LUNCH WITH TONY - FRONT KITCHEN

Food related equipment is still being stored outside the facility in a cage. [CA] Equipment shall be stored within an approved facility to prevent contamination.

Repeat Violation: Facility prepackages several foods ( sandwiches, salads, wraps, cut fruit, and charcuterie boards) for their self service grab and go cooler. Foods lack required information on the labels. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food 2) list of ingredients in descending order of predominance by weight 3) quantity of contents 4) name and place of business of the manufacturer, packer, or distributor.

Drain lines were found leading into the floor sinks for the espresso machine and soft drink fountain. [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.

The handwash station at the cookline lacked soap in the soap dispenser. There was a pump bottle of soap available. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.

1. Facility is storing food (alcohol) and food related equipment (cups, plates, etc) in a cage outside. [CA] Food or food related equipment shall be stored in an approved fully enclosed food facility. Move items inside immediately. 2. A bulk bag of sugar was observed to not be stored in a container. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.

1. Repeat Violation: Ambient air of the undercounter cooler was measured between 43-48F. The unit had three thermometers placed inside with each measuring 40F, 48F, and 49F respectively. 2. There are three undercounter coolers under the cashier station and cafe area that are in disrepair and not working. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Repair, replace, or service the unit. 3. There is a heat lamp that is in disrepair and not working. [CA] Ensure to maintain the equipment in good repair. Replace, repair, or service the unit. 4. Facility has a non -ANSI microwave. [CA] New and/or replacement food 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).

Facility lacks chlorine testing materials for their undercounter dishwasher. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

A bowl was found to be used as a scooper for dry rice. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.

Staff were observed rinsing dishes after being sanitized in the dishwasher. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing, do not rinse after bing sanitized. [COS] Dishes were resanitized and allowed to air dry before use.

1. Sliced tomatoes measured at 50F in an improper ice bath. Per staff, they removed the tomatoes from the cooler about 30 minutes prior. 2. Repeat Violation: Raw ground beef patties measured at 44F at the extremities and 39 internal. A box of corndogs measured between 43-48F.A 1/3 hotel pan of sausages measured at 44F. Per cook, all food was stored in there overnight. Note: There were also other PHFs (milks, egg salad, rice, cheese) that measured between 40-42F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] 1. A proper ice bath was made for the sliced tomatoes. [COS] 2. Items were moved out of the cooler and placed into known working coolers.

Facility prepackages several foods (jello, sandwiches, salads, wraps, cut fruit, and charcuterie boards) for their self service grab and go cooler. Foods lack required information on the labels. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food 2) list of ingredients in descending order of predominance by weight 3) quantity of contents 4) name and place of business of the manufacturer, packer, or distributor.

Measured the temperature of corn dogs, cooked pasta, pico de gallo, and bean burgers inside the front reach-down prep refrigerator to be between 47-50°F. Employee stated foods had been held inside the unit since Sunday (two days prior). [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Items were discarded. See VC&D report.

The reach down cooler is not maintaining PHFs at 41°F or below. Measured the ambient temperature at 43°F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

1. Hand wash stations lack hand wash reminder signs. [CA] A sign or poster that notifies food employees to wash their hands shall be posted at all handwashing stations used by food employees. 2. The health permit is not visible to the public where it is posted. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.

Staff were observed using the hand sink to fill a pot of water and not wash their hands and change gloves prior to changing tasks to prepare foods. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Gloves shall be properly used and changed when required. [COS] Inspector instructed staff to change their gloves and wash their hands. Educated on using the available prep sink adjacent to the hand sink to use for food preparation. Inspector also educated on proper hand washing technique.

Two squeeze bottles were unlabeled. Per cook, one held water and the other oil [CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.