THE BEST SANDWICHES, INC

Potentially hazardous foods measured at improper cold holding temperatures. Tofu and cheese over stacked in the food prep unit inserts was measured at 53F - 54F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. Do not over stack potentially hazardous foods in/on insert units. [COS] Employee relocated items into the reach-in of the food prep units. Minor violation: Chicken, ham, cut tomatoes, and raw shell eggs into the food prep unit insert was measured at 44F to 47F. Milk in the reach-in cooler was measured at 48F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F.

Ambient temperature of front reach-in cooler was measured at 48F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Unit was used to hold milk and other non- potentially hazardous beverages. Per employee, the milk was placed in the unit within the last hour and relocated into the walk-in cooler.

Lacking chemical test strips to measure sanitizer[CA]Means for adequately measuring the applicable sanitization method must be readily available (ex. Sanitizer test strips, thermal strips).

Chlorine sanitizer in the three compartment sink was measured at 25 ppm. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Employee increase the chlorine concentration to 100 ppm.

Observed cooked chicken that are fully wrapped in plastic and stored inside the walk-in cooler to be cooled. [CA] After cooking and before cold holding - potentially hazardous foods shall be kept uncovered, or loosely covered to facilitate rapid cooling.

Facility's Environmental Health Permit expired on 10/31/24. [CA] A food facility shall have a valid Environmental Health Permit to operate. A 48 hour notice is issued to renew permit. See comment section below.

The walk-in cooler is in disrepair that resulted in a leak inside the unit that is captured from a hose into a container. [CA] Repair leak and maintain plumbing and equipment in good repair.

Food Handler Cards for employees are not available for review. [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.

Potentially hazardous foods are over stacked in the food prep unit inserts located across the cook top and measured at improper cold holding temperatures. Ham, turkey, raw shell eggs, cheese, and chicken measured at 50-56F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Employee relocated the over stacked items into a separate container and placed it inside the food prep unit.