SDNF SANDWICH SHOP

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed : both staff members putting on or changing gloves, no handwashing occurred due to no running water. Warning

High Priority - Establishment operating with no potable running water. Observed : no water available at any sink, the pump relay appears to not be functioning. Warning

High Priority - Toxic substance/chemical improperly stored. Observed : bleach spray bottle stored next to clam shells to go and gloves. The spray was moved to cleaning supply area. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed : lack of drying devices at the hand wash sink. Paper towels were brought from the other side of the service window. Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory/consumer advisory not visible on the menu with less than fully cooked items are offered. Raw animal foods must be fully cooked prior to service. Observed : the breakfast menu located on the right side of the service window, does not have a consumer advisory. Warning

Intermediate - Records/documents for required employee training do not contain all of the required information. Observed : lack of dates of birth for multiple certificates.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed : when the hand wash sink was turned on no water came out of the faucet. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed : a backpack stored on the cases of bottled water.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed : cook line staff with a beard and no bear guard.

High Priority - Nonfood-grade bags used in direct contact with food. Togo bag lining pan with breading touching directly with bag.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw Philly meat (beef) over shrimp in cooler under grill.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tomatoes (46,50F - Cold Holding); tuna (51F - Cold Holding); turkey (48F - Cold Holding); ham (46F - Cold Holding); cooked onions (47F - Cold Holding); cheese (48F - Cold Holding) in reach in cooler ambient temp is 43F items placed on ice. Ham 44, cooked onions 45, tuna 50, turkey 46. Corrective Action Taken Warning

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Clean dishes by Handwash sink, operator placed pan by the Handwash sink to act as a splash guard. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on top of reach in cooler by bread, employee discarded drink. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee placed quesadillas on flat with no beard guard.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives under panini press on cooks line.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In main cold holding unit.