SOURDOUGH & CO

Observed multiple (5+) dead cockroaches trapped on glue board under the lockers cabinet. PIC stated facility is serviced bi-weekly, report showing last service date on 4/30/26 was provided for review. [CA] Remove and clean affected areas of dead cockroaches, continue monitoring pest activity, maintain routine pest control service. Seal gaps and openings to prevent entry and keep facility clean and free of food debris.

Paper towels were not available at the front and the back handwashing sinks due to wall-mounted dispensers in disrepair. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. [SA] PIC provided paper towels near the sinks while repairs are pending.

Single use sanitary towels are not available in both hand sinks. Dispensers observed not mounted to the wall . [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. [SA] Manager provided paper towel rolls at both hand sinks.

Two dead cockroaches observed on wall above the food prep sink. Per the manager facility is routinely serviced by a pest control provider. [CA] Clean and sanitize area of dead coackroaches.

Wet soiled wiping cloths eft on counter. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Soups held at the steam table measured between 131F and 133F. Manager stated he turned down the steam table less than half hour ago because it was too hot. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Steam table was turned up to hold soups at or above 135F.

3-comp sink faucet has a leak. [CA] Repair plumbing fixture and maintain in clean and good codition.

Missing soap and paper towels in the hand sink in the back area. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers at all times[COS]

Quat sanitizer in the 3-comp sink was measured at 0PPM, 3-comp sink was not in use at the time. [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.

Measured multiple Potentially Hazardous Foods (PHFs) held inside the prep refrigerator between 47F and 51F for more than 4 hours. PHfs include cheese, ham, turkey, beef, tuna salad, pepperoni, dressing, bacon, chicken, chicken salad. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Manager VC&D all PHFs in refuse bags.

Food manager certificate is not available. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. Employee food handler card is not available for review, manager stated employee was hired 2 weeks prior and is working on getting their food handler card. [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.