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10: 2310 Observed 3 condiment shakers stored in the hand sink. Shakers were removed during inspection
Corrective Actions: A handwashing sink may not be used for purposes other than hand washing.
16: 1770 (A) The cutting boards along the makes line are heavily stained. Also observed 3 tomato slicers hanging from the 3 compartment sink that were soiled. All items were taken to the 3 compartment sink for cleaning.
Corrective Actions: Clean and sanitize these surfaces for food contact.
22: 0820 (A2) Observed sliced chicken (47'F), steak (45), bacon (47,F) and salami (45'F) in the walk in cooler that was not being maintained at proper temperature. Person in charge did not know how long
the food had been in the cooler. Temperature of cooler was adjusted and the foods were voluntarily discarded.
28: 3380 The sanitizer being dispensed at the 3 compartment sink measured well over 500 ppm. Water was added to the sink until sanitizer reached safe level. A service call will be made for the unit.
Corrective Actions: Use chemical sanitizers that meet the requirements of 40 CFR 180.940 or 40 CFR 180.2020 when applying to food contact surfaces
40: 240 Observed employee preparing food with hair restraints.
Corrective Actions: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
47: 1580 The cutting boards along the make line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Corrective Actions: Sand or resurface the boards to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
47: 1550 The hand sink and the 3 compartment sink need to be re-sealed to the wall.
Corrective Actions: Seal the sinks to adjoining equipment or walls since it is exposed to spillage or seepage.
49: 1800 The upsplash of the customer soda dispenser and the counter underneath the machine were observed soiled.
Corrective Actions: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
55: 2810 The ceiling tiles located in both restrooms is absorbent and not easily cleaned.
Corrective Actions: Replace the ceiling tiles with tiles that are smooth and easily cleanable.
55: 3180 The floors throughout the facility, especially under equipment is in need of a thorough cleaning.
Corrective Actions: Clean the floors at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
Abbreviations: WIC - walk in cooler; RIC - reach in cooler; WIF - walk in freezer; RIF - reach in freezer; HH - hot holding; CH - cold holding; ST - surface temperature; IT - internal temperature; ppm - parts per million; PHF - potentially hazardous foods; TCS - temperature controlled for safety; UCRIC - under counter reach in cooler
| Description | Temperature | State of Food |
| Sliced Tomatoes-IT-Line | 40 °F | Cold Holding |
| Meatballs-IT-WIC | 37 °F | Cold Holding |
| Meatballs-IT-Line | 148 °F | Hot Holding |
| Capacola-IT-Line | 38 °F | Cold Holding |
| Chicken-IT-Line | 40 °F | Cold Holding |
| Deli Sliced Ham-IT-WIC | 38 °F | Cold Holding |
| Deli Sliced Ham-IT-Line | 38 °F | Cold Holding |
| Spinach-IT-Line | 40 °F | Cold Holding |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| 3 compartment sink | chemical | 200 | Super San | quaternary ammonium | 97 °F |
| Description | Temperature |
| Walk in Freezer | 8 °F |
| Walk in Cooler | 42 °F |