HAPPY LAMB HOT POT #3.

WIPING CLOTHS NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE IN SANITIZING SOLUTION (SANITIZER MUST BE AT THE REQUIRED PPM) WHEN NOT IN USE. MAINTAIN SAME.

LARGE POTS IN USE THAT ARE TOO BIG TO BE PROPERLY WASHED, RINSE AND SANITIZED IN THE 3-COMPARTMENT SINK AND THE DISH MACHINE. INSTRUCTED TO REDUCE POTS TO A SMALLER SIZE, INCREASE THE SINK OR DISH MACHINE SIZE TO BE ABLE TO ACCOMMODATE OR REMOVE LARGE POTS. MAINTAIN SAME.

MOPS ARE NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE HANGING UP FOR PROPER AIR DRYING. MAINTAIN SAME.

FLOORS IN THE CORNERS, UNDER STORAGE RACKS, UNDER AND AROUND HEAVY EQUIPMENT WITH FOOD, DIRT AND DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS.

FOOD HANDLERS ON SITE HAVE NO FOOD HANDLERS CERTIFICATES. INSTRUCTED TO OBTAIN AND MAINTAIN A VALID CERTIFICATE.

CFM DID NOT HAVE A FOOD ALLERGEN CERTIFICATE. INSTRUCTED TO OBTAIN AND MAINTAIN A VALID CERTIFICATE.

EMPLOYEES IN THE FOOD PREP AREA AND NOT WEARING HAIR RESTRAINTS. INSTRUCTED TO HAVE ALL THAT'S IN THE FOOD PREP AREA TO WEAR HAIR RESTRAINTS. MAINTAIN SAME.

WIPING CLOTHS NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE IN SANITIZING SOLUTION (SANITIZER MUST BE AT THE REQUIRED PPM) WHEN NOT IN USE. MAINTAIN SAME.

LARGE POTS IN USE THAT ARE TOO BIG TO BE PROPERLY WASHED, RINSE AND SANITIZED IN THE 3-COMPARTMENT SINK AND THE DISH MACHINE. INSTRUCTED TO REDUCE POTS TO A SMALLER SIZE, INCREASE THE SINK OR DISH MACHINE SIZE TO BE ABLE TO ACCOMMODATE OR REMOVE LARGE POTS. MAINTAIN SAME.

MOPS ARE NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE HANGING UP FOR PROPER AIR DRYING. MAINTAIN SAME.

FLOORS IN THE CORNERS, UNDER STORAGE RACKS, UNDER AND AROUND HEAVY EQUIPMENT WITH FOOD, DIRT AND DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS.

FOOD HANDLERS ON SITE HAVE NO FOOD HANDLERS CERTIFICATES. INSTRUCTED TO OBTAIN AND MAINTAIN A VALID CERTIFICATE.

CFM DID NOT HAVE A FOOD ALLERGEN CERTIFICATE. INSTRUCTED TO OBTAIN AND MAINTAIN A VALID CERTIFICATE.

3-501.13 OBSERVED IMPROPER THAWING DONE ON FROZEN BEEF. THAWING MUST OCCUR WITH FOOD PLACED IN THE WALK-IN COOLER OVERNIGHT OR UNDER COLD RUNNING WATER. INSTRUCTED TO MAINTAIN CORRECT THAWING PROCEDURES.

3-302.12 OBSERVED SEVERAL LARGE FOOD CONTAINERS WITH DRY PRODUCTS. (RICE, SALT SUGAR) WITHOUT PROPER COMMON FOOD NAME MARKINGS. MUST LABEL BULK AND WORKING FOOD CONTAINERS WITH CONTENTS COMMON NAME. MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.

4-901.12 NOTED DIRTY WIPING CLOTHS ON PREP TABLES AT FRONT AND REAR PREP AREAS. NOT PROPERLY STORED. INSTRUCTED PROPERLY TO STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE

4-202.16 NOTED SOME USE OF MILK CRATES FOR ELEVATION IN THE WALK IN FREEZER. INSTRUCTED NOT TO USE MILK CRATES FOR ELEVATION. ALSO NOTED A BOXES WITH PACKAGED FOOD ON THE FLOOR OD WALK IN COOLER AND FREEZER AND IN A DRY FOOD STORAGE AREA. MUST PROVIDE APPROPRIATE SHELVING FOR STORAGE. MUST PROPERLY ELEVATE STOCK 6" OFF THE FLOOR AND AWAY FROM THE WALLS FOR BETTER CLEANING AND PEST MONITORING. INSTRUCTED TO MAINTAIN.ALL FOOD ITEMS MUST ALSO BE STORED 6" AWAY FROM THE WALL.

4-501.12 CUTTING BOARDS WITH OPEN SEAMS AND DARK STAINS. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS.

6-501.16 OBSERVED THAT MOPS STORED ON FLOORS IN REAR AREA NEAR WALK IN FREEZER. MUST PLACE MOPS IN POSITION THAT CAN ALLOW THEM AIR DRY WITHOUT SOILING WALLS AND FLOORS.

FOUND FOOD STORED IN BASEMENT. INSTRUCED TO PROVIDE SMOOTH AND EASILY CLEANABLE FLOORS, WALLS, AND CEILINGS.