POLITAN ROW- SHEESH

System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. Observed liquid waste leaking directly onto floor from indirect waste pipe for hand wash sink in food prep area. PIC was advised to have leak repaired and send invoice via email to inspector by 1/9/2026.

Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container. Observed two in use food dispensing tongs stored indirect contact with Ready To Eat spring mix for customer consumption in top area of prep top cooler in food prep area. COS: PIC removed said utensils and replaced with clean, sanitized utensils and was advised to store utensils with handles above food to prevent contamination.

Observed hot holding cooked chicken and cooked gyro (lamb) meat at 127 degrees F and 89 degrees F, respectively, located in steam table. PIC stated that food had been there 1 hour. Instructed PIC to reheat meat to over 165 degrees F within 2 hours. Additionally suggested to reduce amount of water in steam table to prevent floating vessels, and to ensure that temperatures of hot holding do not drop below 135 degrees F.

CA: Time/temperature control for safety food shall be hot held at 135°F (57°C) or above.

COS: PIC reheated items on stove top to above 165 degrees F and placed back on steam table.

Observed cooked rice hot holding at 118 degrees F in rice cooker/warmer. Temperature did not change over one hour of hot held rice. Instructed PIC to reheat rice to over 165 degrees F and to place in more effective hot holding device to ensure it stays above 135 degrees F.

CA: Time/temperature control for safety food shall be hot held at 135°F (57°C) or above.

COS: PIC took rice from rice cooker, reheated to 172 degrees F, and placed in steam table to be hot held at above 135 degrees F.