Abby Restaurant

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

cannot have paper towels on counter and also foil

*36 Cloths in-use for wiping food spills used for no other purpose

cannot have wiping cloths under the cutting board

*40 Reuse of single service articles

cannot reuse single items as food containers

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

provide lids for containers in the walk in cooler

*46 Covered waste receptacle for women's restroom

Provide a covered trash can for womens restroom

*45 Premises shall be maintained in good repair

repair/replace damaged celling tiles

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

provide record time of time for eggs (raw) being out of temperature

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

Date mark items in the RIC/WIF after being in there for more than 24 hours

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

Provide lids for containers in WIC

*10 Chlorine sanitizer concentration, minimum temp.

sanitizer chlorine too low for 3 compartment sink, should be at 50 PPM, reading 10 PPM

*42 Floors/walls/ceiling/nonfood dirty

clean floor throughout kitchen

*47 Handwashing signage

Provide employee hand washing sign for restroom

*46 Covered waste receptacle for women's restroom

Provide covered trash can for women's restroom

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

Date Mark

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

utensils must be 6 inches off the ground (foam cups)

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

food has to be stored 6 inches off the ground (onions)

*21 RFSM - Not On Site

update RFSM

*22 Accredited food handler certificate - 60 days

employees need food handlers certificate

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

cannot use paper towels as absorbent

*31 Individual, disposable towels

provide paper towels for hand washing sink

*47 Handwashing signage

provide hand washing sink for restroom

*46 Covered waste receptacle for women's restroom

provide covered trashcan for female products

*27 Cooling method, criteria - using ice bath

*28 Original cont. of RTE/PHF/Day1= day of opening

*02 Cold Hold (41øF/45øF or below)

*10 Chlorine sanitizer concentration, minimum temp.

*33 Rinsing procedures - 3 compartment sink

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

*28 Original cont. of RTE/PHF/Day1= day of opening

*18 Toxic items labeling-non original container

*36 Cloths in-use for wiping between uses stored

*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio

Raw eggs stored over cheese in walk in cooler

*39 Loosely cover cooling foods

*31 Individual, disposable towels

*02 Untreated shell eggs need to be at 45§F or <

*18 Toxic items labeling-non original container

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

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

Do not drink at prep area

*36 Cloths in-use for wiping between uses stored

*44 Trash can provided for papertowel waste

*44 Trash can provided for papertowel waste

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

*31 Handwashing lavatory - used for other purpose

Do not store items in hand sink

*39 Loosely cover cooling foods

Keep food items in cooler covered

*36 Cloths in-use for wiping between uses stored

*21 RFSM - Not On Site

*03 Food products not maintained at 135øF or above

*31 Individual, disposable towels