Aldeez Sports Bar and Lounge

*39 Cutting surfaces.

remove worn cutting boards

*42 Floors/walls/ceiling/nonfood dirty

clean the wall behind the bags box containers

*45 Premises shall be maintained in good repair

repair leak at 3 com sink

*22 Accredited food handler certificate - 60 days

*23 Does the establishment have sufficient capacity to meet peak hot water demands?

no hot water observed at hand sink bar area

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

all rte food must be date marked

*01 Cooling -- total 6 hours, 135-41øF

do not store hot food at room temperatures to cool down. must use an approved method ric or ice bath

*21 RFSM - Not On Site

no rfsm on duty for the inspection

*10 Clean Sight and Touch

Observed dirty ice machine, can opener, soda gun holder, juice nozzles, and utensils drying rack.

*18 Toxic items labeling-non original container

Must label all spray bottles that contain toxic chemicals.

*21 RFSM - Not On Site

RFSM not on site.

*31 No soap at handsink

Hansink must be provided with soap.

*33 Warewashing manufacturer's operating instuctions

Dish machine tested at 0 ppm Cl. Must use 3-compartment sink for washing, rinsing, and sanitizing until the dish machine is working correctly.

*34 Insect control devices-not over food/food prep

Do not store insect control devises over food or clean utensils.

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

Observed food stored on the floor in the walk-in-cooler.

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

Keep ice scoop handles upright, out of food [ice].

*42 Floors/walls/ceiling/nonfood dirty

Clean the floors and walls under and behind equipment.

*45 Lockers to be used to store personal items

Store all personal items in appropriate place.

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

observed raw seafood store next to milk

*10 Clean Sight and Touch

provide cleaning for the ice machine

*20 Grease Trap Tickets

*21 RFSM - Not On Site

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

provide date marking for all foods in cooler

*31 Handwashing lavatory - accessible

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

provide cover for all food containers

*43 Light bulbs, light shields provided

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

raw chicken stored adjacent to a designated hand wash sink

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

bag of cabbage stored on the floor in the dry storage area

*36 Cloths in-use for wiping between uses stored

stored underneath a cutting board

*03 Food products not maintained at 135øF or above

chicken-115 degrees F

*42 Dirty nonfood contact surfaces

dust accumulation on the fan covers

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

milk stored on the bottom of the reach in cooler adjacent to raw shrimp and raw fish

*31 No soap at handsink

*10 Clean Sight and Touch

rust like shelves inside the cooler; throughly clean the soda gun nozzle and holster in the bar area

*31 No soap at handsink

BAR

*45 Unnecessary articles prohibited

ORGANIZE YOUR STORAGE AREAS

*10 Chlorine sanitizer concentration, minimum temp.

MAINTAIN SANITIZER AT 50 PPM. TESTED AT 0 PPM

*42 Floors/walls/ceiling/nonfood dirty

ALSO CLEAN TOP OF DISHWASHING MACHINE , HANDLES OF DOORS AND FAUCETS

*34 Insect control devices-not over food/food prep

*18 Toxic items stored above food/utensils

DO NOT STORE CHEMICAL ABOVE MEAT SLICER

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

COVER ALL FOOD PRODUCTS FROM WALK IN COOLER

*38 Thawing. under running water criteria - water velocity

KEEP WATER RUNNING WHEN THAWING UNDER WATER

*05 Rapidly reheat 165øF for hot holding

USE SMALLER CONTAINER TO REHEAT TO ENSURE PRODUCTS ARE RAPIDLY REHEAT TO 165'F

*10 Clean Sight and Touch

ICE MACHINE, COOLER, CAN OPENER

*22 Handlers-Certificate Not On Site

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

DATE MARK ALL FOOD PRODUCTS WITH USE BY DATE

*47 Conditions of Permit-in use of food equipment

POST SIGN " MOST CURRENT FOOD INSPECTION REPORT AVAILABLE UPON REQUEST UP"

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

OBSERVED FRUIT FLIES FROM BARS

*02 Cold Hold (41øF/45øF or below)

CHICKEN 46'F, SPINACH 46'F, RICE 46'F

*03 Food products not maintained at 135øF or above

RICE WITH BEAN 122'F, WHITE RICE 117'F

*10 Clean Sight and Touch

CLEAN COOLER & ICE MACHINE INTERIOR

*18 Toxic items stored above food/utensils

DO NOT STORE ANY CHEMICAL ABOVE ICE MACHINE

*47 Health permit posted

POST FOOD PERMIT UP FOR PUBLIC VIEW

*42 Floors/walls/ceiling/nonfood dirty

CLEAN SOAP DISPENSERS , EXTERIOR OF WARMER AND DISH WASHING MACHINE. CLEAN FLOOR AND WALLS OF DUST AND FOOD DEBRIS

*45 Floor& wall junctures- coved & sealed

SEAL HOLE FROM WALL AND CEILING i.e. WALL FROM MOP SINK ROOM

*43 Light - 50 foot : Food and utensils area

REPLACE/REPAIR ALL OUT OF ORDER LIGHTS

*31 Handwashing lavatory - used for other purpose

DO NOT STORE ANY ITEM IN HAND SINK

*47 Conditions of Permit-in use of food equipment

*31 No soap at handsink

*18 Toxic items stored above food/utensils

DO NOT STORE CHEMICAL ABOVE ICE MACHINE

*10 Clean Sight and Touch

REACH IN , ICE MACHINE ,

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

OBSERVED FRUIT FLIES FROM DISHWASHNG AREA AND BARS

*36 Cloths in-use for wiping between uses stored

*42 Floors/walls/ceiling/nonfood dirty

DUSTY CEILING , DEEP FRYER, DISHWASHING MACHINE

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

DATE MARK ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS

*45 Floor& wall junctures- coved & sealed

*43 Light bulbs, light shields provided

*24 Food Labeling- with common name of the food

BUFFET FOOD

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

PROVIDE SNEEZE GUARD OR COVER TO ALL FOOD PRODUCTS FROM BUFFET LINE

*02 Cold Hold (41øF/45øF or below)

GOAT 48'F, RICE 47'F, CHICKEN 46'F

*45 Premises shall be maintained in good repair

1) ICE MACHINE 2) REPAIR CLOGGED FLOOR DRAIN BELOW HAND SINK

*10 Chlorine sanitizer concentration, minimum temp.

MAINTAIN MACHINE AT 50 PPM. TESTED AT 0 PPM. BUCKET IS EMPTY

*21 RFSM - Not On Site

*43 Light bulbs, light shields provided

REPLACE ALL MISSING LIGHT SHIELDS

*47 Other Violations

PROVIDE PEST CONTROL RECORD

*20 Grease Trap Tickets

*42 Floors/walls/ceiling/nonfood dirty

CLEAN DUSTY FAN FROM WALK IN COOLERS, SODA MACHINE EXTERIOR AND DUSTY CEILING / LIGHY, DISHWASHING MACHINE

*26 Consumer Advisory--salad bar or buffet --- use of clean tableware to return

*47 Handwashing signage

*45 Unnecessary articles prohibited

*42 Ventilation hood systems

*39 Store all equipment & utensil covered or inverted

*44 Covering receptacles if not in continuous use

*09 Food on display shall be protected from contamination

provide sneeze guard

*21 RFSM - Not On Site

*35 Hair Restraints effective

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

*47 RFSM Certificate - Not Display

*22 Handlers-Certificate Not On Site

*45 Unnecessary articles prohibited

*21 RFSM - Not On Site

*20 Grease Trap Tickets

*43 Light bulbs, light shields provided