Repeat Violation - Observed unchained CO2 tank next to beer cooler.
All pressurized cylinders shall be securely fastened to a rigid structure.
Correct immediately.

Observed portable speaker sitting on the prep surface of the make table. Store personal items in a designated area away from food and food contact surfaces.
CORRECTED during inspection.

REPEAT VIOLATION - Observed potentially hazardous food (marinara) not reheated to a minimum of 165oF before placing in hot holding. All previously cooked potentially hazardous food shall be reheated from 41 degrees F to a minimum of165oF within 2 hours before hot holding at 135 degrees F.
Corrected during inspection.

Observed significant debris build up on the gauges and top of the Co2 tank in the kitchen. Please clean and sanitize.

Observed some splatter and debris on the wall beneath the griddle table. Please clean.

Observed marinara sauce holding at 115-120*F. All PHF must be held at 135*F or above.
Manager reheated sauce to 165*F before placing back into hot holding.
Corrected during inspection.

Observed unchained CO2 tank next to beer cooler.
All pressurized cylinders shall be securely fastened to a rigid structure.
Correct immediately.

Observed box of rolls stored on the floor under the dry storage shelf. All food shall be stored at least 6" above the floor on approved shelving.
Corrected during inspection.

Observed cooked bell peppers cooling in too large of container in the top holding of the prep table.. Food must be rapidly cooled to 70 degrees F within 2 hours, and from 70 to 41 degrees F within 4 hours. To facilitate proper cooling:

1) Place food in shallow pans
2) Separate into smaller portions
3) Use rapid cooling equipment (ice paddles/cooling wands)
4) Use containers that facilitate heat transfer
5) Adding ice as an ingredient
6) Insert appropriately designed container in ice bath and stir frequently

Corrected during inspection.

Observed several items in deli case (house made salads) without labels on packaging.
Per CALCODE:
114089. Labeling
(a) FOOD prepackaged in a FOOD FACILITY shall bear a label that complies with the labeling requirements prescribed by the
Sherman Food, Drug, and Cosmetic Law (Part 5 (commencing with Section 109875)), 21 C.F.R. 101-Food Labeling, 9 C.F.R.
317-Labeling, Marking Devices, and Containers, and 9 C.F.R. 381-Subpart N Labeling and Containers, and as specified under
Sections 114039 and 114039.1.
(b) Label information shall include the following:
(1) The common name of the FOOD, or absent a common name, an adequately descriptive identity statement.
(2) If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a
declaration of artificial color or flavor and chemical preservatives, if contained in the FOOD.
(3) An accurate declaration of the quantity of contents.
(4) The name and place of business of the manufacturer, packer, or distributor.

Correct immediately.

Observed unchained CO2 tank next to beer cooler.
All pressurized cylinders shall be securely fastened to a rigid structure.
Correct immediately.

Observed potentially hazardous food (chicken tortilla soup) not reheated to a minimum of 165oF before placing in hot holding. All previously cooked potentially hazardous food shall be reheated from 41 degrees F to a minimum of165oF within 2 hours before hot holding at 135 degrees F.
Corrected during inspection.

Observed a build-up of debris on the cracks and crevices of the slicer. Please break down and thoroughly clean.

Hand wash sink in the dry storage area is not commercial grade. If area becomes used for active food handling in the future it will need to be replaced with a NSF approved hand wash sink.

Flooring in kitchen make area is not compliant with current Health Code requirements. Upon change of ownership or remodel, flooring will have to be replaced with approved flooring materials.

Current Food Safety Manager's Certificate is expired. Acquire new certification ASAP.

Observed items (sliced turkey, sliced tomatoes) on left side of prep line reading at 44°F. Observed empty space in holding without a container allowing cold air to escape unit.
Note: Owner placed a container into empty space during inspection.
Please keep foods covered during slow periods to help maintain cool temperatures throughout.

Current Food Safety Manager's Certificate is expired. Acquire new certification ASAP.