LEE'S SANDWICHES

Four dead American cockroaches observed behind the cook line on glue traps. Two dead American cockroaches observed on glue traps behind the bread ovens. [CA] Food facility shall be kept free of vermin and vermin debris. Clean and sanitized all affected areas. Repeated violation. No other vermin activity observed elsewhere in the facility or on areas of food prep or food storage. Facility has monthly pest control service. The two most recent pest control service reports dated 4/13/26 and 5/13/26 were reviewed and notes no cockroach activity. If repeat of violation is continued to be observed then further enforcement action may be required.

Black mold-like substance observed on the inside panel of the ice machine. [CA] Frequently clean and sanitize the inside panels of the ice machine.

Container of rice measured at 63F is cooling inside the reach-in cooler while fully covered in plastic wrap. [CA] Potentially hazardous foods when cooling shall be kept uncovered or loosely covered to allow for rapid cooling. [COS] Plastic cover was partially removed.

1) Gap greater than 1/4" is observed beneath the back door of the kitchen. Eliminate gaps greater than 1/4" to prevent the entrance of vermin 2) Employees' personal phone is stored above food preparation table. [CA] Employees' personal items shall be stored separate or below food contact surfaces.

Major violation: Grilled chicken skewer in the warmer was measured at 121F. [CA] Potentially hazardous foods when hot holding shall be held at or above 135F. [COS] Per employee, the chicken was placed in within the last two hours - chicken was reheated and measured at 170F. Minor violation: Slice cheeses were over stacked in the food prep unit insert and measured at 47F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] The over stacked cheese were relocated into the reach-in cooler

Containers of food are stored on the floor by the water heater and inside the walk-in freezer. [CA] Food shall be stored a minimum of 6 inches off the floor.

Rice noodles on the prep table was measured at 70F. [CA] Potentially hazardous foods shall either be cold holding at or below 41F or hot holding at or above 135F. [COS] Per employee, the noodles were prepared within the hour and relocated into the reach-in cooler.

At time of inspection, multiple dead cockroaches (species of cockroach: American) observed in the following areas: - 1 on floor under where the food warmer is located - 8 on floor behind the ovens - 1 on floor behind the ice machine - 6 on floor behind the cook line - 1 on floor behind open air cooler. Did not observe any activity, live or dead, on areas of food preparation or storage. The most recent pest control service report dated, 10/2/25, was reviewed. Service report notes there is no activity or structural concerns. [CA] Operator shall clean and sanitize all affected areas where dead cockroaches were observed and contact pest control service for treatment and inspection. Seal and eliminate any cracks, crevices, gaps, or openings that may harbor vermin or allow entry of vermin into the facility. Facility shall be kept free of vermin and vermin debris. An follow-up inspection will be conducted by 10/24/25. Any activity or evidence of an infestation will result in further enforcement action.

Containers and boxes of food are stored on the floor inside the walk-in freezer. [CA] Food shall be stored a minimum of 6 inches off the ground.

Ambient temperature of the food prep unit located by the walk-in coolers was measured at 58F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

Handwash sink located in the back kitchen does not have single-use paper towels available. [CA]All handwash sinks shall be able to provide warm water, soap, and single-use paper towels for employees to wash their hands when required. [COS] Employee refilled the paper towel dispenser.

1) Chlorine sanitizer at the three compartment sink was measured at 50 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] Employee added more bleach and chlorine sanitizer was measured at 100 ppm. 2) Black mold-like substance observed on the inside panels of the ice machine. [CA] Clean and sanitize the inside panels of the ice machine.

Potentially hazardous foods held in the food prep unit located nearest the walk-in coolers was measured at improper cold holding temperatures. Cheese, ham, cut tomatoes, roast beef, and salami were measured at 58F to 65F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Per employee, the unit was filled around 9 AM to 10 AM. The potentially hazardous foods inside the inserts will be subject to time where it will be discarded if not used by 1 PM. The potentially hazardous foods inside the reach-in of the unit was relocated into the walk-in cooler.

Three dead adult cockroaches observed in the following locations of the facility: Along wall by the back door, on floor by the upright reach-in cooler located by the back door, and inside the mop sink. [CA] Food facility shall be kept free of vermin and vermin debris. Clean and sanitize affected areas. Did not observed any other vermin activity in the facility. Reviewed most recent pest control service report dated, 7/10/25, which noted no vermin activity. A follow-up inspection will be conducted and any evidence of an infestation will result in further enforcement action.

Prior to handling food, employee was observed washing hands at the food prep sink without the not use soap. [CA] Employees shall properly wash hands at the designated hand wash sink using warm water, soap, and single-use paper towels.

Potentially hazardous foods held in the hot holding display case was measured at improper holding temperatures. Chicken wings (101F), egg rolls (130F), chicken skewer (122F). [CA] Potentially hazardous foods when hot holding shall be held at or above 135F. [SA] Per employee, the items were prepared within the last hour, and will be subject to time where it is time-marked and will be discarded if not used/served within the next 3 hours.

Spray bottles used in the kitchen are not labeled. [CA] Spray bottles used in a food facility shall

Cooked BBQ pork is cooling inside the reach-in of the food prep unit while fully covered in plastic and measured at 98F. [CA] Potentially hazardous foods that are cooling shall be kept uncovered or loosely covered to allow for proper cooling.

Debris build up observed in the floor sink located near the back of the kitchen by the standing mixer. The debris is preventing water from draining into the floor sink. [CA] Frequently clean nonfood contact surfaces to prevent accumulation of debris. [COS] Employee removed debris so that water can drain into the floor sink.

Cups, bowls, and cans are used as scoops and stored inside bulk food containers. [CA] Use approved utensils with a handle to use as scoops for bulk foods.