THE MELT

Excessive dust build-up on walk-in cooler fan. [CA] Clean fan regularly to prevent dust build-up

beef patties in one of two 4 drawer prep table cooler at 44F [CA]maintain perishable food under 41F (or 45F for dairy products)

Measured water temperature holding between 95F - 97F in women restroom hand wash station. Hand wash station is under a sensor system. [CA] Provide an adequate, pressurized, potable supply of warm water to be held between 100F - 108F. [SA] Operator directed to rewash hands upon entering kitchen. Note: Another restroom available with no gender indicator. Sensor reading at 100F at hand wash station.

Major: 1. Measured a container of grilled cheese crouton holding between 90F - 97F for less than 4 hours sitting on counter near cooks line. 2. Measured a container of sliced white cheese holding at 53F in 4 door under drawer left of oven for less than 4 hours. [CA] Maintain all PHFs cold held at or below 41F or hot held at or above 135F. [SA] Operator opted to use time as a public health control (TPHC) for grilled cheese crouton. [COS] Operator directed to relocate sliced cheese to walk-in-cooler. Minor: 1. Measured the following holding between 46F - 48F in 4 door under drawer: sliced cheddar cheese & sliced pepper jack cheese. 2. Measured container of shredded white cheese holding at 44F in ice bath near soup station. Per operator, PHFs placed in unit for less than 4 hours. [CA] Maintain all cold PHFs held at or below 41F.

Found prepackaged beverages at grab n go section without labels. [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.