Alice Hall Catering

*32 Approved Food Contact Equip.

NO FOOD PRODUCTS STORED IN OPENED CAN ALLOWED.

*20 Grease Trap Tickets

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

*47 Operate with a lapsed permit

FINAL NOTICE! DUE TO ITEM E ABOVE. Apply for new FOOD ESTABLISHMENT permit, due to change of ownership, from 320 E. Jefferson Blvd, Room 118 within 24 hours. Please bring sales tax permit, art

*42 Floors/walls/ceiling/nonfood dirty

CLEAN FLOOR OF ICE AND RUST FROM WALK IN FREEZER

*45 Lockers to be used to store personal items

STORE CELL PHONE AWAY FROM FOOD PREP. AREA.

*10 Chlorine sanitizer concentration, minimum temp.

MAINTAIN DISH WASHING MACHINE SANITIZER AT 50 PPM, TESTED AT 0 PPM

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

DO NOT DATE FOOD PRODUCTS WITH MORE THAN 7 DAYS OF SHELF LIFE.

*45 Premises shall be maintained in good repair

REPLACE MISSING WALL MOLDING.

*19 Water & Plumbing in good repair- per code

FIX ALL LEAKS

*39 Cooling using containers that allow max. heat transfer

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

COVER ALL FOOD PRODUCTS FROM WALK IN FREEZER.

*36 Cloths in-use for wiping between uses stored

*47 Conditions of Permit-in use of food equipment

*43 Light - 10 foot : Walk-in, Dry storage

*21 RFSM - Not On Site

RFSM not on site

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

No drinking or eating in the kitchen area

*42 Nonfood-contact surfaces material

Clean ice accumulation in WIF

*43 Light - 10 foot : Walk-in, Dry storage

Provide adequate light for WIF

*45 Premises shall be maintained in good repair

Repair faucet leaks

*36 Cloths in-use for wiping between uses stored

*43 Light - 10 foot : Walk-in, Dry storage

DRY STORAGE AREA.

*02 Cold Hold (41øF/45øF or below)

CHILI 46'F, SPINACH DIP 50'F , TURKEY 47'F.

*47 Operate with a lapsed permit

Apply for new Health permit, due to change of ownership, from 320 E. Jefferson Blvd, Room 118 within 24 hours. Please bring sales tax permit, articles of INC., certificate of occupancy and applicati

*12 Gloves Single Use

EMPLOYEE MUST CHANGE GLOVES BETWEEN TASK, SUCH AS AFTER CONTACTED WITH WALK IN COOLER HANDLES.

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

DO NOT PREPARE RAW AND COOKED PRODUCTS IN THE SAME TABLE.

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

NO DRINKING IN FOOD PREP. AREA ALLOWED, OBSERVED EMPLOYEES' DRINK ON FOOD PREP. TABLES.

*42 Floors/walls/ceiling/nonfood dirty

CLEAN DUSTY FANS

*36 Cloths in-use for wiping between uses stored

*20 Grease Trap Tickets

MUST BE CLEAN EVERY 90 DAYS, RECORD ON SITE FROM11-2020.

*39 Store all equipment & utensil covered or inverted

STORE ALL TO GO CONTAINERS INVERTED.

*10 Chlorine sanitizer concentration, minimum temp.

MAINTAIN DISH WASHING MACHINE SANITIZER AT 50 PPM, TESTED AT 10 PPM.

*45 Lockers to be used to store personal items

STORE PERSONAL ITEMS AWAY FROM FOOD AND EQUIPMENT, BACKPACK.

*31 Hand sinks: number installed for convenient use

INSTALL A HAND SINK WITH COLD AND HOT RUNNING WATER IN WALK IN COOLER, IF YOU CONTINUE TO PREP. FOOD IN THERER.

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

COVER ALL FOOD PRODUCTS FROM WALK IN COOLER ONCE THEY ARE COOLED.

*02 Cold Hold (41øF/45øF or below)

MILK 47'F, BEEF 46'F, GARLIC 49'F, GROUND BEEF 43'F

*47 Conditions of Permit-in use of food equipment

POST A SIGN " A MOST CURRENT FOOD INSPECTION REPORT IS AVAILABLE UPON REQUEST."

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

*18 Toxic items storage adjacent to food/utensils

DO NOT STORE SANITIZER BUCKET ON FOOD PREP. TABLE NEXT TO FOOD PRODUCTS.

*43 Light - 20 foot : Washing, utensil, toilet

WOMEN RESTROOM

*45 Lockers to be used to store personal items

STORE ALL EMPLOYEES' PHONES AND PURSES FROM FOOD PREP, AREA

*47 Conditions of Permit-in use of food equipment

POST SIGN " A copy of the most recent establishment inspection report is available upon request ".

*18 Toxic items labeling-non original container

SPRAY BOTTLE

*46 Covered waste receptacle for women's restroom

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

NO DRINKING IN FOOD PREP. AREA ALLOWED.

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

*14 When to wash hands

BETWEEN TASK. i.e. AFTER USING CELL PHONE

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

NO DRINKING IN FOOD RREP. AREA ALLOWED. OBSERVED EMPLOYEES' BEVERAGE ON SHELF ABOVE FOOD PRPE. TABLE

*24 Food Labeling- with common name of the food

SYRUP

*21 RFSM - Not On Site

EXPIRED AND NOT ON SITE

*42 Floors/walls/ceiling/nonfood dirty

DE ICE FROM FLOOR OF WALK IN FREEZER

*46 Covered waste receptacle for women's restroom

*20 Grease Trap Tickets

MAINTAIN CURRENT GREASE TRAP TICKET ON SITE

*43 Light - 10 foot : Walk-in, Dry storage

WALK IN FREEZER

*47 Handwashing signage

TO ALL KITCHEN HAND SINK

*10 Chlorine sanitizer concentration, minimum temp.

SANITIZER BUCKET IS EMPTY

*35 Hair Restraints effective

*47 RFSM Certificate - Not Display

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

Preparing raw chi ken and cooked products on the same work surface

*21 RFSM - Not On Site