IKE'S LOVE AND SANDWICHES

Observed rodent dropping on meat slicer in the back. [CA] Clean and sanitize.

REPEAT VIOLATION- Food Safety Certificate not available. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.

1. Observed Vermin: Documented in the following areas: Numerous rodent droppings observed in the back area: below soda machine, on floor below warewash/food prep area, below shelves near mop sink and above meat slicer. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Liz T. 4. Notification: The persons in charge during inspection, Rosa Vargas and Kyra Miceli, have 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.

In the preparation unit inserts, measured steak, cheese, and garlic mayo sauce between 47-49F. Steak is stacked above the insert cooler line. Per PIC, items were transferred from walk-in cooler about 1 hour ago. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] PIC closed preparation unit covers and moved foods below the insert cooler line.

**MAJOR** In the back kitchen, observed the cold water knob for the only handwash sink is in disrepair and not readily adjustable. Measured the water temperature above 120F. [CA] Handwash sink shall have a potable supply of hot and cold water at all times to facilitate adequate handwashing. [SA] Handwash sink available at the front preparation area. **MINOR** In the back kitchen, observed the handwash sink was blocked by large piece of equipment and trash can. [CA] Handwash sink shall be accessible and unobstructed at all times. [COS] PIC moved the large piece of equipment.

Accumulation of smoke and odor in the facility, accumulation of grease and staining on the ceiling above the conveyor oven. [CA] Due to excessive grease and smoke accumulation, facility may need to re assess the cleaning frequency and the use of the conveyor oven to remain in compliance with the permit condition. If a suitable alternative to reduce ventilation issues is not in place, facility may need to provide approved exhaust hood ventilation over the oven to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. Contact the department prior to any remodel or addition of new equipment.

Food Safety Certificate is not available upon request. Only one food handler card was provided for review while 3 additional employees were observed handling food. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. 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.

Water temperature at the 3-comp sink was measured at 117F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet at the 3-comp sink and the food prep sink.

2 Employees observed skipping hand washing prior to changing to new gloves. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required prior to putting on gloves.