TOGOS EATERY

PREP COOLER WITH TUNA AND GRILLED BELL PAPER HAS THERE FRONT SERVING AT 45 F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] KEEP PHF IN THE BACK TRAY AT 41F AND FRONT TRAY KEEP NON PHF BECAUSE IT IS AT 45 F.

REPEAT VIOLATION: FOOD PREP SINK LACK MINIMUM ONE INCH AIR GAP. [CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an airgap into a floor sink or other approved type of receptor.

FACILITY USING PAPER TOWEL ROLL BECAUSE PAPER TOWEL DISPENSER BATTERIES WERE LOW. [CA] Paper towels shall be stored inside the dispenser to prevent potential contamination. [COS] PIC REFILL THE PAPER TOWEL DISPENSER.

REPEAT VIOLATION: Dirty mop water and mop was left in the mop bucket. [CA] Mop water shall be disposed of in the janitorial sink or toilet facility. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.

REPEAT VIOLATION: Food prep table next to register with tuna, bacons, mushrooms, chicken is at 48F - 50F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Keep small portions in the units.

REPEAT VIOLATION: Drain pipe from the food prep sink is inside the floor sink. [CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an airgap into a floor sink or other approved type of receptor.

Cut Lettuce was without time marking. Per PIC, corporation doesn't want stickers on table and they keep food at room temp for two hours. Lettuce looks old. [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC).