SOURDOUGH BREAD COMPANY

Lack of food manager 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.

Observed a cloth touching bread on bread counter. [CA] Linen shall not be used in contact with food unless they are used to line a container for the service of foods and are replaced each time the container is refilled for a new consumer and laundered prior to reuse.

Quaternary ammnoium in sanitizer bucket measured at 0 ppm. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). [COS] Employee refilled the bucket and it measured at 200 ppm.

Measured roast beef at 44F, sliced salami at 46F and sliced turkey at 48F. Per PIC, these items were restocked from under counter refrigerator less than 30 min ago and top insert was left open for some time and containers may have been left on table for few minutes while restocking. . [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC is maintaining the top insert closed to cool PHFs to 41 or below. Final temperature measured at 41F below at the end of the inspection.

In sandwich prep unit #1 - Measured cheese at 53F in top insert and at 49F in under counter unit. Measured sliced tomatoes at 50F in top insert. Per PIC, tomatoes were cut at 9:30 AM, sliced cheese was brought from back refrigerator this morning. Per PIC, the unit is leaking water and work order has been put in. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Discontinue storing PHFs in this unit until it is repaired. [COS] PIC transferred the PHFs to sandwich prep unit #2 to cool down to 41F or below.

Ambient temperature for sandwich prep unit #1 measured at 48F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Repair the refrigerator unit.