A Plus Grocery Beer & Wine

*02 Cold Hold (41øF/45øF or below)

*20 Grease Trap Tickets

*21 RFSM - Not On Site

*29 Sanitizing solutions, testing devices

*31 Individual, disposable towels

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

*42 Floors/walls/ceiling/nonfood dirty

*45 Cleaning floors, dustless methods

*47 Other Violations

*23 No Water

hot water needed

*02 Cold Hold (41øF/45øF or below)

Observed egg 56 degrees F, unit 61 degrees F. WIC 50.9 degrees F.

*29 Food thermometers provided and accessible

Provide thermometers in WIC

*42 Dirty nonfood contact surfaces

clean fans, walls inside WIC, wall by fryers, shelves inside cabinet

*45 Premises shall be maintained in good repair

Repair floor in several places

*47 RFSM Certificate - Not Display

*21 RFSM - Not On Site

*02 Cold Hold (41øF/45øF or below)

Raw bacon held at 51.9 degrees without refrigeration

*07 Food safe, good condition, unadulterated, and honestly presented

Offering for sale unlabeled food products.

*10 Clean Sight and Touch

Rodent dropping and rodent urine spot on food service equipement

*25 Rodent control: using control methods

*42 Floors/walls/ceiling/nonfood dirty

Rodent droppings

*18 Toxic items stored above food/utensils

Soap displayed above sodas

*24 Food Label-list of ingredients in descending..

*33 Warewashing sinks and drain boards, self-draining.

*21 RFSM - Not On Site

*45 Unnecessary articles prohibited

*07 Food safe, good condition, unadulterated, and honestly presented

Ready to eat foods held for more than seven days

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

*39 Case lot handling equipment, movability

*22 Handlers-Certificate Not On Site

*18 Toxic items stored above food/utensils

*09 Consumer self-service ready-to-eat food provided with suitable utensils that protect food from c

Self serve ice scooping

*42 Floors/walls/ceiling/nonfood dirty

Covered with rodent droppings

*44 Only rodent-resistant containers for outside waste

*29 Food thermometers provided and accessible

*42 Nonfood-contact surfaces material

Cardboard lined surfaces

*33 Warewashing sinks and drain boards, self-draining.

*11 Food not re-served after being served or sold to consumer

Customer self serve ice

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

*24 Food Label-list of ingredients in descending..

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

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

*40 Reuse of single service articles

*10 Clean Sight and Touch

*31 Individual, disposable towels

Restroom

*18 Toxic items stored above food/utensils

WD 40

*02 Cold Hold (41øF/45øF or below)

onion 67° F

*07 Food safe, good condition, unadulterated, and honestly presented

Provide container for cheese.

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

Raw eggs above tomatoes.

*42 Floors/walls/ceiling/nonfood dirty

Provide cleaning for A/C vent.

*18 Chemical sanitizer generated onsite, device criteria

Set up sanitizer bucket.

*31 Handwashing lavatory - used for other purpose

Bag of food in hand sink.

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

All drinks must above floor 6in.

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

cheese, ham

*34 Outer openings:closing holes, gaps

Seal open gaps at front door.

*02 Cold Hold (41øF/45øF or below)

Cut lettuce and tomato not maintained cold.

*15 Contact RTE Products w/ Bare Hands

No gloves available.

*22 Handlers-Certificate Not On Site

*19 Water & Plumbing in good repair- per code

Hot water not working at handwash sink.

*47 Other Violations

Keep current inspection report available to customers upon request.

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

Establishment has to have a spill kit OR written instructions for vomit//diarrhea clean up so employees know how to properly clean

*15 Bare hands contact with ready-to-eat foods

employee placing cheese on tortilla bare hand contact

*02 Cold Hold (41øF/45øF or below)

*12 A food employee or conditional employee shall report to PIC the information as specified under (

establishment needs to have written procedures for employees to report foodborne symptoms or ask for dr note when returning to work

*22 Handlers-Certificate Not On Site

All employees handling food need to have food handler cards on site

*20 Grease Trap Tickets

need greasetrap serviced -and keep records here

*28 Date marking commercially prepared of RTE/PHF

date mark pre-portioned chicken in freezer

*32 Damaged Equipment

repair broken cooler case

*07 Food safe, good condition, unadulterated, and honestly presented

cheese on the table without container

*18 Chemical sanitizer generated onsite, chemical criteria

set up sanitizer bucket

*10 Clean Sight and Touch

provide cleaning for the prep area, food container

*21 RFSM - Not On Site

*31 Handwashing lavatory - used for other purpose

observed food in the hand sink

*02 Cold Hold (41øF/45øF or below)

tomato 51'f, onion 61'f

*07 Food safe, good condition, unadulterated, and honestly presented

provide food containers

*21 RFSM - Not On Site

*18 Chemical sanitizer generated onsite, chemical criteria

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

observed raw chicken and raw eggs store together

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

*39 Utensils, single serve items 6 inches off - floor

*45 Clean facilities as often as necessary.