Adult Rehabilitation Ministries

*28 Date marking commercially prepared RTE/ TCS food

Date mark all commercially made (deli meats, cheese) food products with date they were opened if they last/stay in kitchen for 24 hrs or more

*29 Cold/hot hold unit thermometer easily viewable

Place thermometer in white freezer so that it is visible

*32 Equipment and Utensils Multiuse Materials durable

Replace blade or entire can opener or throw away

*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;

Chicken thawing at room temperature>must be done either under refrigeration or running water

*39 Cutting surfaces.

Replace/get new cutting boards if old ones worn /pitted

*42 Dirty nonfood contact surfaces

Clean interior of white reach-in freezer

*21 Outfitter-Certified Food Manager

*02 Cold Hold (41øF/45øF or below)

RIC observed at 50 F>repair>TCS food also at 50 F range

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

Multiple dented cans observed

*21 Outfitter-Certified Food Manager

ServSafe still good RFSM expired by 5 month

*31 Individual, disposable towels

Re-stock paper towels at hand sink

*34 Pest control-routine inspections for

Dead cockroach seen in dry storage

*47 Handler-Certificate Not on site

Have copies of food handler certificates on site

*39 Cooking equipment free of encrusted grease

cooking equipment with encrusted grease and soils deposits must be clean to avoid cross contamination

*45 First Aid

missing first aid kit must be have first aid kit

*34 Pest control-routine inspections for

missing current pest control ticket must be have current pest control ticket

*20 Grease Trap Tickets

missing current grease trap ticket on site must be have current grease trap ticket on site

*47 Health permit posted

missing health permit posted on site must be have a current health permit post on site

*12 A food employee shall comply with an exclusion or RESTRICTION

missing employee health policies and procedures

*42 Floors/walls/ceiling/nonfood dirty

floors behind equipment dirty with grease and soils accumulations must be clean to avoid cross contamination floors inside dry area must be clean to avoid cross contamination

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

missing bodily fluids writing procedures /spill kit.

*42 cleaning hermetically sealed containers of food or visible soil before opening

hermetic containers dirty with soils and grease contamination clean food hermetic containers to avoid cross contamination

*42 Floors/walls/ceiling/nonfood dirty

floors walls and ceiling dirty with soils, spills and grease accumulations must be clean to avoid cross contamination floors behind equipment dirty with soils accumulations must be clean to avoid

*10 Equipment and Utensils Cleaning-contamination

cooler units dirty inside and outside with milk spills must be clean to avoid cross contamination

*34 Outer openings:closing holes, gaps

a/c remove from ceiling show construction material and create a gap must be replace or repair to avoid pest harboring

*43 Ventilation systems:no public health hazard

equipment outside vent hood area creating unlawful discharges must be keep cooking equipment at vent hood area to prevent unlawful discharges

*10 A chemical sanitizer used: contact times criteria

*28 Date marking commercially prepared RTE/ TCS food

*43 Clean vent syst:Intake/exhaust air ducts

*42 Nonfood-contact surfaces material

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

*21 RFSM - Not On Site

*34 Pest Control

*36 Cloths in-use for wiping between uses stored

*31 Individual, disposable towels

*47 Handwashing signage

*02 Cold Hold (41øF/45øF or below)

*03 Food products not maintained at 135øF or above

*34 Outer door: solid,selfclosing,tightfitting

back door was opened

*31 Individual, disposable towels

no towels at hand sink

*06 Discard TCS if date marked exceeds temp & time

milk expired 1118/2017, 12/1/2017

*47 Other Violations

microwave not commercial

*10 Clean Sight and Touch

can opener blade with food particles

*29 Sanitizing solutions, testing devices

*31 No soap at handsink

need soap at handsink by ice maker

*18 Toxic items stored above food/utensils

chemical spray bottle stored above ice machine

*29 Food thermometers provided and accessible

need internal food thermometers

*23 No Water

need cold water at handsink by ice maker

*10 Clean Sight and Touch

Clean inside ice machine.

*20 Grease Trap Tickets

*27 Cooling, heating, and holding capacities. Equipment

Freezer is at 40 F.

*29 Food thermometers--small diameter probe

*31 Individual, disposable towels