K23: No rodents, insects, birds, or animalsFound a fly in the food prep area. [CA] Each food facility shall be free of pest such as flies. Provide approved pest control services.
K41: Plumbing approved, installed, in good repair; proper backflow devices1. Found constant leak at hand wash station located near sandwich station knee peddle. Observed a bucket used to capture leak.
2. Found a leak at top of hand wash station in prep area when water knee peddle is on.
3. Found a leak at 1-compartment sink (middle section) when water knob is on.
[CA] Repair leak.
K07: Proper hot and cold holding temperaturesCriticalMeasured the following PHFs holding between 53F - 55F on prep table for less than 4 hours: sliced turkey, sliced ham and sliced cheese. [CA] Maintain all cold PHFs held at or below 41F. [COS] Operator directed to relocate PHFs to walk-in-cooler.
K26: Approved thawing methods used; frozen foodFound several bags of sauce and other food item sitting in stagnant water at 3-compartment sink drain board in the process of thawing. Observed warewash sink 3rd compartment with wash station set up. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process. [COS] Operator was directed to relocate thawing of PHFs under cold running water at 1-compartment sink.