Ike's Love & Sandwiches

Inspector notes: Observed no hand soap at the handwashing sink near across from the prep sink at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided soap for handwash sink at time of inspection

Inspector notes: Observed multiple containers of sliced tomatoes and sliced cheeses (pepperjack, cheddar, & provolone) that were prepped 2 hours prior to inspection with temperatures between 46 to 53*F in a prep table at time of inspection. Per person in charge (PIC), all items were prepped 2 hours prior to inspection then placed into prep table. Discussed with PIC about proper cooling methods and about placing prepped item in walk-in cooler to rapid cool at time of inspection. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means

Inspector notes: Observed several spray cleaners stored on same shelf as food items, clean utensils/containers, and with single-service articles throughout the facility. Person in charge moved chemicals to proper storage location at time of inspection. Chemicals must be stored away from food, utensils, and single-service items at all times to prevent contamination. Repeat violation (2nd consecutive)

Inspector notes: Observed handwashing sink with no hot water and is nonfunctioning cold water side. Maximum hot water temperature reached was 78*F at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing