Mayo Subs

Basic - Bathroom facility not clean. Exterior restroom has trashand building materials scattered inside.

Basic - Bowl or other container with no handle used to dispense food. 1. Single-use condiment cup without handle stored down inside container of buffalo sauce at cookline. 2. Drink cup without handle stored down inside bin of sugar near front counter. **Repeat Violation**

Basic - Carbon dioxide/helium tanks not adequately secured. 1. Six co2 tanks not secured on concrete behind building. 2. One co2 tank not secured inside storage shed behind building.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. 1. Absorbent and porous acoustic ceiling tiles in-use throughout kitchen. 2. No ceiling in exterior dry food storage shed. Wooden trusses not smooth and cleanable. **Repeat Violation**

Basic - Covered waste receptacle not provided in women's bathroom. No covered waste receptacle inside exterior unisex restroom.

Basic - Dead roaches on premises. Three dead roaches on floor inside cabinet below fountain machine. Inspector had employee sweep the area during this inspection. **Corrected On-Site** **Repeat Violation**

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Jar of personal jalapeños stored on shelf above open pan of raw hamburger meat inside reach-in cooler at cookline. Employee removed the jalapeños from the cooler during this inspection. **Corrected On-Site**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on prep table at cookline. Employee removed them phone from the table during this inspection. **Corrected On-Site**

Basic - Floor tiles missing and/or in disrepair. Several missing and damaged floor tiles at cookline.

Basic - Food storage container/container lid cracked or broken. Lid of sugar bin at front counter chipped on corner.

Basic - Food stored on floor. Jug of frying oil stored on floor at cookline. **Repeat Violation**

Basic - Garbage on the ground and/or pad around dumpster. 1. Trash scattered on ground around dumpster. 2. Cardboard stored uncovered, directly on ground beside dumpster.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Exterior of equipment at cookline soiled with grease. 2. Hood filters above cookline soiled with grease and/or food debris. 3. Floor below fountain machine counter soiled with sticky food debris. **Repeat Violation**

Basic - Open dumpster lid. Dumpster lid left open.

Basic - Single-service articles improperly stored. Box containing single-use cups stored directly on floor in storage shed behind building.

Basic - Unclean building components, attachments or fixtures. 1. Wall behind and around fryers soiled with grease. 2. Floor in kitchen near handwash sink soiled with grease and/or food debris. 3. Several ceiling tiles and air vents soiled with dust throughout establishment. 4. Wall and conduit on wall beside pizza oven soiled with dust.

Basic - Water leaking from pipe and/or faucet/handle. Drain pipe below three-compartment sink leaking.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered the kitchen from outside, put on gloves without washing hands, and began handling food inside cooler near cookline.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1. Tube of raw ground sausage stored directly on top of container of fully-cooked white gravy inside cooler at cookline. 2. Flat of raw shell eggs stored on shelf above carton of milk inside cooler at cookline. Employee rearranged the shelf during this inspection. **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Inside refrigerated make-table at cookline: ranch dressing cups (52F-61F - Cold Holding). Employee stated the ranch cups are made with buttermilk. Employee stated the ranch cups were pulled from another cooler and left at room temperature for approximately 15 minutes 15-20 minutes prior. Inspector had employee add ice to the ranch to rapidly cool to 41F. 2. On prep table at cookline: buffalo sauce with butter (70F - Cold Holding). Employee stated the buffalo sauce is mixed with butter. Employee stated the buffalo sauce has been stored at room temperature on the prep table for approximately one hour and moved it to the freezer to rapidly cool to 41F. **Repeat Violation** **Admin Complaint**

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in three-compartment sink.

Intermediate - No handwash sign and/or paper towels/mechanical hand drying device provided at handwash sink. No towels or handwash sign at handwash sink in exterior restroom.

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. No sanitizer of any kind available for warewashing. An employee purchased bleach from the store during this inspection. **Corrected On-Site**