Y-LINH SANDWICHES

Observed employee wash hands for 5 seconds with cold water. [Corrective Action] Ensure hands are properly washed with soap and warm water then dried with single use paper towels.

Observed multiple metal strainers damaged with metal wires frayed. [Corrective Action] Discard metal strainers.

1. Broken floor tiles observed at the front door. This is a trip hazard. [Corrective Action] Repair floor immediately. 2, Unfinished wall observed in the back room. [Corrective Action] Finish the wall.

Heavy dust accumulation on the exhaust vent in the restroom. [Corrective Action] Thoroughly clean and maintain clean.

1. Hot water knob at the handwash sink at the service area was observed damaged. [Corrective Action] Replace the hot water knob. 2. Water leak observed at the drain pipe at the 2 compartment sink. [Corrective Action] Repair to stop the leak.

Multiple Potentially Hazardous Foods in the hot holding unit was measured in the danger zone. Per PIC, foods were cooked an hour ago and placed into the hot holding unit. [Corrective Action] Maintain hot Potentially Hazardous Foods at or above 135 degrees Fahrenheit. [Suitable Alternative] Employees will take home foods and whatever leftover will be discarded.

Liquid waste is not draining from the handwash in the kitchen making the handwash sink unusable. [Corrective Action] Ensure liquid waste is properly drained. [Suitable Alternative] Employees are to wash hands in the service area.

Observed employee defrosting and prepping meat in the 3 compartment warewash sink. The sink was observed clean. [Corrective Action] Defrost and prep meat at the 2 compartment prep sink.

Observed heavy dust accumulation on the fan guard in the restroom. [Corrective Action] Thoroughly clean and maintain clean.

1. Observed unpainted portions or the wall in the back room. [Corrective Action] Paint all unpainted portions of the wall. 2. Observed grease accumulation on the floors under the deep fryer. [Corrective Action] Thoroughly clean and maintain clean.

1. Deli meat and cheese in the 2 door prep cooler were measured at 47 degrees fahrenheit. [Corrective Action] Ensure Potentially Hazardous Foods are maintained at or below 41 degrees Fahrenheit. 2. Pork and ham in the walk-in cooler were measured at 43 degrees Fahrenheit. [Corrective Action] Ensure Potentially Hazardous Foods are maintained at or below 41 degrees Fahrenheit.