YUMMEE SANDWICHES

Entry door propped open throughout inspection. [CA]: Facility shall be fully enclosed to prevent entrance and harborage of vermin.

Rodent droppings observed in the following areas: -On cooking pot at dry storage rack -at the front line on shelving underneath microwave -at the front line on floor underneath the cashier -on floor around water heater Owner provided pest control report proof from Pied Piper Pest Control for service from 01/15/2026. Supervisor Anjani notified of closure. Owner Thu notified of closure. Photographs taken. [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.

No single use towels provided at the only hand wash station at the front line. [CA]: All hand sink stations shall be equipped with single use towels stored within the dispenser. [COS]: Owner provided single use towels within the dispenser.

*REPEAT VIOLATION* Maximum water temperature at 3 comp sink measured at 114F and 110F at 2 comp sink. [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.

1. Multiple pork dishes stored on top of prep line cooler at front line measured between 65F- 66F. Per Owner, pork dishes were removed from the refrigerator and placed out approximately 15-20 minutes prior to measurement. 2. In the prep line cooler at cook line, shrimp measured at 44F and raw bean sprouts measured at 46F. Per Owner, food items have been in the unit approximately 5 hours prior to measurement. Ambient temperature of unit measured at 45F. [CA]: Potentially Hazardous Food shall be cold held at 41F or below or hot held at 135F or above. [SA]: Pork dishes were relocated to refrigerator to cool down. [COS]: Shrimp and raw bean sprouts voluntarily discarded.

Ambient temperature of prep line cooler at cook line measured at 45F. [CA]: All cooling units shall be able to cold hold PHFs at 41F or below. Assess/repair/adjust unit as needed.

Holes/gaps observed in the following areas: -above dry storage rack at cook line (observed smudge marks around hole) -above 3 comp sink -above water heater [CA]: Facility shall seal all cracks, crevices, and gaps (greater than ¼ of an inch) under any exterior doors to prevent possible entry points and harborage areas for vermin.

*REPEAT VIOLATION* Multiple old/dry rodent droppings observed in the following areas: -at the front line on shelving underneath microwave -at the front line on floor underneath the cashier -at the cook line on floor underneath stove -on floor around water heater Owner stated facility receives regular pest control service but no pest control service report provided. No evidence of vermin activity on food contact surfaces. [CA]: Eliminate evidence of rodent droppings in a safe, effective and legal manner. Ensure food and food contact surfaces are protected from possible contamination at all times. Continue to follow pest control service recommendations and monitor for vermin activity. Seal all cracks, crevices, and gaps under any exterior doors to prevent entry and harborage of vermin. Obtain a pest control service and provide proof of pest control report to Specialist.

*REPEAT VIOLATION* -At the front counter by the hand sink, bags of bread were stored on the floor. -In the walk in cooler, containers of food were stored on the floor. [CA]: Food items must stored at least six (6) inches elevated from the floor.

*REPEAT VIOLATION* Holes/gaps observed on the ceiling near the front counter, ceiling above 3 comp sink, and ceiling above dry storage rack at the cook line area. [CA]: Repair holes/gaps and maintain ceiling in good condition.

Tong stored at front hand sink. [CA]: Discontinue storing utensils/food equipment at the hand sink. [COS]: Owner relocated tong to ware-wash area to be washed and sanitized.

Food handler training for employees not provided. [CA]: 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

*REPEAT VIOLATION* At the front counter, a non-commercial hood above the counter-top convection oven observed. [CA]: All equipment must be approved and certified for sanitation by ANSI accredited certification program (NSF, UL EPH, UL Sanitation, CSA Sanitation, ETL Sanitation), smooth, easily cleanable, nonabsorbent and durable.

Maximum water temperatures at 3 comp sink measured at 114F and 110F at the 2 compartment sink. [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.

Multiple old/dried rodent droppings observed at the front service counter and under the prep line cooler at the cook line area. Per Owner, pest control service occurred approximately 2 weeks prior to inspection. No pest control receipt provided. Owner stated there was an issue with mice a few months ago and that pest control service stated it has been abated. [CA]: Eliminate evidence of rodent droppings in a safe, effective and legal manner. Ensure food and food contact surfaces are protected from possible contamination at all times. Continue to follow pest control service recommendations and monitor for vermin activity. Seal all cracks, crevices, and gaps under any exterior doors to prevent entry and harborage of vermin. Maintain pest control receipts on site and available upon request.