JOE AND SAM'S LLC

Observed accumulations of dust & debris on WIC fan grills, some on WIF fan grills and ceiling vents. Also observed accumulations of food & debris on floor of WIF. Clean surfaces at a frequency to prevent accumulations by 11/3/25.

OBSERVED SINGLE SERVICE CUP LIDS AND CONTAINERS STORED ON GROUND/NOT 6" ABOVE FLOOR. CUPS AT COFFEE STATION OVERSTACKED. COS - ITEMS RELOCATED TO 6" ABOVE FLOOR.

Observed lower shelf in WIC not holding food containers 6" off floor. Raise shelf to at least 6" off floor by 11/29/24. Staff working on.

Food handling staff may not utilize colored nail polish. Correct by 11/29/24

Food handling staff observed with excessive jewelry (watch, rings). Food handlers may only wear a single smooth metallic band type ring on hands or wrists. Corrected on site.

Observed food handling staff utilizing unapproved/ineffective hair restraints (bandana, long single tie ponytails). Food handlers must utilize effective and physical restraints on hair longer then 1/2". Staff correcting: Hats, multiple ties, etc.

Observed ice scoop with handle in contact with ice on front line. Store scoop in holster or in ice with handle exposed.

Observed plates, bowls and platters stored upright and uncovered. Observed coffee filters stored upright and uncovered. Keep filters covered. Keep tableware covered or inverted.

Observed exposed to go cups on front counter and front line. Keep to-go cups in protective plastic sleeves or covered dispensers with only the bottom of the top cup exposed. Staff assigned.

Observed folded cardboard being used to level Veg Sink. Do not use cardboard as it is not easily cleanable. Level leg with adjustable leg extensions or painted/sealed wood.

No proper test kit available for current sanitizer. New strips ordered.

Observed accumulations of dust, grease, oils, and debris on floor of WIF/WIC, along baseboards of front lines, and under equipment in main kitchen. Observed accumulations of dust/debris on WIC fan grills, and around vents of ceiling in main kitchen.

Observed cooked chicken within 1st cooling stage attempting to actively cool inside WIC (Walk in Cooler) stored within tightly wrapped container. When actively cooling, cool using approved cooling methods such as ice baths, shallow pans, and loosely covered containers. Also observed freshly prepped food items cooling inside prep top. Ensure prepped items are cooled to 41°F first before placing inside prep top to cold hold.

Observed TCS (Time/Temperature Control for Safety) foods (diced cucumber, diced tomatoes, orzo rice) stored inside salad cooler above 41°F. Also observed buttermilk stored on bread prep counter at room temperature. CA: TCS foods being cold held must be 41°F or below unless actively cooling. COS: Items mentioned discarded. Ensure cooler remains covered and all gaps filled. Monitor unit closely.

Observed boxes of food product stored on floor of walk-in-freezer. ALso observed various boxes of dry foods and single-service items stored on floor at dry storage. Maintain at least 6" clearance from floor.

Observed various TCS (Time-Temperature Control for Safety) items cold held at temperatures greater than 41°F on ice baths. See temperature logs above. Items are portioned out into small and large plastic containers stored above ice level. CA: PIC advised when cold holding TCS items to store at 41°F and below. COS: TCS items mentioned above discarded by PIC. Educated PIC on how to make ice baths. ***PIC instructed to use mechanical coolers as ice baths are not approved for cold holding. PIC given 2 weeks (9/8/23).

Observed employee's drink stored on prep counter. CA: PIC (Person-in-charge) advised to store employee drinks in disposable cups with lid and straw down and away from foods, utensils, clean equipments, and clean linens in a designated employee area. COS: Drinks relocated.