J28 SANDWICH BAR

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored above ready to tomatoes in reach in cooler.operator reorganized Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink with hose attached

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under burners, side of fryer next to burners soiled

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cooked pork that was frozen now thawed and not dated. Operator re dated Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at kitchen 2 door low top and gasket

Basic - Walk-in cooler shelves with rust that has pitted the surface.

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed container of Raid next to mop sink. Operator discarded. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Observed door handles soiled at 1 door bread holding unit. Operator cleaned.

Basic - Working containers of food removed from original container not identified by common name. Observed container of flour by 2 door cooler at cookline not labeled. Operator labeled. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink being blocked by trash can.

Basic - Working containers of food removed from original container not identified by common name. Main kitchen prep table shelf- observed containers of sugar with no labeling.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in the kitchen Hot well; pork (120-130F). Per the manager the item was reheated approximately 15 minutes prior. Manager returned item to oven to reheat. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed the hand wash sink in the main kitchen blocked by sheet pans and a rolling prep cart. Both items were removed. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees at hand wash sink next to the mop sink. Provided sign and manager displayed. Corrected On-Site

Basic - Objectionable odor in the ware washing area of the establishment. Reviewed use of enzymatic drain cleaners to prevent odors.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the sandwich cold table, sliced turkey (44-45°F - Cold Holding). Per the manager the item was placed in the table approximately 45 minutes prior. Operator added bagged ice to quick chill the item. Corrective Action Taken

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. During calibration thermometer indicated 29.5°F. Recommended replacement.

Basic - Water leaking from water filter above the pot and pan storage area. Water is being collected with a large Lexan.