365 FOOD & FUEL #3.

No current liquid waste manifest available

No food manager on site>must be on site while kitchen in operation

Provide chlorine test strips to test concentration of sanitizer

Keep hand sink accessible>observed covered w/aluminum pans

Do not re-use aluminum pans as food containers

Clean dust accumulation in cooling units in drink cooler

Remove/pick-up all loose trash (cardboard & plastic) in drink cooler

Have food handler certificates available/on site

Must date mark all commercially made products that are opened & kept for more than 24 hrs

Replace thermometer in walk-in cooler

Keep pot with food off floor

Clean filters in vent hood

Fix broken tile on entrance to kitchen

missing set up sanitizer buckets in all areas must be have set up sanitizer buckets at: 100 ppm chlorine concentration during operational hours

floors in kitchen area dirty with water and grease spills must be clean to avoid cross contamination

RFSM not on site must be have RFSM on site during operational hours

must be clean between raw and RTE food preparations to avoid cross contamination

dent cans on food shelving areas must be discard to avoid cross contamination

raw eggs on top shelf must be at low shelving to avoid cross contamination

using recycle material as food containers must be have approved food containers as food containers

missing current food handler cards on site must be have current food handler cards on site

raw food container without covers or protection inside cooler units raw food containers must be cover or wrap the raw food to avoid cross contamination

food containers inside WI cooler unit at floor level all food containers must be 6 inches above floor level to avoid contamination

expired cans on food shelving must be discard expired food cans to avoid cross contamination must be have fryers covers to avoid cross contamination

nor sanitize solutions available during operational hours must be have sanitize solutions to avoid cross contamination on food surfaces

missing RFSM certification must be have current FSM registered with the city

missing grease trap ticket must be have grease trap ticket

fryers equipment dirty with soils and encrusted grease must be clean to avoid cross contamination

all equipment and utensils dirty in all areas must be clean equipment and utensils to avoid cross contamination

missing bodily fluids writing procedures /spill kit

not hot water available must be have hot water available during operational hours

missing current food handler cards on site must be have current food handler cards on site

fan cover vents dirty with soils and dust accumulations must be clean to avoid cross contamination

corn dog 126'f

observed raw egg store next to juice and above milk

observed mold in ice machine

all drinks must above floor 6 ins

seal open holes on the walls