Akiba Yauneh Academy

*10 After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in an expos

sanitizer in dishwasher not dispensing

*33 Sanitizing solution intergrated in dish. machine

DISHWASHER NOT DISPENSING SANITIZER

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

RTE CHICKEN SAME SHELF AS RAW MEAT

*42 Floors/walls/ceiling/nonfood dirty

clean area around dish washer, ceiling top of machine, clean wic vent

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

raise shelves 6 inches off floor

*10 Clean Sight and Touch

keep can opener blade clean

*37 Storing the food where it is not exposed to splash, dust, or other contamination

keep food packages closed

*44 Trash can provided for papertowel waste

keep trach cans near hand sink

*41 Food storage containers, identified with common name of food.

label all food containers squeeze bottles

*22 Washing hands only at a designated hand sink

wash hands at hand sink not prep sink

*42 Dirty nonfood contact surfaces

clean rif, cooler

*34 Outer openings:closing holes, gaps

fix gap at exit door

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

clearly date mark TCS food products

*42 Dirty nonfood contact surfaces

clean freezer inside

*18 Toxic items labeling-non original container

provide label for sanitizer bucket

*36 Cloths in-use for wiping between uses stored

wet cloth shall be store in sanitizer bucket

*31 Handwashing lavatory - accessible

hand sink must ne accessible to wash hands only

*47 Conditions of Permit-in use of food equipment

provide sign about inspection report

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

provide written procedure for half and half milk

*35 Hair Restraints effective

hair nets

*31 Handwashing lavatory - used for other purpose

observed utensils in hand sink (coffee shop)

*42 Dirty nonfood contact surfaces

clean coolers and freezers (kitchen and coffee shop)

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

provide

*41 Food storage containers, identified with common name of food.

label food storage containers

*29 Mechanical holding unit, thermometer location

provide thermometer in cooler (coffee shop)

*34 Outer door: solid,selfclosing,tightfitting

side door opened

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

cooking pans stored on floor

*47 Handwashing signage

provide hand washing sign (coffee shop)

*43 Light bulbs, light shields provided

light bulbs in vent a hood

*10 Clean Sight and Touch

CAN OPENER

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

*42 Floors/walls/ceiling/nonfood dirty

HANDLES OF STORAGE DRAWERS, CONDIMENT / SEASONING STORAGE SHELVES, WALIK IN COOLER FANS

*28 Do not exceed manuf. use by date

TOFU 5-8-17, 4-10-17

*22 Handlers-Certificate Not On Site

CERTIFICATES EXPIRED

*47 Handwashing signage

*28 Do not exceed manuf. use by date

REMOVE ALL EXPIRED FOOD PRODUCTS. (i.e Yogurt 12-1-16)

*31 Handwashing lavatory - used for other purpose

OBSERVED TOWEL IN HAND SINK

*45 Lockers to be used to store personal items

OBSERVED PERSONAL CLOTHING ON TOP OF FOOD AND EQUIPMENT

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

NO DRINKING ALLOWED IN FOOD PREP. AREA. OBSERVED SEVERAL SODA AND WATER STORED NEXT TO FOOD AND EQUIPMENT

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

KEEP ALL CONDIMENT CONTAINERS COVERED

*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

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

KEEP ALL EQUIPMENT OFF THE FLOOR