Sliced cheese on the prep line cold top was 54°F. There was evidence that waste water was dumped or squeegeed out the back door. The back hand sink lacked paper towels. The front hand sink lacked soap. Two sanitizer spray bottles were above 400 ppm quaternary ammonia. A bag of onions was stored on the floor in the walk-in refrigerator. Door gaskets on the walk-in refrigerator, freezer, Green Burrito cold top, and dessert reach-in were torn and in poor repair. Ice build-up around the walk-in freezer door prevented the door from closing properly. The sanitizer bucket at the front counter was below 100 ppm quaternary ammonia. Clean tongs were stored hanging from a shelf above the dirty side of the 3-compartment sink, exposed to possible contamination by dish washing operations. The faucet of the front hand sink was leaking. The walk-in freezer floor was soiled with ice and food debris.
Sliced cheese on the line was 59-64°F after 6 hours without a Time as a Public Heath Control Plan being followed. The front hand sink lacked paper towels. A quaternary ammonia spray bottle in the kitchen was above 400 ppm.
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