AMPERSANDWICH health score and inspection history

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.///Gaskets on all 3 make tables have food debris present.

Store single-service and single-use articles covered, inverted, or in the original protective package.///Single serve carry out trays face up.

4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition.///Gaskets in make table with deli meats are torn and showing heavy use.

5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)///3 compartment sink has steady drip when turned off.

Change dry wiping cloths when visibly soiled.///Wiping cloths on make tables heavily soiled.

Label all food or ingredients that are not in the original package with the common name of the food (Except for unmistakably recognized food such as dry pasta) ///Sauce bottles in make table not labeled with contents.

Label all food or ingredients that are not in the original package with the common name of the food (Except for unmistakably recognized food such as dry pasta)///Sauce bottles not labeled with ingredients.

3-501.16(A)(1) Maintain TCS food at 135 F or above.///Pork in hot holding at 115F.

5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)///Faucet at 3 compartment sink his continuous drip when turned off.

Resurface or discard cutting blocks and boards that are subject to scratching and scoring if they can no longer be effectively cleaned and sanitized.(1) Colored cutting boards showing heavy use. (2) Cutting boards on make tables lots of use and large divots. 4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition.///Gaskets on make table door (with slicer) have black residue visible.