THE CHEESE STEAK SHOP SPORT CENTER

Hot water at the three compartment sink was measured at a maximum of 112F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

Raw beef patties inside the drawer coolers was measured at 48F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F.

Food preparation sink is not operable. [CA] Food preparation sink shall be available for use to wash produce and vegetables. Repair food preparation sink and maintain in good repair.

Ventilation hood filters are not installed while the cook line is in use. [CA] Filters for ventilation hood shall be installed and in place when cooking and the hood is in use.

Quat sanitizer in the three compartment sink was measured at 100 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.

In the 3 compartment sink, the first and second compartment drain stoppers observed in disrepair. [CA] Plugs/stoppers shall be available at all times to fill up the warewashing sink.

Preparation sink observed inoperable. [CA] Repair food preparation sink and maintain in good repair at all times.

Multiple food boxes stored on walk in freezer floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Hot water at 3 composition and janitorial sink measured at 82F. Water at handwash sinks measured at 80F. Per operator, water heater was turned off. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. Handwash sinks shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds. Ensure hot water heater is operable and maintained in good repair at all times. [SA] Operator turned water heater on. Hot water throughout facility re-measured at 105F.

Employee food handler certificates not available for review. [CA] Food handlers shall maintain a valid food handler certificate. Ensure food handler certificates are readily available for review at all times.