Measured internal temperatures of corn, cut tomatoes and mushrooms to be 45 F in prep unit next to hand sink. Employees stated food had been stored inside since 1000am (approximately at least 2 hours prior). [CA] Keep potential hazardous food at or below 41 F or 135 F and above. [COS] Manager moved food into walk in freezer to cool.

At the prep unit right of the front handwash sink: observed accumulation of dark green build-up on the handle. [CA] Keep surfaces clean. Regularly deep clean refrigerator handles.

1) At the front handwash sink: observed the soap dispenser was empty. 2) At the rear handwash sink: - Observed the paper towel dispenser was empty. - Observed handwash sink was partially obstructed by carts/items. - Observed a cup and plastic container were stored inside the handwash sink. [CA] Keep paper towel and soap dispensers stocked at all times. Do not store items inside handwash sinks or obstruct at any time. [COS] Soap and paper towels were restocked. Carts/items were moved away from the rear handwash sink. REPEAT VIOLATION. See notes below.