WEST COAST SOURDOUGH

1. Found soiled wiping cloth stored on prep counter after useage. [CA] Dry or wet cloths that are used with raw foods of animal origin shall be kept separate from cloths used for other purposes, and wet cloths used with raw foods of animal origin shall be kept in a separate sanitizing solution. 2. Measured 0ppm quat concentration for sanitizer bucket at service line. [CA] Replace quat concentration for sanitize bucket. [COS] Final reading of quat concentration at 200ppm.

1. Measured the following PHFs holding between 44F - 45F in 2 door cold top (right side): cheddar cheese and american cheese. 2. Measured container of mac n cheese holding between 132F - 134F in hot holding unit at back area. Per operator, PHFs placed in unit for less than 4 hours. [CA] Maintain all PHFs cold held at or below 41F or hot held at or above 135F.

Found 2 bags of chicken thawing on counter top in back prep area. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

Found several soda nozzle at customer self-service area with brown substance on interior of nozzle. [CA] Routinely clean.

Found hand wash station located in back prep area blocked by a container of sanitizer. Note: Another hand wash station is located near by. [CA] Ensure hand wash station is accessible at all times. [COS] Operator directed to relocate container of santizer. Observed hand wash station accessible.

Major: Measured container of sliced american cheese holding at 55F in 2 door cold top. Per operator, PHFs placed in unit for more than 4 hours. [CA] Maintain all cold PHFs held at or below 41F. [COS] Operator voluntarily discarded PHFs in trash. Minor: Measured the following PHFs holding between 44F - 49F in 2 door cold top for less than 4 hours: sliced swiss cheese, american cheese and provolone cheese. [CA] Maintain all cold PHFs held at or below 41F.

1. Lacking food safety certificate (FSC) on site. [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. 2. Lacking food handlers card on site. [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.