WHICH WICH SUPERIOR SANDWICHES

4-2B: .05(7)(a)1Observed black mold like substance in the interior of the ice shoot. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Owner washed, rinsed, and sanitized the ice shoot.

13A: .02(1)(c)2The most recent inspection report from 5/19/25 not on display (the inspection report from 3/24/25 on display). The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: The inspection report from 3/24/25 was removed from display and today's inspection report was provided.

2-1B: .03(5)(c)Observed employee handle cell phone with bare hands and proceeded to handle disposable cups (without washing). Later during inspection, employee left kitchen and when he re-entered the kitchen, started handling to go cups and to go sauces without washing first. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the restroom; 3) after coughing, sneezing, using tobacco, eating, or drinking; 4) after handling soiled equipment or utensils; 5) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 6) before putting on gloves; 7) after engaging in other activities that contaminate hands; 8) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: PIC (person in charge) had employee wash hands both times. Disposable cups and sauces were discarded.

6-2: .04(6)(g)Observed no date marking at all in facility. Facility had deli meats (at least 20 different sliced meats: turkey, pepperoni, salami, ham, etc.) that were sliced Saturday without date marking on the items. The was also a jug of milk that was opened Saturday without proper date marking. Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: PIC labeled items with date opened/prepared.

14A: .04(4)(k)Observed utensils stored in water that was 75F. Running water was not running on utensils upon entry to facility. There was also a scoop in the sugar without a handle. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Utensils were cleaned again. Running water was turned on to the utensil holding well. Scoop in sugar was discarded.

15C: .05(7)(a)2,3Observed build up of debris inside prep coolers. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. (C) Corrective Actions: PIC had coolers cleaned during inspection.

17D: .07(4)(b)Observed two cell phones and keys stored over customer food on dry storage rack. In the walk-in cooler, there was a water bottle and personal food stored over customer food. Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. (C) Corrective Actions: PIC arranged items to store appropriately.