NOB HILL FOODS #606-DELI

1. At the back prep area near walk in cooler, hand sink is in disrepair/not in use. [CA]: All hand sink stations shall be in good repair. 2. At the same hand sink mentioned above, paper towel dispenser is not properly working. [CA]: Repair/assess dispenser and ensure it is in good repair.

Soiled wet wiping cloth stored on prep table without being placed back into sanitizer bucket in between use. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer when not actively being used. [COS]: PIC placed wiping cloth in sanitizer bucket with 200 ppm of Quat sanitizer.

At the hot holding display case, mashed potatoes measured at 118F, gravy measured at 116F, and ribs measured at 119F. Per Staff, food items were cooked and relocated to unit approximately 2 hours prior to measurement. [CA]: Potentially Hazardous Food (PHFs) shall be hot held at 135F or above at all times. [COS]: Specialist instructed staff to reheat PHFs to at least 165F for 15 seconds prior to hot holding at 135F. Staff adjusted/increased heat settings of unit.