ANDRO'S ROSTILJ

*REPEAT VIOLATION* Multiple open bags of dry food stored in dry storage areas. [CA]: All open bags of dry food shall be transferred to food grade containers or stored in food grade containers and covered with a fitted lid.

*REPEAT VIOLATION* Washed and wet equipment stacked on top of each other. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking *REPEAT VIOLATION* High temp dish machine contact surface temperature measured at 157F after multiple cycles. No active ware-washing observed. [CA]: Dish surface temperature must measure at least 160F when conducting mechanical sanitization.

In the walk in cooler, a tray of raw shrimp was stored directly above ready to eat jack fruit. [CA]: Properly store raw food beneath and separate from ready to eat food.

Flies observed in the facility. No direct contamination observed. [CA]: Remove flies using safe, approved and effective methods. Ensure food and food contact surfaces are protected at all times from possible contamination. Remove any standing water in facility.

Minor dents observed on 3 canned garbanzo beans. [CA]: Food shall be maintained in good condition at all times. Thoroughly inspect food and ensure packaging is not damaged. [COS]: PIC decided to discard can as a precautionary action

One dead cockroach observed underneath 3 comp sink. No other activities found after thorough inspection. PIC did not have access to pest control reports at the time of inspection. PIC stated facility receives pest control service once/month. [CA]: Eliminate evidence of cockroach in a safe, effective and legal manner. Ensure food and food contact surfaces are protected from possible contamination at all times. Continue to follow pest control service recommendations and monitor for vermin activity. Seal all cracks, crevices, and gaps under any exterior doors to prevent entry and harborage of vermin.

1. High temp dish machine contact surface temperature measured at 145F after 3 cycles. No active ware-washing observed. [CA]: Dish surface temperature must measure at least 160F when conducting mechanical sanitization. Technician arrived to assess/repair/adjust unit during inspection. 2. *REPEAT VIOLATION* Washed and wet equipment stack on top of each other. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking.

Leaks at hand sink near high temp dish machine and at 3 comp sink. [CA]: Repair leak and maintain in good condition.

*REPEAT VIOLATION* Multiple open bags of dry food stored in dry storage areas. [CA]: All open bags of dry food shall be transferred to food grade containers or stored in food grade containers and covered with a fitted lid.

Wet and clean containers stacked on top of each other. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking.

Multiple open bags of dry food stored in dry storage area. [CA]: Ensure all open bags of dry food are immediately transferred to food grade containers or stored in food grade containers and covered with a fitted lid.