SANDWICH QBANO

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked beans dated marked 09-01-25 and cheese 08-29-25 inside reach in cooler by mop sink.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked beans dated marked 09-01-25 and cheese 08-29-25 inside reach in cooler by mop sink.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice bin at front counter soda.

Basic - Floor soiled/has accumulation of debris. Observed by 3 compartment sink.

Basic - Cutting board has cut marks and is no longer cleanable. Observed at preparation area by entrance of kitchen. Repeat Violation

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken stored over raw beef at reach in freezer.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee partake in multiple tasks without changing gloves, instructed employee to removed gloves and washed hands and put new gloves. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed Cutting board groove at preparation area at front of the restaurant.

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

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee fill up a plastic container with sausages at hand washing sink at front counter.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine solution at 0 ppm. Manager prepared new solution at 100 ppm. Corrected On-Site

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed filter not dated next to the ice machine.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed two co2 tanks chained together.

Basic - Covered waste receptacle not provided in women's bathroom. Repeat Violation

Basic - Equipment in poor repair. Observed the front preparation reach in cooler gasket torn.

Basic - Hole in or other damage to wall. Observed above the meat slicer.

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing window cleaner no labeled. Manager labeled spray bottle with name. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at front sandwich preparation area food stains at ceiling.

Basic - Covered waste receptacle not provided in women's bathroom.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed shell eggs stored above shredded lettuce. Operator removed. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris. Observed can opener soiled.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone stored on prep table.

Basic - Equipment in poor repair. Observed interior/insulation inside reach in chest freezer in disrepair.

Basic - Hole in or other damage to wall, behind slicer and around three compartment sink.

Basic - Nonfood-contact surface soiled with food debris. Observed reach in chest freezer gaskets soiled.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed a large pot of cooked beef 85 °f cooling, cooked on previous day as per per in charge.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed a large pot of cooked beef 85 °f cooling, cooked on previous day as per per in charge.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener and holster soiled.

Intermediate - Handwash sink used for purposes other than handwashing. Observed sponges stored inside hand sink.

Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Reach-in cooler shelves have accumulation of soil residues, in back kitchen.

Basic - Wall not smooth, nonabsorbent and easily cleanable in food prep/ware washing area in back kitchen.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.

Basic - Wiping cloth sanitizing solution stored on the floor.