1) Observed the following items inside the island unit to be out of temperature:
-Prepackaged yogurt at 54 degrees
-String cheese at 54 degrees F
-Hot pocket Pizza at 48 degrees F
-Sargenti Cheese and Cracker COmbo at 51 degrees F
-Italian deli sandwich at 54 degrees F
-Boiled eggs between 46-50 degrees F
-Bomb burrito at 47 degrees F
-Ham and Cheese sandwich at 51 degrees F
All potentially hazardous food items shall be maintained at 41 degrees F or below. Repair or replace island unit to ensure unit is able to maintain food items at 41 degrees F or below.
No potentially hazardous items shall be stored inside the condiment unit until repaired and re inspected by PCEH.

Items discarded are listed on the VCD Form.

2) Observed following food items inside the condiment bar to be out of temperature:
-Red salsa at 64 degrees F
-Green salsa at 65 degrees F
-Pickles at 64 degrees F
-Pepper Rings at 66 degrees F
-Tomatoes at 65 degrees F
All potentially hazardous food items shall be maintained at 41 degrees F or below.
Repair or replace unit to allow food items to maintain at 41 degrees F or below.
No potentially hazardous items shall be stored inside the condiment unit until repaired and re inspected by PCEH.

Dust build up observed on restroom exhaust fan. Clean and sanitize restroom exhaust fan.

Observed grime build up on floor sink near the soda bibs. Clean and sanitize all floor sinks.

Paper towel dispenser in the restroom was observed to be empty. Restock paper towel dispenser inside the restroom.

Observed the following items to be out of temperature:
-Ambient/Condiment prep unit/61 degrees F
-Tomatoes/Condiment prep unit/61 degrees F
All potentially hazardous food items shall be maintained at 41 degrees F or below.
Repair or replace unit to allow food items to maintain at 41 degrees F or below.
Tomatoes were discarded. Do not place potentially hazardous items inside unit until repaired/replaced and re inspected by PCEH.

Observed grime build up on surfaces of the condiment unit.
Clean and sanitize interior and exterior surfaces of the condiment unit.

Observed water temperature at the restroom hand wash sink to be 61 degrees F. ALl hand wash sinks shall supply warm water at 100 degrees F.
Increase water temperature to 100 degrees F at the restroom hand wash sink.

Observed black grime contaminated the ice in the ice machine located in the back area.
Discard of all the ice. Wash the ice machine using the wash, rinse and sanitize method.

Observed grime build up inside the floor sink where the soda bibs are located.
CLean and sanitize all floor sinks.

Facility currently does not have a food manager's certification.
One employee shall obtain a food manager's certification within 60 days.

Paper towels stored on top of the counter. Install wall mounted paper towel dispenser and stock with paper towels.

Observed grime build up inside the customer microwave. Clean and sanitize microwave.

Observed debris build up on floor surfaces underneath the racks inside the walk in unit.
Move racks and properly clean floor surfaces inside the walk in unit.

Observed quat sanitizer in bucket less than 200ppm. Quat sanitizer must be at least 200ppm.

Observed grime buildup on wall surfaces behind Arizona Ice Tea in storage area. Clean.

Observed hand sink near beverage area without paper towels. Provide paper towel dispenser stocked with paper towels.

Observed soiled mop left in mop bucket. hang mop upright to allow air drying.

Observed water buildup in the unit where the condiments are stored. Clean the unit to eliminate water buildup. Ensure unit is draining properly and liquid waste is disposing correctly.

Observed no hot water at mop sink. Mop sink must have hot water at 120*F or above.