LEE'S SANDWICHES

1) Observed onions and boxes of seasonings stored on the ground. Boxes of food observed to be stored on floor of walk in cooler [CA] Food should be stored at least 6 inches above the floor (except food stored on dollies, pallets, or similar equipment). 2) Bulk food containers with seasonings observed to be in bins missing lid. [CA] Provide tight fitting lids for bulk food storage to prevent cross contamination.

Sandwich prep cooler measured to have: -Pork loaf at 45F -Pate at 43F -Head cheese at 48F Cooler observed to have insert trays overfilled. Per employee she just restocked prep cooler in the last 20-30 minutes. [CA] PHFs shall be held at 41°F or below for cold holding. Ensure to PHFs are kept below fill line of prep cooler to effectively keep PHFs cold. [COS] Excess PHFs were moved into lower reach in portion of cooler. PHFs under fill line measured to be 41F and under (see measured observations)

Flies observed in prep area in front. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

The following PHFs on the countertop for retail measured to be out of temperature and missing from TPHC log: -2 trays Fried rice at 72F -5 Pork bun at 69F -1 tray of shrimp spring rolls at 62F Per employee items were placed out in the last 1.5 hours for lunch rush and is discard after 4 hours. Facility provided SOPs. Only hot holding foods observed to have been placed on time tracking log. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] The PHFs were retroactively added to log by back of house chef. *REPEAT*

Facility missing Food Safety Certificate. Per employee their boss has an FSC, but could not provide document for review. [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.

The following PHFs in the hot holding case measured to be less than 135F (see measured observations) and missing from TPHC log: -Eggrolls -Meat balls -Pate pastry -Vegetarian egg rolls -Chicken skewer -Sausage [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] The PHFs under 130F were discarded (see VC&D report). The PHFs over 130F were reheated an then placed on TPHC.

3-comp sink sanitizer compartment measured to have 100ppm quat ammonia. No dishwashing observed at time of inspection. [CA] Keep 3-comp sink sanitizer compartment filled with 200ppm quat ammonia. [COS] Compartment was refilled with 200ppm quat ammonia.

Handwash sink observed to be obstructed by front area. [CA] Clear handwash sink to ensure access to sink.

1) Observed onions and boxes of seasonings stored on the ground [CA] Food should be stored at least 6 inches above the floor (except food stored on dollies, pallets, or similar equipment). 2) Bulk containers of seasonings observed to be unlabeled. [CA] Label bulk containers of seasonings, especially white powders that are not readily recognizable.

MAJOR VIOLATION: 1. Rice noodles were double contained in prep cooler holding insert measured at 50F [CA] Do not keep items double contained and place directly into cooler insert so it reaches temperature at below 41F or above 135F. [COS] Rice noodles were reheated in microwave to 165F and then labeled to be kept on TPHC for preparing spring rolls to order MINOR VIOLATIONS: 2.Melon in Above counter unit was measured at 45 degrees. [CA] PHFs shall be held at 41°F [COS] Operating VC&D melon 3. Cut tomato was measured at 45F. [CA] PHFs shall be held at 41°F [COS] Extra tomatoes were moved into reach in cooler portion.

No food handler cards were available. No FSC available.[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. 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.

Soap dispenser at handwash station is leaking soap. [CA] Fix dispenser to prevent leaking soap.

Observed onions stored on the ground. [CA] Food should be stored at least 6 inches above the floor (except food stored on dollies, pallets, or similar equipment). [COS] Operator moved onions onto shelf 6 inches above the ground.

Facility does not have food safety certificate. [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.

Boba measured to be 71F. Per employee boba is only kept for 2 hours at a time and then discarded. No log or label for time observed for boba. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Boba was VC&D and new boba was made and labeled.

Noodles on counter measured to be 87F in plastic container. Per employee noodles were made in the last hour. [CA] Cool PHFs in cooler for efficient cooling. [COS] Noodles was moved into prep cooler.

Handwash sink in front area observed to be obstructed by bread rack and boxes of food. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Bread rack was moved.

Observed employee handling raw meat and then handling containers of food without washing hands and changing gloves. [CA] Employees shall wash hands after handling raw meat with soap and warm water. If wearing gloves employee shall discard contaminated gloves and wash hands prior to donning new gloves. [COS] Employee removed gloves and washed hands. Containers touched by employee were moved to 3-comp sink to be washed.