Opening observed on ceiling surface in the mop sink area. Seal all openings to prevent entry of vermin.

Observed dust build up on exhaust fan in the restroom. Clean and sanitize all restroom exhaust fans.

Observed grime build up on the following areas:
-Hand wash sink faucet
-Shelving under POS system
-Floor sink for the soda dispenser unit
Clean and sanitize all nonfood contact surfaces throughout the facility.

Observed the following food items at the main prep unit that were above 41 degrees F:
-Roast beef at 50 degrees F
-Tomatoes at 55 degrees F
-Salami at 50 degrees F
-Chicken at 52 degrees F
All potentially hazardous food items shall be maintained at 41 degrees F or below. Repair or replace unit to allow unit to cold hold at 41 degrees F or below.
Items had been inside unit since 9/3. All potentially hazardous food items were discarded from unit and VCD completed.

Potentially hazardous food items shall not be stored inside the prep unit until repaired or replaced and re inspected by PCEH.

Observed grime build up on the floor surfaces around the 3 compartment sink and grease interceptor.
CLean and sanitize floor surfaces under the 3 compartment sink and grease interceptor.
Note: Clean surfaces of grease interceptor in addition to the surrounding floor surfaces.

Observed the following food items inside prep unit 2 to be out of temperature:
-Marinara sauce/Prep unit/58 degrees F
-Ambient/Prep unit 2/61 degrees F
-Shredded Beef/Prep unit 2/63 degrees F

All potentially hazardous food items shall be maintained at 41 degrees F or below. Refrigerator unit shall be able to maintain food items at 41 degrees F or below.
All potentially hazardous food items have been discarded. No potentially hazardous food items shall be stored inside prep unit 2 until repaired or replaced and inspected by PCEH.

2) Observed following food items inside prep unit 1 to be out of temperature:
-Turkey/Prep unit 1/42-43 degrees F
-Sliced tomatoes/Prep UNit/42-43 degrees F
All potentially hazardous food items shall be maintained at 41 degrees F or below. Repair or replace unit to allow ambient temperature to remain at 41 degrees F or below.

1) Observed grime build up on floor surfaces under the 3 compartment sink and around the grease trap.
Clean and sanitize floor surfaces around the ware wash sink and grease trap.

2) Observed grime build up on walk in ceiling surfaces. Clean and sanitize ceiling and wall surfaces in the walk in unit.

Observed sponge at the 3 compartment sink.
Sponges are not approved to use on food contact surfaces.
DIscontinue using sponges on food contact surfaces.

1) Observed ambient temperature of the walk in unit to be 45 degrees F.
FOllowing food items inside the unit were at the following:
-Chicken at 44 degrees F
-Cheese at 44 degrees F.
Potentially hazardous food items shall be maintained at 41 degrees F.
Repair or replace walk in unit.

2) Observed following food items inside the small prep unit at the following temperatures:
-Sliced tomatoes at 42-43 degrees F
-Shredded chicken at 43 degrees F
Potentially hazardous food items shall be maintained at 41 degrees F.
Repair or replace walk in unit.

Food prep sink is being used as a hand wash sink. Discontinue using food prep sink as a hand wash sink.
Food prep sink shall be used for washing and prepping produce.

Observed sponge at the 3 compartment sink.
Sponges are not approved to be used on food contact surfaces.
Discontinue using sponges for utensil washing.

1) Observed grime on the following ceiling surfaces:
-Walk in unit ceilings
Clean and sanitize walk in unit ceiling.

2) Observed excessive grime on the floor surfaces on the following surfaces:
-Walk in unit floor surfaces.
Clean and sanitize floor surfaces inside the walk in unit.

1. Observed prep sink used as hand wash sink. Prep sink cannot be used as a hand wash sink. Discontinue use of using prep sink for hand washing.

2. Observed hand wash sink across from prep sink inaccessible (employee items blocking sink). Soap was not supplied in dispenser and water turned off. Hand wash sink must be accessible and functional.

Note: One proper hand wash sink was supplied and accessible on opposite end of food prep area, near microwaves.

Observed meat slices in cold holding unit prep table with a temperature of 43*F. Cooler below prep table had an ambient temperature of 43*F. Adjust temperature of unit to ensure temperature remains at or below 41*F.

Observed debris buildup on floor in walk in cooler and mold on ceiling. Clean and sanitize floor and ceiling in walk in.

Observed sponge in ware washing area. Sponges are not acceptable to use as they are not an easily cleanable item. Discontinue the use of sponges. Nonabsorbent scrubbers are acceptable.

-Observed grime buildup on fire extinguisher and wall behind fire extinguisher. Clean and sanitize.

-Observed grime buildup in floor sink under hand sink near soda dispenser. Clean and sanitize.

-Observed stickers on microwave. Surfaces must be smooth and easily cleanable. Discontinue the use placing stickers on surfaces.

-Observed grime buildup on soda machine nozzles and ice tea nozzle. Clean and sanitize all nozzles.

-Observed food debris in cubbies and cabinets throughout facility. Clean and sanitize.