K35: Equipment, utensils: Approved, in good repair, adequate capacityAmbient of the far-left side prep cooler at the front service line measured 55F via probe.
[CA] Refrigeration shall be capable of maintaining potentially hazardous foods at 41F or below.
K14: Food contact surfaces clean, sanitizedChlorine sanitizer in the mechanical dishwasher measured at 200 ppm. Employee reports that sometimes their hands feel burned/itchy after contact.
[CA] Maintain chlorine in mechanical warewash machine at 50 PPM.
K07: Proper hot and cold holding temperaturesCritical*REPEAT VIOLATION*
Sliced cheddar cheese measured 50F while overfilled in a container maintained in an improper ice bath in the upper portion of the left-side prep cooler at the front service line. Per staff, the cheese is delivered sliced, placed in the walk-in cooler, then relocated to the prep cooler for assembly. Staff stated that the cheese had been placed into the unit less than 1 hour prior. Ambient of the unit measured 55F via probe.
*Note: Unit is currently unable to maintain potentially hazardous foods at 41F or below. See K35m. In the meantime, staff are utilizing ice baths. Ensure that ice comes up to the maximal level of food in the container, or facility may elect to subject the items to time as a public health control (4-hour rule) until the unit can be repaired. Managers were familiar with the concept of TPHC.
[CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria.
[SA] Sliced cheese to be used or discarded by 4:00PM.
K23: No rodents, insects, birds, or animals30+ flies observed throughout the kitchen. Flies observed crawling on the ceiling, on walls, flying close to food, and crawling on trash.
Facility provided the most recent pest control service report from Ecolab, conducted on 1/28/2026, which noted fly activity.
[CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.