6060 Deli

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Observed raw chicken store next to bacon

*14 When to wash hands before donning new gloves

*31 Handwashing lavatory - used for other purpose

Observed food container on the hand sink

*02 Cold Hold (41øF/45øF or below)

Broccoli 62'f

*10 Clean Sight and Touch

Provide date marking for all foods in the coolers

*14 When to wash hands before donning new gloves

*28 Date marking > 24 hrs,on site,temp 41F

Provide date marking for all foods in the coolers

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Observed raw chicken store next to bacon

*02 Cold Hold (41øF/45øF or below)

Broccoli 62'f

*31 Handwashing lavatory - used for other purpose

Observed food container on the hand sink

*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable

can not have paper under utensils

*37 Storing the food at least 15 cm (6 inches) above the floor

food must be stored 6" off floor

*02 Cold Hold (41øF/45øF or below)

Temperatures not maintained at 41 degrees F or below

*31 Handwashing lavatory - accessible

Hand sink used for other purposes utensil storage

*36 Cloths in-use for wiping between uses stored

Wet sanitation cloths wipes must be solution when not in use

*45 Premises shall be maintained in good repair

put cover over electric box

*35 Eating food, chewing gum, drinking beverages, or using tobacco

employee drink in production area

*02 Cold Hold (41øF/45øF or below)

Products Must be held below 41 degrees or above 135 degrees.

*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

Raw chicken over ready to eat food

*10 After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in an expos

Must have sanitizer in sanitizer buckets

*18 Toxic items labeling-non original container

Spray bottles and sanitizer buckets with toxic chemicals must be labeled.

*22 Handlers-Certificate Not On Site

need food handlers cards for employees

*29 Food thermometers provided and accessible

Need a probe thermometer

*35 Eating food, chewing gum, drinking beverages, or using tobacco

employee drinks must be in a designated area- was a open coffee cup

*36 Cloths in-use for wiping between uses stored

Wiping cloths must be in sanitizer solution

*42 Dirty nonfood contact surfaces

Clean ovens

*45 First Aid

*22 Handlers-Certificate Not On Site

employee over 2 months w/o card

*03 Food products not maintained at 135øF or above

fried rice 120-130 F roasted potatoes 104 F chicken 130 F steam table not hot enough fourth violation , citation

*35 Eating food, chewing gum, drinking beverages, or using tobacco

open personal drinks

*47 Health permit posted

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

*37 Storing the food where it is not exposed to splash, dust, or other contamination

*03 Food products not maintained at 135øF or above

fried rice 121 F potatoes 115 F

*41 Food storage containers, identified with common name of food.

label all

*35 Eating food, chewing gum, drinking beverages, or using tobacco

no open drinks in kitchen

*28 Do not exceed manuf. use by date

green yogurt dated 12/03/16

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

keep raw bacon separated from raw chicken