THE SANDWICH SPOT

Personal jacket hanging on a rack used for bread at the preparation line. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.

Boxes of produce and other foods stored directly on the floor of the walk in refrigerator. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

The food preparation sink lacks a cold and hot water supply. Manager stated the water supply was turned off due to a leak. [CA] An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided. Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. [COS] Water supply turned on. Measured the hot water a minimum of 120 F. Repair leak so that water supply can be kept on at all times.

Lined food trays used for sandwiches stored directly next to the hand wash sink at the front preparation area. [CA] Relocate food and food contact items away from potential hand washing splash or provide a minimum 6" high metal splash guard spanning the full length of the handwash sink if items are stored less than 24" away from the hand wash sink

Found several of boxes of food stored on floor in walk-in-cooler. [CA] Food shall be stored a minimum of 6 inches off floor.

Found prepackaged potentially hazardous foods in 2 door sliding unit at self-service area: macaroni salad and potato salad. [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.

1. Measured ambient air temperature of walk-in-cooler holding at 45F. Per operator, a repairman was contacted and is scheduled to come. [CA] Repair refrigeration unit to maintain all cold PHFs held at or below 41F. 2. Found cardboard boxes used to line shelving in food facility. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.

Measured the following PHFs holding between 47F - 49F in walk-in-cooler for less than 4 hours: cheese block and diced turkey. [CA] Maintain all PHFs cold held at or below 41F.