VN SANDWICH

3 findings recorded on Oct 8, 2026. 3 marked corrected on site.

1. Repeat violationItem 6-1A ↗

   Cold holding

   Observed several cold held TCS food items held above 41F on front food service countertop and main kitchen reach in cooler. C/A: Cold held TCS items shall be maintained at 41F or below except during preparation, cooking, cooling, or when time is used as a public health control.

   Inspector’s full note

   Inspection item: Proper cold holding temperatures

   Code 511-6-1.04(6)(f)

   Observed several cold held TCS food items held above 41F on front food service countertop and main kitchen reach in cooler. C/A: Cold held TCS items shall be maintained at 41F or below except during preparation, cooking, cooling, or when time is used as a public health control. COS: Items were discarded. Corrected On-Site. Repeat Violation.

   Official report · Item 6-1A ↗

   Marked corrected on site

2. Violation recordedItem 11C ↗

   Thawing methods

   Observed three packages of raw beef thawing in main kitchen vegetable prep sink at room temperature. C/A: time/temperature control for safety food shall be thawed: 1.

   Inspector’s full note

   Inspection item: Approved thawing methods used

   Code 511-6-1.04(6)(c)

   Observed three packages of raw beef thawing in main kitchen vegetable prep sink at room temperature. C/A: time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF; 3. As part of a cooking process if the food that is frozen is: (i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) or 5(e) of this Rule PF, or (ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process PF; or 4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order. COS: Packages were moved to main kitchen reach in cooler #2. Corrected On-Site. New Violation.

   Official report · Item 11C ↗

   Marked corrected on site

3. Repeat violationItem 17D ↗

   Ventilation and lighting

   Observed several employee belongs stored in main kitchen reach in cooler above and next to food for service to customers. C/A: Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

   Inspector’s full note

   Inspection item: Adequate ventilation and lighting; designated areas used

   Code 511-6-1.07(4)(b)

   Observed several employee belongs stored in main kitchen reach in cooler above and next to food for service to customers. C/A: Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. COS: Employee items were separated from items for service in reach in cooler. Corrected On-Site. Repeat Violation.

   Official report · Item 17D ↗

   Marked corrected on site

Correction status comes from the dated report. Later changes may not be recorded here.