TACOS N SUBS

Observed interior of several microwaves with accumulations in need of cleaning.

Observed floors, walls and ceilings throughout the facility in need of deep cleaning and proper repair. Observed large amount of exposed wood in dining area and exposed wood in restroom.

Observed main cook exit main kitchen and re-enter and begin handling food with same gloves, not changing gloves or washing hands.

Observed food service employee handle shredded cheese with bare hands. Shredded cheese is RTE.

Observed all potentially hazardous TCS food items in properly cold holding above 41F in the walk-in cooler. See temp log. Internal air thermometer was reading 50F upon entering the cooler. Observed sauce bottles in RIC in waitress station improperly cold holding above 41 degrees F.

Observed no discard or start time, or temperature verification available at time of inspection. WIC where food is being pulled is temping at 46 degrees F.

Observed several sauce bottles throughout facility without any labeling indicating its contents. CA:Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

Observed bottoms of RIC and interior of microwaves with accumulations in need of cleaning.

Observed floors, walls and ceilings throughout the facility in need of deep cleaning and proper repair. Observed large amount of exposed wood in dining area and exposed wood in restroom.

Observed employee personal drinks stored over facility food in waitress station RIC.

Observed all potentially hazardous TCS food items in properly cold holding above 41F in the walk-in cooler. See temp log. Internal air thermometer was reading 45F upon entering the cooler.

Observed potentially hazardous TCS foods improperly hot holding below 135F (stored in the microwave: baked potatoes 73F, chicken tenders 76F. In the steam well pans: ground beef 120F, 112F).

Observed potentially hazardous TCS foods held under a Time as a Public Health Control procedure that were still in use after the 4 hour discard time (shredded cheese, cut lettuce, diced tomatoes, sour cream, ranch, house made sauces). Time logs indicated that all foods were brought out at 10:30am. At 2:55pm the items had not been discarded and were still being used to prepare orders. When new product was brought out from the cooler to begin on TPHC, the same pans from the expired product was used and the food was not at 41F due to temperature issues in the walk-in cooler.

Observed exterior back door left open.

Observed all potentially hazardous TCS food items improperly cold holding above 41F in the walk-in cooler. See temp log. The internal thermometer was reading an air temp of 50F.

Observed cooked beef hamburger patties that did not cool from 135F to 41F within 6 hours, and unknown if they reached 70F within the first 2 hours.

Observed Time as a Public Health Control procedure in used for all TCS foods on the prep line (shredded lettuce, shredded cheese, diced tomato, sour cream, ranch, house made sauces) with no documentation of start time, discard time or initial temperatures. No written procedure for TPHC was in the facility.

Observed employee wash dirty bowls by dipping them into the sanitizer bucket stored in the wash compartment of the 3-comp sink, then rinse them off under running tap water in the sanitizer compartment. Another employee then picked them up to towel dry with cloth towel.

Observed live insects in the kitchen.

Observed employee handling food while wearing a watch and bracelet.

Observed employee not wearing hair restraint while handling food.

Observed exterior door left open to the back dry storage room that is separately located behind the facility in their back alley way. Observed exterior back door that leads out to the back alley way with daylight coming through the door. Aprons were placed between the door and the bottom of the doorframe.

Observed floors, walls and ceilings throughout the facility in need of deep cleaning and proper repair (flooring in bathroom needs to be replaced, lights in back dry storage room do not work, uncovered vents, exposed insulation in reach-in freezer, etc.).

Observed employee personal drinks and donuts stored on food prep tables and employee personal items (phone and keys) stored on dry storage shelf above food prep tables.