Observed quiche inside the display case measuring at between 43-45 degrees F.
All potentially hazardous food items shall be maintained at 41 degrees F or below.
AMbient temperature of display case measured at 33 degrees F.
Monitor food items to ensure temperatures reach 41 degrees F or below.

Facility did not have testing method for high temp ware wash machine.
Provide a manual mechanism for testing final sanitizing rinse of the ware wash machine.

Observed sponges at the 3 compartment sink. Sponges are not approved to be used on food contact surfaces. Remove sponges from the facility.

Observed in use utensils soaking inside sanitizer solution of 200 ppm of quaternary ammonium. In use utensils shall not be stored in sanitizer solution. Utensils shall be washed, rinsed, and sanitized at the 3 compartment sink.

Observed grime build up on the floor surfaces in the following areas:
-Under the ice machine
-Under storage racks in the back
Clean and sanitize all floor surfaces in the facility.

Observing light fixtures to be nonfunctional in the following areas:
- Back prep area
-Inside the walk in refrigerator.
All areas shall have adequate lighting.
Manager stated work order has been placed for repairs.

Observed no paper towels in the dispenser at the hand wash sink. Restock paper towel dispenser.

Observed following food items to be out of temperature:
-Cheese/pesto sandwich at 47 degrees F
-Croissant breakfast sandwich at 48 degrees F
-Ambient/Sandwich unit/47 degrees F

All potentially hazardous food items shall be maintained at 41 degrees F or below at all times.
Items were moved into the back walk in unit which had temperature of 39 degrees F.
Do not store any food items into the sandwich unit until unit has been repaired or replaced.

Observed linen buckets with quaternary sanitizer concentration of less than 200 ppm.
Quaternary sanitizer buckets shall be maintained at 200 ppm at all times.
Correct immediately.