MR PICKLE'S SANDWICH SHOP

1. Lacking quat test strips to test concentration of sanitizer at wareash sink. [CA] Provide quat test strips. 2. Found 3-compartment sink right side with ONLY a spray nozzle. [CA] If at any point spray nozzle hinders ware washing procedure at sink, facility shall install a goose neck faucet.

Found accumulated dust debris on filters at mechanical exhaust hood. Note: Observed meat sliced stored under mechanical hood. [CA] Routinely clean to prevent accidental contamination.

Found accumulated food debris under sinks, refrigeration units, equipments and shelving. [CA] Routinely clean.

REPEAT VIOLATION: Found cold water valve off at the ONLY hand wash station located between service line and prep area. [CA] Ensure cold/warm water is provided at all times. [COS] Operator turned on cold water valve. Observed water flowing. Note: Cold water valve is off due to leakage.

Observed bag of onions stored on the kitchen floor. [CA] Food shall be stored six inches above the floor to prevent contamination.

Facility lacks food safety manager certification. [CA] A food facility which handles non-prepackaged potentially hazardous foods shall maintain a valid food safety manager's certificate.

Observed lack of cold water at the only handwash sink. Per PIC, faucet leaks when cold water is in use. [CA] Handwash sink shall maintain an adequate supply of hot and cold water at all times. [COS] PIC will keep the cold water faucet running to ensure that the water temperature is readily adjustable.

Observed prepackaged macaroni and potato salad for sale in the grab-&-go refrigeration. Per PIC, foods are packaged on-site. [CA] Food prepackaged in a food facility shall bear a label that complies with the labeling requirements prescribed by the Sherman Food, Drug, and Cosmetic Law, Part 5 and label information shall include: 1. The common name of the food. 2. If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the food. 3. An accurate declaration of the quantity of contents. 4. The name and place of business of the manufacturer, packer, or distributor.

Observed wet and soiled wiping cloths stored on kitchen counters. [CA] Wiping cloths shall be stored in sanitizing solution of an approved concentration when not in use.

Observed the use of domestic Samsung freezer in the kitchen. [CA] All equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).