A Sandwich Shop

*02 Cold Hold (41øF/45øF or below)

Observed raw eggs @ 50.1 F

*03 Food products not maintained at 135øF or above

Observed sausage patties @ 125.5 F

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

Do not store raw chicken next to veggies in RIC and store raw eggs over vegetables

*14 When to wash hands before donning new gloves

and after handling raw meat products

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

*22 Washing hands only at a designated hand sink

*02 Cold Hold (41øF/45øF or below)

Observed banana peppers in RIC at 45.8 F

*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr

For cut veggies, dressings, ham, chicken, etc.

*03 Food products not maintained at 135øF or above

keep all TCS hot hold food at 135 F or higher at all times. Observed cooked chicken at 118.8 F

*10 Clean Sight and Touch

Clean moldy soda nozzles on fountain

*18 Toxic items stored above food/utensils

Do not store medicines above food product:

*24 Food Label- manufacture/packer/distrubtor name

Label packaged grapes in RIC

*29 Food thermometers--small diameter probe

*32 Damaged Equipment

Repair damaged RIC in the back & front. Observed to not temperature properly

*42 Dirty nonfood contact surfaces

Clean dirty venthood

*40 Reuse of single service articles

Do not reuse single-use articles to store different food product. Observed sour cream container used to store meat/soups

*45 Premises shall be maintained in good repair

Repair leak on hot valve knob on hand was only sink

*18 Chemical sanitizer generated onsite, chemical criteria

Observed sanitizer >200 ppm Cl

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

Observed raw bacon over RTE

*40 Reuse of single service articles

Observed single-use containers reused (cottage cheese and sour cream tubs)

*10 Sanitization after Cleaning

Observed putting cutting board away after washing and not sanitizing

*18 Toxic items stored above food/utensils

Observed hand sanitizer over food

*32 Nonfood surfaces-design to be cleaned easily

Observed posterboard used as shelf liner

*44 Trash can provided for papertowel waste

*31 Individual, disposable towels

*02 Cold Hold (41øF/45øF or below)

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

fruits in cooler

*31 Handwashing lavatory - accessible

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

Fruits in cooler

*20 Grease Trap Tickets

*31 Handwashing lavatory - accessible

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

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

DATE MARK ALL FOOD PRODUCTS FROM COOLER

*31 Handwashing lavatory - used for other purpose

NO CUTTING BOARD IN HAND SINK ALLOWED

*10 Sanitization after Cleaning

OBSERVED EMPLOYEE WASHING EQUIPMENT WITHOUT SANITIZER

*14 Hands wash procedures-without soap

OBSERVED EMPLOYEE WASHED HANDS WITH SOAP FOR ABOUT 7 SECONDS. PLEASE MAKE SURE THEY WASH HANDS FOR 20 SECONDS

*31 Individual, disposable towels

BACK HAND SINK

*14 When to wash hands before donning new gloves

*06 Time as PHC: maximum of 4 hours limit food in unmarked containers or packages

MARK SCRAMBLED EGG WITH DISCARD TIME

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

STORE FOOD PRODUCTS IN COOLER OR FREEZER FROM TOP TO BOTTOM ACCORDING TO THE FOLLOWING ORDER: 1)READY TO EAT PRODUCTS, 2)RAW SEAFOOD, 3)RAW MEAT, 4)RAW POULTRY. OBSERVED RAW CHICKEN STORED ABVOE VEGET

*32 Approved Food Contact Equip.

NO WOODED SPOONS ALLOWED