Americano-joule Hotel

*35 Hair Restraints effective

Beard and hair restraints

*10 Clean Sight and Touch

Labels left on cleaning Gross food particles left on the food pans Inside the dishwasher was filty

*02 Cold Hold (41øF/45øF or below)

Pizza meats held in a non working refrigerator at 57.4 degrees

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

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

Preparing raw chicken next to ready to eat foods

*25 HACCP-Plan submitted

*14 When to wash hands before donning new gloves

*10 Clean Sight and Touch

Can opener observed with product accumulation. Inside upper panel of ice machine observed with black mold-like substance.

*31 Handwashing lavatory - accessible

Maintain hand sinks accessible at all times. hand sink next to ice machine observed with boxes stored on top.

*35 Hair Restraints effective

Employees observed without beard guard for excessive facial hair.

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

Utensils observed stored in water 96 degrees F. Water should be 135 degrees F or greater.

*40 Store single-service item in original package

Keep coffee filters in plastic bags or other protective means while in storage.

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

label all food containers with common name when removed from its original container/package.

*43 Light - 50 foot : Food and utensils area

Replace broken light over pizza oven.

*45 Unnecessary articles prohibited

Employee cell phone observed on clean equipment.

*10 Clean Sight and Touch

dirty ice machine

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

expired milk

*43 Clean vent syst:Intake/exhaust air ducts

dusty fan covers

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

*32 Damaged Equipment

broken gasket

*18 Toxic items storage adjacent to food/utensils

*42 Dirty nonfood contact surfaces

dirty gasket

*43 Clean vent syst:Intake/exhaust air ducts

dirty vents in WIC

*02 Machine vending--Cold Hold (41øF/45øF or below) criteria

Raw eggs 54.9F

*21 Demonstrateion of knowledge by PIC

Little knowledge of Basic food safety, (handwashing, gloves, barehand contact

*36 Cloths in-use for wiping between uses stored

All wiping cloths must be in sanitizing solution

*15 Bare hands contact with ready-to-eat foods

PIC bare hand contact with bread and lettuce

*14 When to wash hands before donning new gloves

Donning gloves with washing hands