CRUST - SANTA CLARA

1 door prep cooler at sandwich assembly table measured to have: -Ambient temperature of 50F -Cheese at 48F (Cheese observed to have been just sliced and portioned from large block) -Special sauce at 53F (Per operator sauce was made in the last hour) -Roast beef at 51F (Per operator roast beef had been inside cooler since opening) [CA] Keep PHFs at 41F and below for cold holding. [COS] Operator moved all placed in cooler within the last hour to other coolers throughout facility. Roast beef was VC&D

Handwash sink nearest sandwich prep area missing hot water. Water measured 69F. Other sinks had hot water. [CA] Provide handwash sink with warm water 100F-108F or hot water with cold water mixing valve.

Handwash sink in the back observed to be obstructed by boxes of gloves and paper goods. 2 other handwash sink observed to be accessible and fully stocked in prep area.[CA] Keep handwash sinks clear and accessible at all times.

2 handwash sinks in prep area measured to have 70F warm water. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

Meatballs measured to be 132F in countertop warmer. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Per manager meatballs were reheated in the last hour. Facility shall discard meat balls at the end of service(Service ends at 3:00PM, within 3 hours of removal from cooling and reheating)

Grab n go cooler with salad observed to be missing thermometer [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.