Sante

Inspector notes: Observed house made chicken salad (dated 3/24), house made salsa (dated 3/25), roasted green chilies (dated 3/18), and cooked spaghetti (dated 3/12) in the walk-in cooler and cook-line reach-in, which were all held past the 7-day TCS food disposition date. PIC discarded the TCS foods, see embargo form. Date marking requirements apply to containers of processed TCS food that have been opened and to food prepared by a food establishment, in both cases if held for more than 24 hours, and while the food is under the control of the food establishment. Based on a predictive growth curve modeling program for Listeria monocytogenes, ready-to-eat, time/temperature control for safety food may be kept at 41F, for a total of 7 days

Inspector notes: Observed an accumulation of dried food debris on the blade of the can opener attached to the prep table near the walk-in cooler. PIC placed the can opener into the 3-compartment sink to be washed and sanitized. The can opener is used to open cans of TCS foods, such as tomato soup, which was opened prior to the inspection. Equipment food contact surfaces and utensils shall be clean to sight and touch. Discussed the hazards of TCS foods left on equipment that is stored at room temperature. Many foodborne illness pathogens grow rapidly in the danger zone (41-135F). TCS food debris remaining on clean equipment is a potential source of contamination for foods that come into contact with the equipment

Inspector notes: Observed at least one live roach on the wall below the dish machine. Also observed several (50+) dead roaches on the floor in the dish pit area. PIC is aware of the pest activity and has had an additional pest control treatment. Reviewed pest control invoices; treatments are applied monthly and an additional treatment was applied on 3/28/2025. Suggested requesting specific information such as pest observations, what treatment was applied, where treatment was applied, etc. for the routine and additional applications. According to PIC, the dish pit area has been thoroughly cleaned throughout the day and every evening. Discussed eliminating any harborage conditions such as pooling water, soil and food debris, protecting outer openings (exit doors to outside), and sealing any voids/cracks in the floors/walls/ceiling and around pipe penetrations. Please remove dead roaches, continue to clean the area, and provide the pest control record once an additional treatment is applied. Re-inspection 4/15/2025

Inspector notes: Two pans of cooked wings-103-109F on the oven in the cookline area. Hot potato salad-97F in the hot holding unit. PIC stated that both items were recently made and reheated. Keep PHF/TCS foods in hot holding at 135F or above. After discussion with the person in charge, it has been determined that the root cause of the violation was a verification breakdown which resulted in the violation

Inspector notes: Moist cloth stored a cutting board in the cook line area. PIC removed the cloth. Ensure that moist cloths are kept in proper sanitizing solution at all times while not in use to reduce potential bacteria growth