Ag Foods, LLC

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

store food 6 inches off the floor

*33 Rinsing procedures - 3 compartment sink

set up 3 compartment sink

*02 Cold Hold (41øF/45øF or below)

cold holding must be at least 41 degrees f

*21 RFSM - Not On Site

no cfm

*35 Hair Restraints effective

observed staff preparing food without proper hair restraint

*42 Ventilation hood systems

vent a hood filters dirty clean to remove build up

*10 Clean Sight and Touch

clean and sanitize all food contact surfaces of equipment

*39 Store equipment & utensils in a clean, dry place

store ice scoop in a clean and sanitized surface

*36 Cloths in-use for wiping between uses stored

properly store wet wiping towels

*45 Premises shall be maintained in good repair

replace damaged ceiling tiles

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

cooked rte food must be date marked

*10 Q.A. PPM - follow manufacturer's direction

QUAT SANITIZER AT 3 COMP SINK OBSERVED AT 0PPM.

*30 Food Establishment Permit

*38 Thawing. Under refrigeration

OBSERVED 3 CONTAINERS OF FROZEN MEATS THAWING AT ROOM TEMPERATURE ON PREP TABLE

*20 Grease Trap Tickets

*32 Nonfood surfaces-design to be cleaned easily

REMOVE FOIL SHELF LINERS ON COOK LINE

*45Physical Facilities Floors,Walls,Ceilings

REPLACE BROKEN/DAMAGED FLOOR TILES

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

BOXES OF PRODUCT OBSERVED ON THE FLOOR INSIDE WIF

*21 RFSM - Not On Site

*47 Handwashing signage

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

Observed raw meat store together with raw chicken

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

Observed raw eggs store next to produce and above milk

*06 Discard TCS if date marked exceeds temp & time

cheese: 9/14

*19 One Inch Air Gap

provide 1 inch air gap for the hand sink

*10 Clean Sight and Touch

Provide cleaning for the coolers, freezer

*34 Outer openings:closing holes, gaps

Seal open gaps for the back door

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

Observed raw meat store together with raw chicken

*34 Outer openings:closing holes, gaps

Seal open gaps for the back door

*19 Water & Plumbing in good repair- per code

FIx the faucet at the hand sink

*10 Clean Sight and Touch

Provide cleaning for the coolers, freezer

*06 Discard TCS if date marked exceeds temp & time

cheese: 9/14

*06 Discard TCS in vending machine if exceeds time/temp

cheese 6/10

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

observed raw meat store together with rice

*10 Clean Sight and Touch

provide cleaning for the cooler and freezer

*20 Grease Trap Tickets

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

provide all foods in the coolers

*36 Cloths in-use for wiping between uses stored

*06 Discard TCS if date marked exceeds temp & time

manudo 12/30/19

*18 Toxic items stored above food/utensils

sanitizer above utensils

*20 Grease Trap Tickets

*22 Handlers-Certificate Not On Site

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

all foods in cooles

*29 Sanitizing solutions, testing devices

provide sanitizer test strip

*34 Pest control-routine inspections for

record

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

Observed cracked egg

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

Observed eggs over RTE foods

*18 Toxic items stored above food/utensils

Do not store chemicals over 3-comp sink.

*45 Unnecessary articles prohibited

Observed personal food over restaurant food. Keep separate.

*47 Handwashing signage

Provide hand wash signs at all hand wash sinks.