Angel Chicken Kitchen

*19 One Inch Air Gap

Provide at least one inch air gap at drain under 3-comapartment sink

*29 Sanitizing solutions, testing devices

Provide Quat test strips

*32 Equipment & Utensils smooth easily cleanable

Do not use cardboard, wood, or foil to line shelves

*39 Store all equipment & utensil covered or inverted

Store all uncovered utensils upside down

*42 Floors/walls/ceiling/nonfood dirty

Clean dust on dining room decor

*45 Drying Mops-air dry

Store mop hung to dry

*22 Accredited food handler certificate - 60 days

Provide Food Handler Certificates

*10 Clean Sight and Touch

Clean and sanitize inside ice machine.

*18 Toxic items storage adjacent to food/utensils

Do not store food next to chemicals.

*22 Accredited food handler certificate - 60 days

Provide Food Handler certificates for all employees.

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

Date and label all food used over 24 hours.

*29 Sanitizing solutions, testing devices

Provide Quat sanitizer test strips.

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

Keep personal drinks separate.

*39 Store all equipment & utensil covered or inverted

Invert all uncovered utensils.

*32 Damaged Equipment

Replace broken plate in microwave.

*42 Dirty nonfood contact surfaces

Clean all shelves, inside coolers, dining room decor.

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

Label all bulk containers.

*47 Other Violations

Provide Bodily Fluid Spill Instructions/Kit.

*45 Lockers to be used to store personal items

*02 Cold Hold (41øF/45øF or below)

Temperatures not maintained at 41 degrees F or below. Violations marked with * RIC 48* butter 48*

*10 Clean Sight and Touch

dirty can opener blade

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

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

Do not store raw meat over veggies in reach in cooler

*31 Handwashing lavatory - accessible

*21 RFSM - Not On Site

*03 Food products not maintained at 135øF or above

*21 RFSM - Not On Site

RFSM holder must be on site

*10 Clean Sight and Touch

Clean can opener

*02 Cold Hold (41øF/45øF or below)

Temperatures not maintained at 41 degrees F or below. Violations marked with

*18 Unnecessary chemicals not allowed

Raid IS NOT APPROVED FOR Commercial use

*45 Premises shall be maintained in good repair

repair paper towel dispenser

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

label food squeeze bottles

*47 Other Violations

do not use card board as linens

*21 RFSM - Not On Site

no rfsm on site

*18 Licensed pest control applicator only

*39 No equipment & utensil under contamination sources

REMOVE TOWELS FROM UNDER CUTTING BOARDS

*46 Covered waste receptacle for women's restroom

*47 Health permit posted

*47 Other Violations

choking poster in English and Spanish

*02 Cold Hold (41øF/45øF or below)

raw chicken - 45 degrees F

*10 Clean Sight and Touch

thoroughly clean the ice machine

*12 A food employee shall comply with an exclusion or RESTRICTION

*10 Clean Sight and Touch

Need to clean the ice machine.

*36 Cloths in-use for wiping between uses stored

Store wiping cloths in sanitizer between uses.

*46 Covered waste receptacle for women's restroom

Need a covered receptacle in women's restroom.

*47 Other Violations

Provide a choking poster in the dining area, in English and Spanish.

*29 Thermometer calibrated to ensure accuracy

*24 Food Label- manufacture/packer/distrubtor name

*39 Store all equipment & utensil covered or inverted

*18 Toxic items labeling-non original container

sanitizer

*31 Individual, disposable towels

*35 Hair Restraints effective

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

*45 Unnecessary articles prohibited

ice machine

*29 Thermometers to be accurate +/- 3'F

*22 Handlers-Certificate Not On Site

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